Gluten-Free New York Cheesecake

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend or almond flour 1.5 cups certified gluten-free all-purpose flour blend or almond flour
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup unsalted butter, softened, or coconut oil 0.5 cup unsalted butter, softened, or coconut oil
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup chocolate chips or fresh berries, or your favorite filling 1 cup chocolate chips or fresh berries, or your favorite filling
• 24 oz cream cheese, softened 24 oz cream cheese, softened
• 0.5 cup sour cream or plain Greek yogurt 0.5 cup sour cream or plain Greek yogurt

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. This preparation ensures your cheesecake releases cleanly after baking.

2. 2

   In a large bowl, cream together the softened unsalted butter (or coconut oil) and granulated sugar (or coconut sugar) using an electric mixer on medium speed until the mixture is pale yellow and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.

3. 3

   Add the softened cream cheese and sour cream (or Greek yogurt) to the butter and sugar mixture. Beat on medium speed until the mixture is smooth and well combined, about 2-3 minutes, making sure to scrape down the sides and bottom of the bowl to incorporate all ingredients.

4. 4

   Beat in the room temperature eggs one at a time, mixing on low speed until just incorporated after each addition. Overmixing at this stage can lead to cracks in the cheesecake. Stir in the pure vanilla extract and salt until just combined.

5. 5

   Gently fold in the certified gluten-free all-purpose flour blend (or almond flour) until just combined, being careful not to overmix. The batter should be thick and smooth. If using, gently fold in your chosen mix-ins like chocolate chips or berries until evenly distributed throughout the batter.

6. 6

   Pour the cheesecake batter into the prepared springform pan, spreading it evenly with a spatula. Bake in the preheated oven for 45-55 minutes, or until the edges are set and slightly golden, and the center is still slightly jiggly. The residual heat will continue to cook the center as it cools.

7. 7

   Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. This gradual cooling process helps prevent cracking. Once cooled, remove from the oven, cover loosely with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight, until fully set and firm. Gluten-free desserts often firm up significantly as they chill.

Nutrition (per serving)

Tips & Notes

• Blanched almond flour gives a finer, lighter crumb than unblanched; use it for delicate baked goods.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.