Gluten-Free New York Cheesecake
A creamy gluten-free New York cheesecake, requiring only 20 minutes of active preparation, can be topped with your favorite additions.
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Instructions
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Preheat the oven to 325 F (163 C) and wrap the bottom of a 9-inch springform pan with heavy-duty foil.
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Combine 1 1/4 cups gluten-free graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon nutmeg; then mix in 4 tablespoons melted unsalted butter.
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Press the crumb mixture into the bottom of the prepared springform pan and refrigerate.
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In a large bowl, beat 4 (8-ounce) packages softened cream cheese with 1 cup granulated sugar until creamy.
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Add 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, incorporate 2 tablespoons sweet rice flour (or cornstarch), 1 cup sour cream, and 1/4 teaspoon pure vanilla extract until the mixture is smooth.
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Pour the cheesecake filling over the chilled crust, smooth the top, and place the pan on a rimmed baking sheet; bake for 45 minutes.
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While the cheesecake bakes, whisk together 1 cup sour cream, 1/4 cup granulated sugar, and 1 teaspoon pure vanilla for the topping.
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Remove the cheesecake from the oven, gently spread the sour cream topping over it, and return it to the oven for an additional 15 minutes.
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Turn off the oven and leave the cheesecake inside for 1 hour. Then, cool completely and refrigerate for at least 4 hours before serving.
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Before serving, combine 1 (21-ounce) cherry pie filling with 1 tablespoon granulated sugar and 1/4 teaspoon vanilla; stir and spread over the chilled cheesecake.