Now Find Gluten Free

Strawberry Cheesecake

Silky, luscious and beautiful, this cheesecake is perfect for any occasion.

CourseDessert
CuisineAmerican

Servings	Prep Time
12people	30-40minutes

Cook Time	Passive Time
60-75minutes	10+hours

Servings	Prep Time
12people	30-40minutes

Cook Time	Passive Time
60-75minutes	10+hours

Ingredients

6Tbsp butterunsalted, melted
1 1/2 cups graham cracker crumbsgluten free
1/4tsp cinnamonoptional
48 oz cream cheesepackages, room temperature
1 2/3cups granulated sugar
1/4 cup cornstarch
1 Tbsp vanilla extract
2 eggslarge, room temperature
3/4cup heavy whipping cream
1pint strawberriesfresh, sliced or whole
1recipe all natural berry glazesee link above

Instructions

Prepare a 9″ springform pan. Form an X with two pieces of aluminum foil, placing the springform pan in the center. Tightly wrap the aluminum foil up the sides of the pan. This will prevent any leakage while the cheesecake is baking in a water bath.
Cut out a 9 1/2″ circle of parchment paper. Spray bottom of springform pan with cooking spray and then place parchment paper on it. This will enable you to remove the cheesecake from the pan and place on a plate. The extra 1/2″ will allow you to get a finger hold on the parchment to remove the cheesecake from the bottom of the pan. If it does not matter if it sits on the bottom of your springform pan while serving, then this step is not necessary.
Prepare crust: Combine the gluten free graham cracker crumbs and cinnamon in a bowl and mix well.
Melt butter and add to crumb mixture. Mix until well incorporated.
Pour crust mixture into the 9″ springform pan. Firmly pat mixture down until the bottom of the pan is evenly covered. Press the crust firmly into place. Set aside.
It is very important that your cream cheese is at room temperature, otherwise your cheesecake will not be smooth.
In a large stand mixer, combine one 8 ounce package of room temperature cream cheese, 1/3 cup of the granulated sugar, and the cornstarch. Beat on low until creamy, about 4 minutes, scraping the bowl several times.
One at a time, add the remaining three packages of cream cheese, beating on low and scraping the bowl several times after each addition, until all cream cheese is added and the mix is creamy.
On low, add the remaining sugar and vanilla. Beat on low until mixture is smooth.
Add the room temperature eggs, one at a time. Beat until blended.
Add the heavy whipping cream, mixing on low only until just incorporated. Your mix will look soft and fluffy.
Gently scoop mixture onto prepared crust in the springform pan, make sure it is spread evenly.
Place prepared springform pan into a shallow baking pan. Carefully pour hot water into the baking pan, filling it until the water comes up one inch on the side of the springform pan. Be careful not to get any water on the cheesecake batter.
Bake on the middle rack in a 350 degree oven, for approximately one hour and fifteen minutes. Check your cheesecake after one hour and then keep a close eye on it. The cheesecake is done when the sides are firm, turning golden brown and the center is soft and jiggly.
Carefully remove baking pan from oven and then remove springform pan from baking pan. Be careful when removing both pans – the water will be very hot.
Place springform pan on a cooling rack and allow to cool completely. These may take 2-3 hours.
Once cheesecake is completely cooled, while still in the springform pan, wrap in plastic wrap and refrigerate for 6-8 hours, or overnight.
After cheesecake has been thoroughly chilled, it can be removed by running a warm knife along the edges of the pan and then releasing the lock on the springform pan.
If desired, slice up strawberries and brush them with berry glaze.
Place cheesecake on a serving platter and top with prepared strawberries and fresh whip cream.

Recipe Notes

This Strawberry Cheesecake recipe is gluten free and vegetarian.