This creamy and smooth New York style gluten free cheesecake is the classic 90's dessert recipe you didn't know you needed back in your life. The buttery graham cracker crust is so good, you won't even be able to tell it's gluten free!
I've been baking gluten-free for quite some time now, so whenever I bring this recipe to family gatherings or parties, nobody ever suspects it's gluten free!
I love to serve it with a homemade strawberry glaze but you can top with chocolate ganache, caramel, strawberry simple syrup or fresh berries. Feel free to get creative and make it your own!
Why this cheesecake is top tier
- Restaurant quality without the gluten: Since this cheesecake is easy but still restaurant quality, it's perfect for any occasion. You can bring this gluten free cheesecake to Thanksgiving, Easter, or any old fashion get together and people may even question if you got it at the local bakery.
- It's truly so creamy: The combo we use of ricotta and cream cheese gives this dessert an amazing texture. And it reminds me of what Chandler and Rachel from Friends would have said while eating on the cheesecake episode...It is so creamy!
- Nothing fancy needed: There is no need for a food processor or other fancy equipment. we developed this recipe using gluten free graham cracker crumbs but you could also just put gluten free graham crackers in a bag and beat them with a mallet or wooden rolling pin.
Some of the standouts to grab
- Mascarpone and cream cheese - This combo gives the ULTIMATE creamy filling.
- Ricotta - Another depth of flavor is given with this to make your gluten free cheesecake the BEST!
- Eggs - I recommend making sure your eggs aren't completely cold. You want them to lighten the filling with each whip that is done in between adding each egg.
It's ging to shock you how easy this is to make!
Pro tip: Set the cheesecake on an 18-inch square of heavy-duty aluminum foil or disposable tray. This way, it will catch any cheesecake that over flows.
Expert tip:
- Make sure the oven is completely heated before baking. This will help prevent the cheesecake from cracking while baking. And be careful not to over bake or the cake will crack.
I also recommend our gluten free apple cider cupcakes or gluten free chocolate chip cookies. And if you love this, you will love our no bake frozen strawberry pie. It's great for summer when it is extra hot!
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New York Style Gluten Free Cheesecake
This creamy and smooth New York style gluten free cheesecake is the classic 90's dessert recipe you didn't know you needed back in your life. The buttery graham cracker crust is so good, you won't even be able to tell it's gluten free!
Servings: 10 slices
Calories: 557kcal
Ingredients
Crust
- 1 cup gluten-free graham cracker crumbs
- ⅓ cup sugar
- 7 tablespoons butter, melted
Cheesecake Filling
- 14 ounces ricotta softened
- 10.5 ounces cream cheese softened
- 5 ounces mascarpone
- 1 cup sugar
- 1 tablespoon Pure vanilla extract
- 4 eggs
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent water from seeping in.
- In a mixing bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to press it down firmly on the bottom of the pan.
- In a large mixing bowl, beat together the ricotta cheese, cream cheese, mascarpone cheese, sugar, vanilla extract and cinnamon until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition, until fully incorporated.
- Pour the filling over the crust in the springform pan and smooth out the top with a spatula.
- Boil water and pour it into the larger roasting pan or baking dish, surrounding the springform pan, until it reaches about halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer the setup into the preheated oven and bake for 70-80 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Once cooled, carefully remove the springform pan from the water bath and refrigerate the cheesecake for at least 4 hours or overnight to chill and set completely.
Notes
Pro tip: Make graham cracker crumbs in a food processor until fine crumbs form for best results.
Expert tip: Bake the cheesecake in a water bath to prevent cracking and ensure even baking. This gentle heat helps the cheesecake bake evenly without burning.
RECIPE VARIATIONS
- Chocolate lovers: If you like a little chocolate, add ½ cup of cocoa powder to the filling mixture for a decadent chocolate cannoli cheesecake. You can also add cocoa powder to the whipped cream frosting if you want chocolate frosting.
- Berry fun: Fold in 1 cup of fresh berries (such as strawberries, raspberries, or blueberries) into the cheesecake filling before baking for a burst of fruity flavor. Feel free to top with more fresh fruit, strawberry simple syrup, or strawberry glaze.
- Citrus kick: Throw in the lemon zest or orange zest into the filling mixture for a refreshing citrus spin. Top the cheesecake with candied citrus slices for a elevated presentation.
MAKE AHEAD, STORAGE, AND FREEZING INSTRUCTIONS
How to make ahead: You can make this cheesecake a few days ahead of time or weeks ahead of time and freeze until you're ready to serve. Follow the storing instructions below to save yourself some time in the kitchen. Storage: Place cheesecake in an airtight container or wrapped in plastic wrap and refrigerate for up to 3 days. If you're prepping the cheesecake in advance, I recommend making the ricotta frosting fresh. Freezing: To freeze the cheesecake, place in a freezer safe container and/or wrap in tight plastic wrap. Frozen cheesecake can be stored in the freezer for up to 1-2 months for optimal freshness. Let thaw in the fridge overnight before serving.Nutrition
Serving: 1slice | Calories: 557kcal | Carbohydrates: 47g | Protein: 10g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 164mg | Sodium: 302mg | Potassium: 110mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1115IU | Calcium: 157mg | Iron: 1mg
This post was originally published June 17, 2010! My aunt Micki shared this great recipe with me the she created and I knew I had to share it. Here is the original recipe photo.
Tana Besendorfer says
Sooooooo Yummy! Great recipe
Chandice says
Thanks mom, glad you loved it!
Marlie says
My oh my, this cheesecake is divine!!! And you’re right. I couldn’t tell it was gluten free!