Ingredients
Scale
- 1 1/2 cups (150 g) gluten-free graham cracker crumbs or crushed gluten-free cookies
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar
- Pinch of fine sea salt
- 24 oz (680 g) full-fat cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 g) sour cream or full-fat Greek yogurt, room temperature
- 1/4 cup (60 ml) heavy cream
- 2 tsp vanilla extract
- 2 tbsp (16 g) cornstarch or gluten-free flour
- Zest of 1 lemon (optional)
- 1 cup berry compote or 1/2 cup sour cream + 1 tbsp sugar (optional topping)
Instructions
- Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan base with foil to prevent leaks.
- Make crust: mix crumbs, sugar, salt, and melted butter. Press into the bottom (and 1/2" up the sides) of the springform. Chill for 30 minutes or bake for 8 minutes at 350°F (175°C); cool.
- Beat cream cheese on medium speed until smooth (about 2 minutes). Scrape bowl often. Add sugar and mix until incorporated.
- Add eggs one at a time, mixing on low and stopping as soon as each is combined. Stir in sour cream, heavy cream, vanilla, cornstarch, and lemon zest until just smooth.
- Pour filling onto crust. Tap pan gently to release large air bubbles.
- Place the springform in a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform.
- Bake for 55–65 minutes at 325°F (163°C) until edges are set and center has a 1–1.5 inch wobble.
- Turn oven off and crack the door; let the cheesecake cool in the oven for 1 hour.
- Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight. Remove springform rim before slicing.
Notes
Use full-fat cream cheese and bring all ingredients to room temperature for the best texture. Wrap the pan tightly in foil and use a water bath to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free