This Gluten Free Cheesecake is so good you won’t even miss the gluten. In fact, you wouldn’t know it’s gluten free unless someone told you.

This cheesecake is gluten free because it has no crust and uses cornstarch instead of flour in the batter. While cheesecake is not healthy, this cheesecake is one that people who need to be gluten free can eat. It has absolutely no gluten in it.

What is the origin of cheesecake?

While we all associate cheesecake with New York, cheese actually goes way way back. The origin of cheesecake is attributed to the Greeks. The first cheesecake recipe was written by Athenaeus in 230 A.D. However, the Greeks had been serving cheesecake for 2000 years prior to the first written recipe.

Is Cheesecake healthy?

Cheesecake is not actually healthy. It has a lot of sugar and fat. While fat isn’t as bad as we have made it out to be, eating a lot of fat is not healthy.

Yield: 12 servings

Gluten Free Cheesecake

Name: Gluten Free Cheesecake
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 13 h 50 min
Yield: 12
Ingredients: 32 oz cream cheese, room temperature; 1/2 cup butter, room temperature; 5 large eggs, room temperature; 2 cups sour cream; 1 1/2 cups sugar; 2 Tbsp cornstarch; 2 tsp vanilla extract; 1 tsp lemon juice

This Gluten Free Cheesecake is so good you won't even miss the gluten. In fact, you wouldn't know it's gluten free unless someone told you.

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Chilling Time 11 hours

Total Time 13 hours 50 minutes

Ingredients

32 oz cream cheese, room temperature
1/2 cup butter, room temperature
5 large eggs, room temperature
2 cups sour cream
1 1/2 cups sugar
2 Tbsp cornstarch
2 tsp vanilla extract
1 tsp lemon juice

Instructions

Preheat oven to 300 F.
Wrap the bottom and sides 9" or 10" springform pan with foil. You'll want at least 2 layers.
Place pan in a larger roaster. Large enough that the sides of the springform pan doesn't touch the sides of the roaster.
In mixer with paddle attachment, combine cream cheese and butter until smooth and fluffy.
Add eggs one at a time. Blend each egg until incorporated.
Add sour cream, sugar, and cornstarch. Blend until combined.
Add lemon juice and blend until combined.
Pour into springform pan. It will be very full.
Set roaster on oven rack. Add enough water that the water is half way up the springform pan. The water is very important. Don't skip this step.
Bake for 2 to 2 1/2 hours. Top with be darker and have a tougher skin on it. It will still jiggle. It will look like the cheesecake is going to overflow but it won't.
Place on cooling rack until completely cooled (about 3 hours).
Cover and place in refrigerator for 8 hours or longer. I chill it overnight.
Open springform gently and run a table knife around the edge before lifting the side off.
Slice and enjoy.

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