This Gluten Free New York Cheesecake is dense, rich, and creamy, just like the classic. Serve it plain or with a luscious strawberry topping!
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There are cheesecakes. And then there are New York cheesecakes. New York cheesecakes fall into an entirely different category. Think heavy, dense, rich, and creamy. With a simple graham cracker crust, New York cheesecakes are the creme de la creme of the cheesecake world. No fancy stuff, no fancy methods, just a few ingredients and time is all it takes to make this fabulous dessert.
Everything you'll need to make this cheesecake
- Gluten Free graham cracker crumbs - you can use store bought gluten free graham crackers or my homemade gluten-free graham crackers to make the crumbs.
- Melted butter - binds the crust together.
- Cream cheese - I strongly recommend using the best cream cheese you can buy, Philadelphia brand. It's more dense and creamy and makes a better cheesecake than other brands.
- Eggs - you'll need three whole eggs, which act as a binder for the cheesecake filling (which is essentially a type of custard).
- Sour cream - sour cream is quite often added to New York cheesecakes to bring a slight tanginess to the cheesecake and also more creaminess.
Make the crust
- Step 1: Combine all crust ingredients in small bowl and mix until well combined and a wet sand texture.
- Step 2: Dump into prepared pan.
- Step 3: Press into the bottom of the pan with a measuring cup or bottom of a glass.
- Step 4: Bake for 8-10 minutes, or until very light golden brown just at the very edge. Cool while making the filling.
Make the filling and bake low and slow
- Step 1: Cream the cream cheese on low until smooth. Slowly add in the sugar, continuing to beat on low speed.
- Step 2: Add eggs, vanilla, and sour cream. Mix on low until smooth, stopping to scrape down the sides and bottom of the bowl a few times.
- Step 3: Pour into parbaked crust and tap gently on the counter. Use a toothpick to pop any bubbles that rise to the surface.
- Step 4: Bake for 2 hours and 20 minutes, or until center temperature reaches 155 F. Turn the oven off, prop open the door, and leave in the oven for an additional hour. Chill 6 hours or overnight.
Strawberry topping
You can serve New York cheesecake plain and it'll be delicious. But, if you're anything like me and love a great fruit topping, this strawberry topping with a thick glaze takes it over the top. Here's what you'll need:
- Strawberries - you'll halve half of the strawberries and puree the other half, so feel free to use frozen and thawed strawberries for the puree. But make sure to use extra fresh strawberries for the other half.
- Lemon juice and zest - brightens the flavor of the strawberries.
- Cornstarch - creates a thick glaze with the pureed strawberries and sugar mixture.
Make the strawberry sauce
- Step 1: Puree half of the strawberries in a blender or food processor.
- Step 2: Add puree along with lemon juice and zest and sugar to a small saucepan and bring to a boil.
- Step 3: Add cornstarch slurry and whisk for 30 seconds to a minute.
- Step 4: Pour over halved fresh strawberries and refrigerate until well chilled. Spoon over cheesecake and serve.
New York cheesecake FAQs
What's the difference between New York cheesecake and regular cheesecake?
New York style cheesecake uses more cream cheese and usually sour cream for a denser, richer, and creamier cheesecake.
What temperature is the best for baking gluten free New York cheesecake?
I prefer to use a lower temperature of 215 degrees F and bake it low and slow, which eliminates the need for a water bath.
How long does New York cheesecake last?
It keeps very well in the fridge for up to 5 days, but can also be frozen, whole or sliced, for up to 3 months.
Tips for making the BEST gluten free cheesecake
- Bake it low and slow. None of my gluten free cheesecake recipes require a water bath and that's because they are baked at a much lower temperature and/or a shallow pan filled with water is placed in the lower oven rack with the cheesecake.
- Leave it in the oven with the door open after baking. This allows the cheesecake to set properly without a significant temperature change in its surroundings. This will help prevent cracks.
- Take the internal temperature of the cheesecake. While you can go by the jiggly method, the temperature method is much more accurate.
- Allow the cheesecake to chill for several hours. Chilling cheesecakes properly will also prevent cracks and set the cheesecake.
- If cracks do happen, no biggie. Cover them up with fruit toppings or whipped cream.
For the ultimate in cheesecake experience, try this dense and rich Gluten Free New York cheesecake. With or without the strawberry sauce, you'll find a new cheesecake favorite.
Gluten Free New York Cheesecake
This Gluten Free New York Cheesecake is dense, rich, and creamy, just like the classic. Serve it plain or with a luscious strawberry topping!
Equipment
Ingredients
Gluten-free graham cracker crust
- 150 grams gluten free graham cracker crumbs (homemade or store bought)
- ¼ cup (50g) light brown sugar
- ¼ cup (56g) butter, melted (I especially use salted butter in the crust as the little bit of salt really balances the richness of the creamy filling)
Filling
- 4 8-oz packages (904g) full-fat cream cheese, softened
- 1⅓ cups (267g) granulated sugar
- 3 large eggs, at room temperature
- ⅔ cup (160g) full-fat sour cream, at room temperature
- 2 teaspoon vanilla extract
Strawberry Topping (optional)
- 1½ lbs (680g) strawberries, half cut in half and the other half cut into quarters
- ½ cup (100g) granulated sugar
- 2 tablespoon lemon juice
- zest of one lemon
- 1 tablespoon cornstarch
- ¼ cup (60ml) water
Instructions
Make the crust
- Preheat oven to 350°F. Spray the bottom and sides of an 8-inch springform or cheesecake pan with cooking spray and set aside.
- Crush graham crackers into fine crumbs in a food processor or in a ziploc bag with a rolling pin. Pour into a small bowl and add brown sugar and melted butter. Stir well until a wet sand texture forms.
- Dump into the prepared pan and press firmly into the bottom. I like to use a measuring cup for this, but the bottom of a glass will also work.
- Bake for 8-10 minutes, or until very edges begin to brown. Cool on a wire rack while you make the filling. Reduce oven temperature to 250°F.
Make the filling
- In a large bowl or bowl of a stand mixer, add softened cream cheese and beat on the lowest speed for a minute or two, just until the cream cheese is smooth and creamy.
- Slowly add in the sugar and continue mixing on low. Stop and scrape down the sides and bottom of the bowl a few times before and after adding ingredients.
- Add the eggs, one at a time, mixer still on low, followed by the vanilla and sour cream. Stop and scrape down the sides and bottom of the bowl again.
- Pour the cheesecake batter over the parbaked crust and tap the pan gently but forcefully onto the counter. Use a toothpick to pop any bubbles that rise to the surface (optional).
- Place the cheesecake in the oven and immediately turn the temperature down to 215°F. Bake for 2 hours and 20 minutes to 2 hours and 40 minutes, or until the center remains jiggly while the outer edges are set. For accuracy, you can use an instant read thermometer inserted into the very center, which should register at 155°F. Note that this method will leave a hole in the center, which will be covered if you're adding the strawberry topping.
- Turn the oven off and prop open the door a couple of inches, but do not remove the cheesecake for another hour.
- Remove the cheesecake and let it cool completely on a wire rack before refrigerating for at least six hours, or overnight for best results.
Make the strawberry topping (optional)
- Puree the quartered strawberries in a blender or food processor and add to a small saucepan, along with the lemon juice and zest and sugar. Bring to a boil, whisking frequently.
- Make a slurry by stirring the cornstarch into the water. Pour the slurry into the strawberry mixture and whisk constantly for 30 seconds to a minute. The mixture will thicken.
- Pour this thickened strawberry mixture over the other halved strawberries in a medium bowl and stir. Allow to cool completely and then refrigerate until chilled. Spoon over whole cheesecake or individual slices.
Notes
Cheesecake will keep in the refrigerator for up to 5 days.
Cheesecake will keep in the freezer, well wrapped, for up to 3 months. It can be frozen whole or sliced. Thaw in the refrigerator or on the counter.
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Adapted from Sugarologie
Leveda Yost says
Where does it tell me how much sugar to put in the cheesecake? I hope I’m not looking at it and not seeing it. If you could let me know I wanna make this cheesecake. Thank you so much Leveda Yost.
Kim says
It's 1 1/3 cups and it's under the "filling" section.