gluten-free baked cheesecake recipe

Recipes

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

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Lower the Oven Temperature to 325°F (160°C).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve:
    • Before serving, spread the cherry topping over the chilled cheesecake.

Enjoy your delicious, gluten-free baked cheesecake!