Gluten-Free Cheesecake

Yield: 1 cake

Ingredients:

Crust

• 1 1/2 cups gluten-free graham cracker crumbs (or crushed gluten-free graham cracker cookies)
• 1/4 cup granulated sugar
• 1/3 cup tablespoons unsalted butter, melted

Cheesecake

• 32 ounces cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and set it aside.
2. In a medium bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.
3. Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to firmly press the crumbs.
4. In a large mixing bowl, beat the cream cheese, vanilla and sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
6. Continue to beat until all ingredients are well combined and the mixture is smooth.
7. Pour the filling over the crust in the springform pan, spreading it evenly.
8. Gently tap the pan on the counter a few times to remove any air bubbles.
9. Bake for 55-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
10. Remove the cheesecake from the oven and let it cool slightly.
11. Gently run a knife around the rim of the baking pan to loosen the cake, but do not remove the springform shell yet.
12. Let cool completely.
13. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to firm up.
14. Before serving, carefully remove the sides of the springform pan.

Serve your gluten-free cheesecake as is, or with your favorite toppings, such as fresh berries, fruit compote or a caramel drizzle. It’s a delightful and indulgent dessert that everyone can enjoy.