Cheesecake can sometimes seem like a daunting challenge, but worry not, my friends! With this Gluten-Free Vanilla Cheesecake recipe, I’m here to guide you through every step, ensuring your cheesecake turns out flawless without a single crack on the top. This delightful creation is not only delicious on its own but also serves as the ideal canvas for experimenting with exciting flavor variations. So, grab that apron, let your imagination run wild, and by the end of this recipe, you’ll be armed with the confidence to conquer cheesecake baking like a pro!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

Full Gluten Free Vanilla Cheesecake topped with whipped cream and fresh berries

Ingredients for Gluten Free Vanilla Cheesecake

Gluten Free Graham Cracker Crust

Graham Cracker Crumbs: the base and texture for your crust, lending a sweet, slightly nutty flavor that contrasts beautifully with the creamy cheesecake.

Brown Sugar: Brown sugar adds sweetness and moisture to the crust, helping it hold together and develop a lovely, caramelized flavor when baked.

Salt: A pinch of salt enhances the overall flavor profile by balancing the sweetness and adding a subtle savory note.

Vanilla: Vanilla extract infuses the crust with a warm, comforting aroma and flavor, complementing the sweetness of the brown sugar.

Butter, Melted: the binder, holding the crust together while also contributing a rich, buttery taste and a crisp texture when baked.

Vanilla Cheesecake

Cream Cheese: provides the creamy, dense texture and tangy flavor that defines a cheesecake.

Granulated Sugar: Sugar sweetens the cheesecake and also contributes to its smooth, creamy texture by helping to stabilize the filling.

Salt: Just a pinch of salt enhances the overall flavor by balancing the sweetness and accentuating the other ingredients.

Lemon Juice: adds a bright, citrusy zing that cuts through the richness of the cream cheese, creating a well-balanced flavor.

Egg and Egg Yolk: Eggs act as binders and provide structure to the cheesecake. Egg yolks, in particular, contribute richness and a silky texture.

Vanilla Extract: Vanilla extract imparts a classic, comforting flavor to the cheesecake, enhancing its overall deliciousness.

Vanilla Bean Extract: This ingredient intensifies the vanilla flavor, adding depth and those signature vanilla flecks to the cheesecake.

Sour Cream: contributes to the creamy texture while also providing a hint of tanginess that complements the cream cheese’s flavor.

Each of these ingredients plays a crucial role in creating the perfect balance of flavors and textures in your gluten-free vanilla cheesecake, ensuring it turns out absolutely delectable.

Gluten Free Vanilla Cheesecake topped with whipped cream and fresh berries with a slice missing

Tip for Success!!

VERY IMPORTANT TIPS:

Use High-Quality Cream Cheese: opt for a good-quality cream cheese that is naturally gluten-free. It will ensure a smooth and creamy texture in your cheesecake filling.
Use Room Temperature Ingredients: Make sure all the ingredients, ESPECIALLY the cream cheese, eggs, and sour cream, are at room temperature. This will ensure easy mixing and a smoother texture in the final cheesecake.
Mix on a Low Speed: this is SO IMPORTANT!! When combining the ingredients, use a low speed on your mixer. This will prevent excess air from being incorporated into the batter, which can cause the cheesecake to rise while baking and then sink down (creating a crater) while cooling AND also cause cracks to form during the baking and cooling process.
Bake with a Water Bath: To prevent the cheesecake from cracking and ensure even baking, consider using a water bath. Place the cheesecake pan in a larger pan filled with hot water while baking. The steam created will help maintain a moist environment in the oven allowing the cheesecake to bake evenly.
Cool the Cheesecake SLOWLY: After baking, allow the cheesecake to cool gradually. Start by turning off your oven and leaving the cheesecake in the oven for an hour while the oven cools down after baking (DO NOT open the oven door, trust the process). Next, remove it from the oven and let it sit at room temperature for about an hour. Then refrigerate it for several hours (about 4-6 hours) or overnight to ensure it sets properly.

EXTRA TIPS:

Prebake the Crust: this will help set it and prevent it from becoming soggy when combined with the filling. Bake it in the oven for 10-15 minutes before adding the cheesecake filling. Check out my video about How to Properly Prep your Cheesecake Pan (spring form pan) for Baking in a Water Bath! Doing this will help keep your cheesecake crust from getting soggy and help with easy removal from the pan after baking.
Chill Before Serving: For the best texture and flavor, refrigerate the cheesecake for at least 4-6 hours or overnight before serving. This will allow the flavors to meld together and the cheesecake to fully set.
Thoroughly Crush the Gluten-Free Graham Crackers: When making the crust, make sure to finely crush the gluten-free graham crackers. The finer the crumbs, the better the crust will hold.

Frequently Asked Questions

How to keep cheesecake crust from getting soggy?

