New York Style Cheesecake | Gluten Free Nut Free Recipe
Finally! A gluten free cheesecake so good, you'll want to make it over and over! Sweet and crunchy gluten free and nut free crust surrounds thick and creamy New York style Cheesecake with the option of a sweet strawberry glaze.
How to Make the Best New York Style Cheesecake | Gluten Free Nut Free
This New York style gluten free cheesecake delivers that iconic dense, creamy texture and rich flavor without any gluten or nuts. The smooth filling sits atop a crunchy, sweet crust that’s also completely gluten free and nut free, making this an accessible dessert for those with dietary restrictions. Best of all, it tastes so indulgent and delicious that no one will even notice it’s been modified.
The key to perfect cheesecake is simple: proper technique and patience. Starting with room temperature ingredients and using low speed when mixing prevents overmixing, which keeps the filling silky rather than dense. The slow cooling method—turning off the oven and letting the cake cool inside—prevents the dreaded cracks that can mar the surface. This extra step is well worth the time.
Top it with the homemade strawberry glaze for a beautiful finish, or serve it plain with fresh berries on the side. Either way, this gluten free cheesecake is sure to become a showstopper at your table.
New York Style Cheesecake | Gluten Free Nut Free
Finally! A gluten free cheesecake so good, you'll want to make it over and over! Sweet and crunchy gluten free and nut free crust surrounds thick and creamy New York style Cheesecake with the option of a sweet strawberry glaze.
Ingredients
Cheesecake
Strawberry Glaze
Instructions
Cheesecake
- Preheat oven to 325°F (165°C). Prepare your gluten free nut free crust in a springform pan.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add granulated sugar and mix until well combined.
- Stir in vanilla extract and cornstarch.
- Add eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
- Pour filling over crust and smooth the top.
- Bake for 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and crack the door open about 4 inches. Let cheesecake rest in the oven for 1 hour.
- Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Strawberry Glaze
- In a saucepan, combine frozen strawberries, sugar, and cornstarch.
- Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down, about 10-15 minutes.
- Let cool completely before spreading over cheesecake.
Notes
- This cheesecake can be made up to 2 days in advance.
- The strawberry glaze is optional—serve plain or with fresh berries.
- Make sure all ingredients are at room temperature for the smoothest filling.
- Do not open the oven door while baking to prevent cracks from forming.