This gluten-free original cheesecake is my absolute pride and joy. I know I say that about basically every recipe, but that’s not going to stop me. It’s the perfect dichotomy of cheesecake: rich yet light, creamy yet structured, sweet with a salty twist, boosted with the full-body flavor of cinnamon. And to top it off, brûléed to perfection.
If you look at the cakes section of my blog, you’ll find that it’s pretty.. minimalist. Lol. That’s because in all honesty, I’ve never been a baker. Up until 2019, my baking skills were also minimal. (Don’t worry, I’ve improved.)
Put me in a kitchen with a bunch of random ingredients, and I can whip up a pretty dope meal. I’m the self-proclaimed queen of putting together flavor combinations you would normally raise your eyebrows at, but somehow, they work. A bit of this, a bit of that, pour this on top of here, voila – dinner! (Speaking of which, if you need a dinner idea, I have some pretty fantastic recipes here.)
Honestly, I wish baking worked like that. But the “a bit of this, a bit of that” approach doesn’t exactly work when it comes to baking measurements. It’s precise. Therefore, the little details matter. And it’s annoying.
HOW TO MAKE THE PERFECT CHEESECAKE
First of all, step one is water bath. I’ve heard through the grapevine that there’s a way to make one without it, but I prefer the tried-and-true method. By wrapping the springform pan in foil, you prevent two things: the water bath leaking into the cheesecake, and the good stuff leaking out of the cheesecake.
Step two, mix everything slowly. Nothing ruins the clean top of a cheesecake like bubbles. Mixing quickly introduces extra air into the filling, which rise when heated. As soon as they reach the surface, they pop, and form weird lil craters in the surface. Not the end of the world, unless you’re going for aesthetics. I promise, it’ll still taste just as good!
If you’re not gluten-free, first of all, congratulations! I’m jealous. For you, normal graham crackers will work the exact same in this recipe.
If you don’t have coconut sugar on hand, you can substitute with either brown sugar, granulated cane sugar, or a mix of both! I prefer to use coconut sugar when I can because of its lower glycemic index, and, well, because I like it. The taste is comparable to cane sugar, and it’s a 1:1 substitution.
If you make this Gluten-Free Rich and Creamy Brûléed Cheesecake, tag me @whisksandwildflowers on Instagram! To save this recipe for later, either screenshot it, pin it, or print it. If you have any questions, comment down below! Happy water bath-ing!Print
This rich and creamy cheesecake pairs perfectly with its gluten-free salted cinnamon crust. Try finishing this baby off with a brûléed top (no torch needed), and you’ll wonder why you didn’t try it sooner!
- 1 box gluten-free graham crackers (Schar are my favorite)
- 1/2 cup unsalted butter
- 3 Tbsp coconut sugar
- 1 tsp cinnamon
- 1/8 tsp Himalayan pink salt
- 4 8oz packages of cream cheese
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 3 eggs
- 3/4 cup granulated cane sugar
- Line the bottom of an 8″ springform pan with parchment paper, and wrap the outside of the springform in foil.
- In a food processor, add graham crackers and grind to a crumb. (If you don’t have a food processor, place them in a double ziplock bag and smack it with a rolling pin until you have crumbs.)
- Add graham cracker crumbs to a large bowl with butter, coconut sugar, cinnamon, and salt. Mix thoroughly.
- Transfer the mixture to the springform pan, and evenly distribute.
- Using the bottom of a glass or measuring cup, press the crust into the pan, all the way around. Set aside.
- Start by taking eggs, cream cheese, and sour cream out of the refrigerator. Let these ingredients come to room temperature.
- Preheat oven to 325˚F
- Crack three eggs into a large bowl or stand mixer (preferred), and mix them together on a slow-medium speed.
- Once the eggs are light yellow and almost frothy-looking, add in the cane sugar and mix together.
- Next, add vanilla extract and sour cream to bowl and let mix.
- One package at a time, add in the cream cheese. Keep the mixer on slow, this is the step where you don’t want to introduce a lot of bubbles. Let the mixer do its job, and be patient.
- Before adding each package of cream cheese, stop the mixer and scrape down the sides of the bowl. Add each package until thoroughly mixed.
- Slowly pour the cheesecake filling on top of the crust, and wiggle it around until it’s evenly distributed.
- Place the springform pan wrapped in foil in a shallow dish filled with about 2 inches of water.
- Place the water bath + cheesecake in the oven, and let bake for 65-70 minutes.
- Let cool before removing the springform.
- Consume within 2-3 days of baking (which shouldn’t be difficult), and store in the fridge. Enjoy!
Keywords: cheesecake, gluten-free cheesecake, original cheesecake