Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This step is crucial for easy removal of the cheesecake later.
- In a medium bowl, combine the gluten-free graham cracker crumbs and ¼ cup granulated sugar. Pour the melted butter over the crumb mixture and stir until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.1 ½ cups gluten-free graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons unsalted butter, melted
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring no lumps remain. Gradually add the 1 ¼ cups granulated sugar and cornstarch, beating until well combined and the mixture is light and fluffy.3 (8-ounce) packages cream cheese, softened to room temperature, 1 ¼ cups granulated sugar, 3 tablespoons cornstarch
- Beat in the vanilla extract and sour cream until just combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.1 teaspoon pure vanilla extract, ½ cup sour cream, at room temperature
- Stir in the fresh lemon juice and lemon zest until fully integrated into the cream cheese mixture. The aroma should already be wonderfully citrusy!½ cup fresh lemon juice, 2 tablespoons finely grated lemon zest
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix the batter once the eggs are added, as this can lead to cracking.3 large eggs, at room temperature
- Pour the cheesecake filling over the prepared crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles. Place the springform pan on a baking sheet (this catches any potential leaks). Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble.
- Turn off the oven, but leave the cheesecake inside with the door cracked open slightly for about 1 hour. This gradual cooling process helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover the springform pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set fully and develop its flavors.
- Once chilled, carefully run a knife around the edge of the pan before releasing the springform side. Slice and serve this delightful Gluten-Free Lemon Cheesecake as is, or top with fresh berries, a drizzle of lemon curd, or a dollop of whipped cream.Fresh berries or a dollop of whipped cream for topping
Notes
Properly storing your Gluten-Free Lemon Cheesecake is key to enjoying its deliciousness for days to come.
* Refrigeration: Once the cheesecake has completely cooled and set, cover the springform pan tightly with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 4-5 days. * Freezing: For longer storage, you can freeze the entire cheesecake before slicing or freeze individual slices.
* Whole Cheesecake: After it's fully set in the refrigerator, remove the sides of the springform pan. Wrap the cheesecake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Place it in the freezer for up to 2-3 months.
* Individual Slices: Place individual slices on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the slices to an airtight container or freezer bag. This method prevents them from sticking together. * Thawing: To thaw, transfer the frozen cheesecake or slices to the refrigerator overnight. Avoid thawing at room temperature, as this can affect the texture. * Reheating: This cheesecake is best served chilled and does not require reheating. Enjoy it cold straight from the refrigerator.
* Refrigeration: Once the cheesecake has completely cooled and set, cover the springform pan tightly with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 4-5 days. * Freezing: For longer storage, you can freeze the entire cheesecake before slicing or freeze individual slices.
* Whole Cheesecake: After it's fully set in the refrigerator, remove the sides of the springform pan. Wrap the cheesecake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Place it in the freezer for up to 2-3 months.
* Individual Slices: Place individual slices on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the slices to an airtight container or freezer bag. This method prevents them from sticking together. * Thawing: To thaw, transfer the frozen cheesecake or slices to the refrigerator overnight. Avoid thawing at room temperature, as this can affect the texture. * Reheating: This cheesecake is best served chilled and does not require reheating. Enjoy it cold straight from the refrigerator.
