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Gluten-Free Cheesecake

A creamy and rich gluten-free cheesecake made with a buttery cookie crust, perfect for any celebration or dessert craving.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups gluten-free cookies, crushed Vanilla or chocolate cookies work well.
  • 1/2 cup butter, melted Helps bind the crust.
  • 2 tablespoons sugar Adjust according to taste.
Filling
  • 24 ounces cream cheese, room temperature Ensure to soften for smoother mixing.
  • 1 cup sugar Adjust if using alternative sweeteners.
  • 3 large eggs Add eggs one at a time to prevent lumps.
  • 1 teaspoon vanilla extract Vanilla enhances flavor.
Toppings (optional)
  • fresh berries, whipped cream, chocolate drizzle Customize as per preference.

Method
 

Preparation
  1. Preheat oven to 325°F (163°C).
  2. In a bowl, mix crushed gluten-free cookies with melted butter and sugar until combined.
  3. Press the mixture into the base of a buttered springform pan and bake for 10 minutes. Allow to cool.
Making the Filling
  1. Beat together the room temperature cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing gently to avoid incorporating too much air.
  3. Stir in vanilla extract.
  4. Pour the filling over the cooled crust.
Baking
  1. Bake in the preheated oven for about 50 minutes, or until the center is just slightly jiggly.
  2. Turn off the oven and let the cheesecake cool gradually inside with the door ajar.
  3. Chill the cheesecake in the refrigerator overnight for the best texture.
Serving
  1. Decorate with your preferred toppings before serving.
  2. Slice and enjoy your delicious gluten-free cheesecake!

Notes

Let the cheesecake chill overnight for improved flavor and texture. You can vary the toppings to suit your taste.