Absolutely The Best New York Cheesecake Gluten Free Recipe

Ingredients for Absolutely The Best New York Cheesecake Gluten Free

• 32 ounces cream cheese, softened
• 1 ¾ cups granulated sugar
• 1 cup sour cream
• 4 large eggs
• Salt
• Lemon Juice
• Vanilla Extract

How to Make Absolutely The Best New York Cheesecake Gluten Free

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper, ensuring it extends slightly up the sides.
2. In a large bowl, beat cream cheese (32 oz) and granulated sugar (1 ¾ cups) until smooth and creamy.
3. Beat in sour cream (1 cup) until combined.
4. Add eggs (4 large), one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Add gluten-free flour blend (¼ cup), vanilla extract (2 tsp), and lemon zest (1 tbsp). Mix until just combined. Do not overmix.
6. Pour batter into prepared springform pan. Place pan in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This creates a water bath for even baking.
7. Bake for 60 minutes at 350°F (175°C). Then, reduce oven temperature to 200°F (95°C) and continue baking for an additional 1 hour, or until a toothpick inserted near the center comes out with just a few moist crumbs attached. If the top starts to brown too much, lightly cover it with foil.
8. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps to prevent cracking. Then remove cheesecake from oven and let cool completely in the pan on a wire rack.
9. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
10. Carefully run a thin knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan. To remove from base and create even slices, use a thin-bladed knife or floss as described in the original instructions.
11. Serve chilled and enjoy!