Simply the best gluten-free cheesecake recipe! The filling is creamy and indulgent; never cracks. The graham cracker crust is rich and buttery. Enjoy plain or topped with your favorite toppings!
Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan.
Spray the pan with non-stick spray. Place the parchment paper in the bottom and spray the pan again.
Combine the gluten-free graham cracker crumbs with ¼ cup sugar.
Add the melted butter and stir well to combine.
Press the crust mixture into the prepared pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 250°F.
Make the Cheesecake Filling:
Blend together softened cream cheese and sugar using an electric mixer until smooth and well combined.
In a separate bowl, whisk together the sour cream, whipping cream, eggs, egg yolks, and vanilla.
Gradually blend the sour cream mixture into the cream cheese mixture.
Set aside.
Prep the Water Bath:
Place the pre-baked crust inside a large oven bag and place that into your large roasting pan.
Pour the cheesecake mixture over the crust. Pull the sides of the oven bag up just past the rim of the pan.
Boil enough water to fill the roasting pan halfway up the sides of the springform pan when it is placed inside.
Bake the Cake:
Carefully place the roasting pan with the cheesecake into the oven. Pour boiling water into the roasting pan until it's halfway up the sides of the springform pan, taking care not to get water into the oven bag.
Close the oven and bake at 250°F for 1 ½ hours. Avoid opening the oven door.
Once the timer goes off, check the cake. You want the sides to be firm, and the center to have a slight jiggle. If it's still very wobbly, keep baking for 10-minute intervals until it's just slightly jiggly in the center. Once it's done, turn off the oven. Leave the cake inside the oven with the door closed for 1 hour to finish cooking.
After the hour is up, remove the cake from the oven and cool completely at room temperature. Then refrigerate for at least 4-6 hours or overnight before removing the cake from the pan and adding your desired toppings.
Remove the Cake from the Pan:
Run a knife or spatula around the sides of the cake.
Release the sides of the springform pan.
Place parchment paper on top of the cheesecake.
Put a flat plate on top and invert the cheesecake.
Remove the bottom of the pan and parchment paper.
Place a serving plate on the crust and flip the cake back over. Remove the parchment from the top of the cake. Add your desired toppings. Refrigerate until serving.
Notes
Do not over-mix the cheesecake batter.
Do not skip the water bath.
There will be a slight wobble. The center of a cheesecake should be slightly jiggly when you turn off the oven. It will continue to set as it cools. Aim for the center to have a gentle wobble while the edges are set. This ensures a creamy and smooth texture once the cheesecake has fully cooled and set.
The entire process takes time, so plan on preparing this cake 1-2 days before you want to serve it.