Gluten Free Cranberry Cheesecake
This delicious, creamy cheesecake is easier to make than it might first appear. Read through the entire recipe, follow the instructions, and you should be rewarded with a beautiful, uncracked cheesecake!
Servings 16 slices
Calories 557kcal
Equipment
- Aluminum foil
Ingredients
Graham Crust
- 2 cups gluten-free graham crackers (2 packs Schar Honeygrams: 5.6 oz/160 g each)
- 4 ounces butter melted
Filling
- 32 ounces cream cheese (Philadelphia) softened to room temperature
- 8 ounces full fat sour cream at room temperature
- 1 cup unrefined raw sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 5 large eggs at room temperature
Cranberry Sauce
- 3 cups cranberries (12 ounces)
- 1 cup raw sugar
- ½ cup water
Instructions
Cranberry Sauce
- In a saucepan on the stovetop over medium-high heat, bring the water to a boil. Stir in the sugar, so it dissolves quickly. Stir in the cranberries.1 cup unrefined raw sugar, ½ cup water, 3 cups cranberries
- Cook, stirring constantly, until the berries pop and the sauce gets foamy.
- Allow the sauce to cool while you prepare the pan, crust, and filling.
Pan Preparation
- Line the bottom and sides of an 8" springform pan with parchment paper. (Cut out a circle for the bottom and a strip a for the sides.) These steps are not necessary if you use the pan that I have linked to. Wrap the outside with foil to prevent leaking.
- Preheat the oven to 325℉ (163℃).
Crust
- Melt butter over low heat.4 ounces butter
- Process crackers into crumbs in a food processor. Add liquid butter while the machine is running, and stop the machine when the mixture begins to stick together.2 cups gluten-free graham crackers
- Firmly press this crumb mixture into the bottom and up the sides of the parchment-lined springform pan. Set it into the fridge to chill while you prepare the filling.
Filling
- In a stand mixer with a paddle attachment on low speed, beat the softened cream cheese until smooth. This may take 3 to 5 minutes. Add the sour cream and continue beating until it's all mixed in. Add the sugar, vanilla, and salt. Continue to run the mixer until the filling is smooth. Add the eggs one at a time, blending each one in completely. You may need to stop a time or two to scrape down the sides with a spatula, so everything gets blended in. Avoid overmixing which could cause your cheesecake to crack.32 ounces cream cheese , 8 ounces full fat sour cream, 1 cup unrefined raw sugar, 1 teaspoon pure vanilla extract, ½ teaspoon fine sea salt, 5 large eggs
Assembling the Cheesecake
- Pour half of the cream cheese filling carefully into the prepared crust. Spread about two-thirds of the cranberry filling over it. (Save the remaining one-third in the refrigerator until the cake has been baked and chilled.)Top with remaining cream cheese filling.
- You can smooth out each layer with a spatula. This will cause them to mix a little, and that's fine. In fact, if you want to swirl them together a little more, go ahead and do it! Just don't get it overly mixed and messy.
Bake
- Carefully place the cheesecake on the center rack of the preheated oven.Bake it for about 70 - 80 minutes. The top should be slightly puffed, golden brown, and just a little jiggly in the middle, but not runny.
- Leave the cake in the oven to cool with the door partly open, for 2 hours.
- Refrigerate the cheesecake for 4 hours or overnight. Then remove it from the pan, spread the remaining cranberry sauce over it, and serve.
Video
Notes
- Avoid overmixing the filling or beating it too fast.
- Let the cranberry topping cool to room temperature before adding it to the filling.
- Turn the oven off when the filling is still a little jiggly in the middle.
- Cool the cheesecake slowly.
- Refrigerate the cake for it to firm up well for slicing and serving.
Nutrition
Serving: 1slice | Calories: 557kcal | Carbohydrates: 52g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 423mg | Potassium: 138mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1123IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg
