New York Style Gluten Free Cheesecake

5 from 3 votes

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!

Prep Time15

Cook Time40

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: gluten free cheesecake

Servings: slices

Calories: 557kcal

Author: Chandice Probst

Cost: $15

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.

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