Gluten-free

Made with gluten free graham cracker crumbs, cream cheese and full fat sour cream. 5h 20m, makes 12, 18 ingredients.

Recipe by eatwithclarity.com

Prep

20 min

Cook

1h

Total

5h 20m

Makes

12

Ingredients

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

Method by eatwithclarity.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 325 Fahrenheit.
2. Grease a 9 inch springform pan. Wrap the outer edges with a few sheets of foil to ensure there is no leaking from the water bath.
3. Combine all ingredients for the crust. It should look like wet sand. It's ok if it's a bit crumbly.
4. Add to your greased pan and press down evenly.
5. Add the spring form pan to a larger baking dish or pan and pour about a inch inch of hot water around the spring form pan.
6. In a mixing bowl or bowl of a stand mixer, add the room temp cream cheese and beat until smooth and creamy, about 30 seconds.
7. Add in the sugar and mix again until combined.
8. Add in all remaining ingredients aside from the eggs and mix until combined.
9. With the mixer on low speed, add the eggs one at a time and mix until combined, scraping down the sides and the bottom of the bowl as needed.
10. Pour the filling on top of the crust.
11. Bake for 60-70 minutes. The center may look a little jiggly when you wiggle the pan, but it shouldn't look liquidy. It will continue to firm up as it sets, but it should be a bit jello-jiggly, just not liquidy. Careful not to over bake!
12. Remove from the oven and let the cheesecake cool at room temperature for about an hour, then transfer to the fridge for at least 3-4 hours or ideally overnight before serving.
13. To make the strawberry topping, add all ingredients aside from the cornstarch and water to a pot over low heat.
14. Simmer for about 5-7 minutes, then whisk together the cornstarch and water in a small dish. Add the cornstarch slurry to the pot and let the strawberry mixture simmer for a few minutes to thicken.
15. Remove from heat and set aside to cool and thicken. Ensure it is completely cool before adding to the cheesecake, I like to let it set in the fridge for an hour or two.
16. Add the strawberry topping to the cheesecake once set, slice and enjoy!