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Gluten-Free Strawberry Cheesecake Recipe

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4.1 from 75 reviews

This gluten-free cheesecake features a creamy, smooth filling atop a buttery gluten-free graham cracker crust, topped with a homemade strawberry compote. Perfect for dessert lovers seeking a rich, classic cheesecake experience without gluten.

  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 2/3 cups gluten free graham cracker crumbs
  • 5 tablespoons unsalted butter (melted)
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt

Cheesecake Filling

  • 24 ounces cream cheese (bricks, not spread; room temperature)
  • 1 1/8 cups white sugar
  • 1/2 cup full fat sour cream (room temperature)
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 3 large eggs (room temperature)

Strawberry Topping

  • 1 1/2 pounds strawberries (hulled and quartered)
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare Pan: Grease a 9-inch springform pan thoroughly. Wrap the outer edges with several sheets of foil to prevent water from leaking during the water bath.
  3. Make Crust: Combine gluten-free graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand, even if slightly crumbly.
  4. Press Crust: Press the crust mixture evenly into the bottom of the prepared springform pan to form the base.
  5. Set Up Water Bath: Place the springform pan into a larger baking dish or pan, then carefully pour about an inch of hot water around it to create a water bath for gentle, even baking.
  6. Beat Cream Cheese: In a mixing bowl or stand mixer, beat the room-temperature cream cheese until smooth and creamy, about 30 seconds.
  7. Add Sugar: Gradually add the sugar to the cream cheese and blend until fully combined.
  8. Add Remaining Filling Ingredients: Mix in sour cream, cornstarch, vanilla extract, lemon juice, and salt until just combined.
  9. Incorporate Eggs: With the mixer on low speed, add eggs one at a time, mixing well after each addition. Scrape down the bowl’s sides and bottom as needed to ensure an even blend.
  10. Pour Filling: Pour the cheesecake filling over the crust in the springform pan, smoothing the top gently.
  11. Bake Cheesecake: Bake in the preheated oven for 60-70 minutes. The center should have a slight jiggle but not be liquid. Avoid overbaking to maintain creamy texture.
  12. Cool Cheesecake: Remove the cheesecake from the oven and let it cool on the counter for about an hour.
  13. Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 3-4 hours, preferably overnight, until fully set.
  14. Prepare Strawberry Topping: Place hulled and quartered strawberries, sugar, butter, and lemon juice into a pot over low heat.
  15. Simmer Topping: Simmer the mixture gently for 5-7 minutes to release strawberry juices and soften the fruit.
  16. Thicken Topping: Whisk cornstarch and water in a small bowl to create a slurry, then stir into the strawberry mixture. Continue simmering until the topping thickens slightly.
  17. Cool Topping: Remove the strawberry topping from heat and let it cool completely, ideally refrigerating for 1-2 hours before assembly.
  18. Serve: Once the cheesecake is set and the strawberry topping is cool, spoon the topping over the cheesecake, slice, and enjoy.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature before mixing to avoid lumps in your cheesecake filling.
  • Wrapping the springform pan with foil prevents water from leaking into the crust during the water bath baking process.
  • Do not overbake the cheesecake; a slight jiggle in the center means it will set perfectly as it cools.
  • The strawberry topping should be completely cooled before spreading onto the cheesecake to avoid making the filling watery.
  • This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 4 days.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-strawberry-cheesecake-recipe/