Gluten-Free New York Cheesecake

A tall, dense and creamy New York cheesecake with four packages of cream cheese, sour cream and a touch of lemon, baked low and slow on a buttery gluten-free graham-style crumb crust.

Prep: 25 min Cook: 90 min Total: 535 min Serves: 12

At a glance: This hard desserts recipe yields 12 servings in about 8h 55m (25 min prep, 90 min cook). It uses 11 ingredients — including gluten-free graham-style cracker crumbs, granulated sugar, unsalted butter — and walks through 8 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free New York Cheesecake: When preparing this desserts recipe, standard graham crackers contain gluten, so read the cracker label carefully. Crush the crackers in a clean zip-top bag or food processor, not one dusted with crumbs from standard crackers.

Gluten-Free Notes for Gluten-Free New York Cheesecake: A classic New York cheesecake uses a spoonful of flour; this one uses cornstarch instead, and the crust uses gluten-free graham-style crackers. Use crackers and vanilla extract labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

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 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 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 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 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 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 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 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

How long does Gluten-Free New York Cheesecake take?

Gluten-Free New York Cheesecake takes about 8 hours 55 minutes, including resting time: 25 minutes to prep and 90 minutes to cook, for 12 servings.

What should I check before making Gluten-Free New York Cheesecake with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free New York Cheesecake?

Check gluten-free graham-style cracker crumbs, granulated sugar, unsalted butter, melted before they go into Gluten-Free New York Cheesecake. Standard graham crackers contain gluten, so read the cracker label carefully. Crush the crackers in a clean zip-top bag or food processor, not one dusted with crumbs from standard crackers.

Which gluten-free swaps does Gluten-Free New York Cheesecake use?

Gluten-Free New York Cheesecake relies on cornstarch or arrowroot. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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