This gluten free baked cheesecake is by far the best gluten free new york style cheesecake, you’ll ever try! And could definitely be made and sold in the cheesecake factory.
The best gluten free cheesecake recipe
I have mastered the perfect foolproof cheesecake recipe. If you’ve made baked cheesecake before you’ll know there’s a lot that can go wrong, it’s one of the more difficult desserts to make.
But now that I have made quite a lot and have learned exactly what techniques and methods are required to create the perfect cheesecake.
One without any odd tears/bumps on its surface as it bakes. Or a soggy biscuit base from the water bath – it’s just terrible when that happens. In this recipe you’ll find out exactly what to do to create perfection every time.
Master the art of baking GF, DF & Vegan
Baking Free From 101
How to make the gluten free cheesecake crust
Simply blend the gluten free biscuits – preferably plain. Until it reaches a sand-like consistency then pour in the melted butter and blend.
If however, you don’t have a food processor you can simply transfer your biscuits into a zip lock bag – getting all the air out before closing it and then with a rolling pin, crumble the biscuits, transfer to a bowl, add the melted butter. And mix until it reaches a sand-like consistency.
Transfer to a prepared 8 inch cake tin and set aside.
How to make the gluten free cheesecake filling
To make the easy gluten free cheesecake filling begin by combining the cream cheese, sugar & flour together until smooth.
In a separate bowl mix the milk and lemon juice and set aside for 10 mins then whisk in the eggs.
Transfer the milk mixture to the cream cheese mix and whisk on low speed until smooth and leave aside while you prepare the water bath.
How to make a baked cheesecake water bath?
Cover the bottom of your baking tin completely with 3-4 sheets of foil to ensure it is completely sealed when baking it in a water bath. So no water soaks your biscuit base.
Make sure the foil is tightly sealed around the bottom of the tin with no gaps.
The foil should reach approx ½ way up the tin. Pour the cheesecake filling into the tin, then place the tin in a larger baking tin/tray. Now you can pour boiling water into the tray, making sure you don’t fill it with too much water – it should fill ½ way up the foil sealing.
Be careful also not to pour the hot water in between the foil gaps or on the cheesecake itself.
How long to bake cheesecake in water bath
Bake for 45 mins at 170 then lower to 160 and bake for further 30 mins
Once baked leave in the oven with the oven door slightly open for 45 mins
Place in the fridge overnight or at least 6hrs, then slice and enjoy!
This is a philadelphia baked cheesecake, as I found philadelphia helps to create a super smooth, lump free creamy consistency.
If however, you’re looking for a vegan gluten free cheesecake, here are my most popular recipes:
Master the art of baking GF, DF & Vegan
Baking Free From 101
How to make the best gluten free cheesecake crust recipe
The key to the perfect cheesecake base is to have the right ratio of biscuit crumbs to melted butter. Not enough melted butter will lead to a dry, crumbly base unable to hold its shape when sliced.
Or too much butter, where it becomes like a paste – it’s like a wet soggy mess 🙁
Therefore, the perfect ratio of biscuit to butter should create a wet sand like consistency. Therefore not too wet or too dry but it’s able to clump together. So when sliced it holds its shape without crumbling or sticking to the baking tin.
How to decorate cheesecake
- How to decorate cheesecake with fruit
My favourite way to decorate round cakes if you haven’t noticed already is to place my fruit around ½ of the circle to create a ½ filled moon sort of design, leaving the other space bare.
With fruit also it really helps to add vibrancy and color to your confection. And you can even cut and shape your fruit just like I did with my kiwis for this tart.
- How to decorate cheesecake with melted chocolate
Another brilliant way to decorate this gluten free baked cheesecake is to cover it in chocolate, to add another layer of texture and flavor to the cheesecake.
In order to do this I’d recommend heating equal ratios of double cream and chocolate to create a ganache, then pouring this over the baked and set cheesecake whilst still in the pan.
This will help prevent the ganache running down the cheesecake and just producing that set chocolate top layer.
If however, you didn’t have any double cream you could just pour on melted chocolate however, once set the texture will no longer be smooth but hard – like a piece of chocolate and likely be difficult to slice. But nonetheless, it’ll still taste delicious.
But if you have double cream hand I’d recommend decorating it that way 🙂
- How to decorate cheesecake with strawberries
Can you use this recipe to make cheesecake cupcakes?
Yes! And the recipe for this will be coming soon.
How long to bake cheesecake cupcakes?
The beauty of cheesecake cupcakes is that because they are so small it is virtually impossible for these little guys to tear and have weird pumps as they bake, and therefore, don’t require baking in a water bath.
In addition, as these cheesecakes are petite they only require baking for 45mins at 180 degrees. If you find that these are browning too fast, cover them with a sheet of foil to prevent the tops from burning as they continue to bake.
You can even use this recipe to make cute mini cheesecakes – this recipe make 2 6 inch cheesecakes
Ultimate Gluten Free New York Cheesecake
- 8 inch Round loose bottom tin
- 150 g Gluten Free Digestive biscuits
- 50 g Butter (melted butter)
- 530 g Cream cheese
- 180 g Sugar
- 25 g Gluten Free Flour
- 80 g Milk
- 20 g Lemon juice
- 2 Eggs [I used 1 large and 1 small]
- Prepare your 8 inch cake tin by greasing and flouring the tin.
- Then cover the bottom of the tin completely with 3-4 sheets of foil to ensure it is completely sealed when baking it, in a water bath, so no water soaks your biscuit base. Trust me you don't want that.
- To make the cheesecake base, blitz the biscuits in a food processor or with a rolling pin until fine crumbs then add the melted butter, mix until sand like texture.150 g Gluten Free Digestive biscuits, 50 g Butter
- In a bowl mix the milk and lemon juice and set aside for 10 mins then whisk in the eggs.80 g Milk, 20 g Lemon juice, 2 Eggs
- In a separate bowl whisk the cream cheese,sugar & flour together until smooth530 g Cream cheese, 180 g Sugar, 25 g Gluten Free Flour
- Transfer the milk mixture to cream cheese and whisk on low speed until smooth
- Pour filling onto biscuit base and then place the tin into a wider baking tray, that can be filled with water.
- Fill the tray with boiling water until it reaches 1/2 way up the cake tin. The foil should also be wrapped up to/higher on the cake tin to ensure no water gets through.
- Bake for 45 mins at 170 then lower to 160 and bake for further 30 mins
- Once baked leave in the oven with the oven door slightly open for 45 mins
- Place in the fridge overnight or at least 6hrs, then slice and enjoy!
Stay tuned for my vegan baked cheesecake, coming soon.
More gluten free baked goods recipes:
- Super Soft and Moist Gingerbread Cake
- Patisserie Style Vegan Mini Cake Recipe
- Vegan Gluten Free Chocolate Fudge Cake
- Ultimate Eggless Gluten and Dairy Free Chocolate Chip Cookies
- By Far The BEST Vegan AND Gluten Free Apple Pie
- Worlds Fudgiest Vegan AND Gluten free Brownies
- FoolProof Perfect Gluten Free Swiss roll Every time.
- The Best FoolProof Vegan Pavlova
- Super Easy & Delicious One Bowl Vegan & Gluten Free Lemon Drizzle Cake
- The BEST Gluten Free Carrot Cake You’ll Ever Make – FACT!
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