I love cheesecake! It actually took me awhile to get baking it correctly over the last few years. If you over beat it, it will crack, it’s also easy to over bake, or even under bake Not that I don’t mind tasting the results one way or another (unless that is it was under-baked. It’s been fun trying to nail it down to perfection! This is a gluten free cheesecake, which you can enjoy if your can’t have any gluten.
Gluten Free New York Style Cheesecake
For the crust-
1 1/4 cups gluten-free graham cracker crumbs
4 tablespoons melted butter
2 tablespoons sugar
4 8ounce packages of softened cream cheese ((4 8-ounce packages))
1 cup sugar
4 large eggs
1 cup sour cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
You need a 9 inch springform pan
Directions- Preheat oven to 325F
Crush the graham crackers into crumbs. Pour crumbs into a mixing bowl then add sugar and stir to thoroughly mix. Add melted butter and stir well till all combined. Press the crumb mixture into bottom of springform pan. Refrigerate .
Using a large mixing bowl, Beat cream cheese and sugar until creamy. Add eggs, one at a time. Add corn starch, sour cream and vanilla Beating on high until smooth.
. Pour the cheesecake filling into spring form pan carefully smoothing the top with a spatula, Bake at 325F for about 50 minutes. Turn oven off and leave the cheesecake in for about 20 more minutes before taking out . It should be nearly all set, the middle should look shiny . If it’s cracked you baked it too long so watch it after the oven is off. You want the center to just about set before taking it out. Wait at least 20 minutes before taking the side of pan off. Then let completely cool. Set it in the fridge for a minimal of 4 hours before you slice.