Imagine a dessert so creamy, so tangy, and so irresistibly smooth that it makes your taste buds dance with joy - without a trace of gluten! This Gluten-Free Lemon Flavoured Cheesecake is not just a dessert; it's a culinary masterpiece that proves dietary restrictions never mean compromising on flavor. Whether you're gluten-sensitive, health-conscious, or simply a cheesecake enthusiast, this recipe will transform your dessert experience and leave you craving more with every zesty, velvety bite.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, mix the gluten-free graham cracker crumbs with melted butter until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, creating a compact base for the cheesecake.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition, ensuring no lumps remain in the batter.
- Incorporate lemon juice, lemon zest, and vanilla extract into the cream cheese mixture, stirring until completely combined and smooth.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform ring.
- Slice and serve chilled, optionally garnishing with additional lemon zest or fresh berries.
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and butter are at room temperature for a smoother, lump-free batter.
- Crust Consistency: When mixing graham cracker crumbs, press firmly to create a compact base that holds together well.
- Avoid Overbaking: A slightly jiggly center is perfect - the cheesecake will continue setting while cooling.
- Water Bath Option: For an extra-smooth texture, consider baking the cheesecake in a water bath to prevent cracking.
- Chill Thoroughly: Patience is key - allow at least 4 hours of refrigeration for the best texture and flavor development.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor.
- Garnish Creatively: Fresh berries or a light dusting of lemon zest can elevate the presentation beautifully.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 8g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 135mg
