A rich, creamy gluten-free cheesecake with a buttery graham cracker crust. All without eggs and easy to make for any special occasion!
Not Gluten-Free?? Use regular graham cracker crumbs for the crust.
Not Dairy-Free?? Use regular butter, sour cream, heavy cream, and cream cheese.
Not Egg-Free?? Use Cinderella's other Cheesecake Recipe
Dairy-Free? Substitute dairy-free butter, dairy-free cream cheese, dairy-free sour cream, and full-fat coconut cream.
Ingredients:
For the crust:
1½ cups gluten-free graham cracker crumbs (Cinderella loves Schar Honeygrams or Schar Mini Honeygrams)
5 tablespoons melted butter (or dairy-free butter)
2 tablespoons sugar
For the filling:
16 ounces cream cheese, softened ¾ cup sugar
1 cup sour cream (or dairy-free sour cream)
¼ cup heavy cream (or coconut cream)
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
Directions:
1. Prepare the Crust
- Preheat oven to 325°F.
- Combine the graham cracker crumbs, melted butter, and sugar
- Press firmly into the bottom of a 9-inch springform pan
- Bake for 8 minutes, then allow the crust to cool completely
- Beat the softened cream cheese until completely smooth
- Add the sugar and continue mixing until creamy
- Blend in the sour cream and heavy cream
- Mix in the cornstarch, lemon juice, vanilla extract, and salt
- Beat until the filling is silky smooth with no lumps
- Pour the filling over the cooled crust
- Bake at 325°F for 45–55 minutes
- The edges should be set while the center still has a slight jiggle
- Turn off the oven and crack the oven door open.
- Leave the cheesecake inside for 1 hour.
- Refrigerate for at least 4 hours, though overnight produces the best texture.