Ingredients for Absolutely The Best New York Cheesecake Gluten Free
- 32 oz Cream Cheese
- 1 ¾ cups Granulated Sugar
- 1 cup Sour Cream
- 4 large Eggs
- Salt
- Lemon Juice
- 2 tsp Vanilla Extract
- ¼ cup Gluten-Free Flour Blend
- 1 tbsp Lemon Zest
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How to Make Absolutely The Best New York Cheesecake Gluten Free
- 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.
- In a large bowl, beat cream cheese (32 oz) and granulated sugar (1 ¾ cups) until smooth and creamy.
- Beat in sour cream (1 cup) until combined.
- Add eggs (4 large), one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add gluten-free flour blend (¼ cup), vanilla extract (2 tsp), and lemon zest (1 tbsp). Mix until just combined. Do not overmix.
- 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.
- 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.
- 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.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
- 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.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
117g
Fat
115g
Carbs
10g
