Citrusy gluten free cheesecake topped with strawberry compote.
This gluten free cheesecake is one of my favorite desserts. I have tried to perfect the crust for this gluten free cheesecake multiple times until I was finally satisfied with the results. The filling of the cheesecake is citrusy and creamy.
This gluten-free cheesecake recipe is divided into three parts: the crust, the filling, and finally, the strawberry compote.
Let us dive in and find out why this gluten free cheesecake is a keeper!
The Secret to Perfect Gluten free Cheesecake
With lots of trial and error, I finally found the secret to the best gluten free cheesecake, and it all comes down to the crust and the filling!
- The Crust: The crust plays a major role in the cheesecake as it provides it with texture and flavor. Most gluten-free biscuits in the market are flavorless unless you have access to gluten-free graham crackers. Therefore, to add flavor to the crust, golden syrup and ground cinnamon are essential. The golden syrup provides the biscuits with a subtle caramel flavor that is further enhanced with ground cinnamon. For this recipe, I used Schar Petit – Biscotto Classico. However, you can use any tea biscuit you find.
- The Filling: The second most important layer in a cheesecake is the creamed cream cheese filling. Therefore, make sure to use high-quality cream cheese. Meanwhile, lemon juice and zest are added to the filling to make it citrusy.
- The topping: You can make this gluten free cheesecake with any topping you like. I have used strawberry because it is my favorite. However, you can replace the strawberries with any fruit you like, such as blueberries, raspberries, pear, and much more.
Making Cheesecake from Scratch
- Preheat the oven to 180°C (356°F)
- Prepare the crust: To make the crust, process the gluten free biscuits using a food processor until you have fine crumbs. Then, add the melted butter, golden syrup, and ground cinnamon to the biscuits. Using a spoon, mix the biscuits until the butter and golden syrup are well incorporated. Transfer the biscuits to a 25 cm (10 inch) cheesecake tin and spread it evenly at the bottom of the pan. Using the back of a spoon or a measuring cup, press onto the biscuits to firmly pack it. Then, pre-bake the crust for 8 minutes and allow it to cool down while preparing the filling.
- Prepare the Filling: In a bowl, add the cream cheese, sugar, yogurt, vanilla extract, corn starch, lemon zest, lemon juice, and eggs. Then using a handheld mixer, beat the ingredients at low-medium speed until combined (3-4 minutes). Then, add the cream cheese filling to the pre-baked crust and evenly spread it across the tin.
- Bake The Cheesecake: Bake the cheesecake at 165°C (329°F) for 50-55 minutes or until the center is set. Then turn the oven off and open the door slightly. Let the gluten free cheesecake cool in the oven for an hour. This will prevent cracks from forming.
- Make the Strawberry Compote: Add the strawberries, lemon juice, sugar, and corn starch to a medium-sized saucepan over low-medium heat. Cook the compote for 10-15 minutes or until it thickens while stirring occasionally. If the compote does not thicken, add more corn starch. However, keep in mind that the compote will continue to thicken as it cools down to room temperature.
More Fruit Inspired Desserts!
- Gluten-Free Lemon Pound Cake
- Strawberry Jam Cake
- Gluten-Free Blueberry Scones
- Gluten-Free Cranberry Orange Muffins
Gluten Free Cheesecake
- 200 grams of Gluten-free Biscuits I used Schar Petit – Biscotto Classico
- 80 grams of Melted Unsalted Butter
- 1 tablespoon of Golden Syrup
- ½ teaspoon of Ground Cinnamon
- 900 grams of Cream Cheese
- 330 grams of Granulated White Sugar
- 230 grams of Full-Fat Yogurt
- 1 teaspoon of Vanilla Extract
- 2 tablespoon of Corn Starch
- 1 tablespoon of Lemon Zest
- 1 teaspoon of Lemon Juice
- 3 Large Eggs
- 500 grams of Fresh or Frozen Strawberry
- ¼ cup of Lemon Juice
- 30 grams of Sugar
- 3 teaspoons of Corn Starch
- Preheat the oven to 180°C (356°F)
- In a food processor, add the gluten-free biscuits and process them until you have fine biscuit crumbs. Transfer the gluten-free crushed biscuits to a bowl, and add the melted unsalted butter, golden syrup, and ground cinnamon. Mix the crust mixture using a spoon until combined.
- Transfer the crust mixture to a greased 25 cm (10 inches) cheesecake tin. Spread the crust mixture across the tin and pack it firmly across the bottom of the pan using the back of a spoon or measuring cup.
- Pre-bake the crust for 8 minutes and allow it to cool down while preparing the filling.
- Preheat the oven to 165°C (329°F)
- In a bowl, add the cream cheese, granulated white sugar, yogurt, vanilla extract, corn starch, lemon zest, lemon juice, and eggs. Using a standalone or handheld mixer, beat the ingredients at medium speed until combined (3-4 minutes)
- Add the filling to the crust and spread it evenly using a spatula. Bake the cheesecake for 50-55 minutes or until the center is set. Then turn the oven off and open the door slightly. Let the gluten free cheesecake cool in the oven for an hour. This will prevent cracks from forming.
- In a medium-sized saucepan over low-medium heat, add the strawberries, lemon juice, sugar, and corn starch and combine with a whisk. Cook the strawberry compote for 10-15 minutes or until it thickens, stirring occasionally. Let the strawberry compote cool down to room temperature before adding it to the gluten free cheesecake.
- Baking Tips: To know if your cheesecake is baked, slightly shake it to see if the center is set. If the center slightly wobbles, then the cheesecake is baked.
- Storage: The gluten free cheesecake can be stored in the fridge for up to three days. The cheesecake is best served cold.