Gluten-Free New York Cheesecake

Ingredients

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• 1 1/2 cups gluten-free graham-style cracker crumbs (about 6 oz crackers) Shop
• 3 tbsp granulated sugar (for the crust) Shop
• 5 tbsp unsalted butter, melted
• 4 packages (8 oz each) full-fat brick cream cheese, at room temperature
• 1 1/4 cups granulated sugar (for the filling) Shop
• 2 tbsp cornstarch Shop
• 1/4 tsp salt
• 1 cup full-fat sour cream, at room temperature
• 2 tsp pure vanilla extract Shop
• 1 tsp finely grated lemon zest
• 4 large eggs, at room temperature

Instructions

1. 1 Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil so water cannot seep in. Put a kettle of water on to boil for the water bath.
2. 2 Stir the cracker crumbs, 3 tbsp sugar and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool on a rack. Reduce the oven to 325°F (160°C).
3. 3 Beat the cream cheese on medium-low speed until completely smooth, about 3 minutes, scraping the bowl twice. Beat in the 1 1/4 cups sugar, cornstarch and salt until smooth.
4. 4 Beat in the sour cream, vanilla and lemon zest. Add the eggs one at a time on low speed, mixing just until each disappears. Beating in a lot of air makes the cheesecake puff and crack.
5. 5 Pour the filling over the crust. Set the springform in a roasting pan and pour in hot water to come about 1 inch up the sides of the foil.
6. 6 Bake at 325°F for 70-80 minutes, until the edges are set and slightly puffed and a 2- to 3-inch circle in the center still jiggles like gelatin when you nudge the pan. The center should read about 150°F (65°C).
7. 7 Turn off the oven, prop the door open a few inches and leave the cheesecake inside for 1 hour. Lift it out of the water, remove the foil and run a thin knife around the edge.
8. 8 Cool to room temperature, then cover and refrigerate for at least 6 hours, or overnight, before releasing the ring and slicing.

Tips & Notes

• Let the cream cheese, sour cream and eggs sit out for at least an hour. Cold cream cheese leaves small lumps in the filling that no amount of beating will remove without overbeating.
• Slice the chilled cheesecake with a long thin knife dipped in hot water and wiped dry between every cut for clean, sharp edges.
• Check that the graham-style crackers are labeled gluten-free, or use 1 1/2 cups of gluten-free vanilla cookie crumbs or finely ground almonds with the same sugar and butter.

Common questions