This gluten-free baked cheesecake recipe sounds delicious! Here’s a step-by-step breakdown for easy reference:
Ingredients
Cheesecake
- 4 packs cream cheese, softened
- 1 ⅓ cups sugar
- Pinch of salt
- 4 eggs, room temperature
- 2 tablespoons vanilla bean paste (SingingDog)
- ⅔ cup heavy cream, room temperature
- ⅔ cup sour cream, room temperature
- 1 can cherry topping (corn syrup free)
Crust
- 20 gluten-free Oreos
- ¼ cup butter, melted and cooled
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the Crust:
- Add the Oreos to a food processor and pulse until fine and sandy.
- Mix in the melted butter with the Oreo crumbs, pulsing to combine.
- Press the mixture firmly into a 9” springform pan to form the crust. Use the underside of a measuring cup for even pressing.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool completely.
- Lower the Oven Temperature to 325°F (160°C).
- Prepare the Cheesecake Filling:
- In a mixer fitted with a paddle attachment, beat the softened cream cheese on high for 4 minutes until fluffy.
- Add sugar and beat on high for another 4 minutes.
- Mix in the salt and vanilla bean paste.
- Add eggs one at a time, mixing for 30 seconds between each addition.
- Mix in the sour cream and heavy cream until fully incorporated. The mixture should be very creamy.
- Prepare the Pan:
- Wrap the bottom of the springform pan three times in foil to prevent water from seeping in during the water bath baking.
- Bake the Cheesecake:
- Pour the cheesecake batter into the cooled Oreo crust.
- Place the springform pan inside a larger pan (such as a roasting pan).
- Pour water into the larger pan until it reaches halfway up the side of the springform pan.
- Bake for 85-90 minutes until the top is light golden and the cheesecake is set but still has a slight jiggle.
- Cool the Cheesecake:
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and cool on the counter for another hour.
- Once completely cool, wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- Serve:
- Before serving, spread the cherry topping over the chilled cheesecake.
Enjoy your delicious, gluten-free baked cheesecake!