Here is a list of a few ways to keep your crust from getting soggy:

Pre-bake the crust for 10-15 minutes before adding the cheesecake batter.
Brush an egg wash to the top of the cheesecake crust before adding the batter. This creates a protective barrier between the crust and the batter.
Let the crust cool completely before adding the cheesecake batter.
Wrap the bottom of the spring form pan with tin foil and/or an oven roasting bag before placing it in the water bath. If you bake cheesecake often, I HIGHLY recommend getting a Silicone cheesecake Sleeve!
Allow the cheesecake to cool gradually.

How to prevent a cheesecake from cracking?

There are many ways to prevent your cheesecake from cracking but the most important ways to prevent this from happening is using room temperature ingredients, mixing the batter at a low speed, and SLOWLY cooling the cheesecake. Below is a more in-depth explanation for each of these plus a few extras!

Use Room Temperature Ingredients: Make sure all your ingredients, particularly the cream cheese, eggs, and sour cream, are at room temperature before starting. This helps to ensure a smooth and uniform mixture. This will also help when it comes to mixing the batter at a low speed.
Don’t Overmix: Mix the cheesecake batter on low speed, just until all the ingredients are well combined. Overmixing or mixing at a higher speed can introduce excess air into the batter, causing the cheesecake to rise during baking and then fall/sink down (creating a crater) while cooling which will then lead to cracks in the top of your cheesecake.
Gradually Cool the Cheesecake: Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside the oven for an hour while the oven is slowly cooling down. This gradual cooling process helps to minimize sudden changes in temperature that can cause cracks. If the cheesecake cools down too quickly (i.e., moving from an extremely warm environment to a cooler environment), the heat from the cheesecake is forced to quickly escape causing the crack to form from said heat trying to escape.

OTHER WAYS TO PREVENT CRACKING;

Use a Water Bath: Consider using a water bath when baking your cheesecake. Wrap the bottom of your springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish or roasting pan with a kitchen towel in the bottom and fill it with hot water, ensuring it reaches about halfway up the sides of the pan. The water bath creates a moist environment and helps prevent the cheesecake from drying out and cracking. This also creates an environment for even baking.
Avoid Overbaking: Keep a close eye on your cheesecake while it’s in the oven and avoid overbaking. Overbaking can cause the edges to dry out and crack. The center of the cheesecake should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.

By following these steps, you can significantly decrease the chances of your cheesecake developing cracks.

How do I know when my cheesecake is done?

Knowing when a cheesecake is done can be determined by following these indicators:

Visual Inspection: The outer edges of the cheesecake should appear set, while the center should jiggle like Jell-o when you gently shake the pan. It should not look liquid or runny in the middle.
Baking Time: Follow and trust the suggested baking time provided in your recipe as a general guideline. However, it’s essential to consider that baking times can vary based on oven temperature accuracy and the size/thickness of your cheesecake.

remember that cheesecakes continue to set as they cool. It’s normal for them to appear slightly underdone in the center while still in the oven. Once the cheesecake has had the proper amount of time to cool in the fridge it will become set and firm. So just know that even the final look of the cheesecake in the oven will not be the final texture of the cheesecake once it’s completely cooled down.

If you’re like me and like to see visual examples, check out my video about How to know when your cheesecake is done baking!

How long do you let cheesecake cool before removing it from the pan?

After baking a cheesecake, it’s crucial to let it cool before removing it from the pan to prevent it from falling apart or losing its shape. The cooling process allows the cheesecake to firm up and set properly. Here are the general guidelines for cooling a cheesecake:

Don’t immediately remove the cheesecake from the oven: once the cheesecake is done baking, turn the oven off and let the cheesecake slowly cool down while the oven is cooling down. I have found that this step is CRUCIAL for getting a perfectly flat cheesecake with NO CRACKS on top!
Cooling at Room Temperature: Once the cheesecake is out of the oven, let it cool at room temperature in the water bath for about 1-2 hours. This gradual cooling allows the cheesecake to settle and prevents sudden temperature changes that could lead to cracks or other issues.
Refrigeration: After the initial cooling at room temperature, transfer the cheesecake to the refrigerator to chill for an additional 4 to 6 hours or, preferably, overnight. This extended chilling time helps the cheesecake fully set and develop its desired texture.

PROPERLY REMOVING THE CHEESECAKE FROM THE PAN:

Removing the Cheesecake: Once the cheesecake has chilled, it is ready to be removed from the pan. If you’re using a springform pan and the foil method, follow these directions:
carefully release the sides by gently unlatching the springform mechanism.
Push the bottom of the pan up and through the sides of the spring form pan. Set that part of the springform pan aside.
Then place a large plate/ serving platter on top of the cheesecake, invert the cheesecake while holding the plate.
Remove the bottom of the pan to release the cheesecake, and it should come out easily.
Finally remove the layer of foil off the bottom of the cheesecake, invert it back so the top of the cheesecake is facing up, and place the cheesecake on desired serving platter.

Remember, cheesecakes are delicate, so handle them with care during the removal process to maintain their shape. Once removed, you can proceed to garnish, slice, and serve your beautifully cooled cheesecake.