Gluten-Free Lemon Cheesecake

Name: Gluten-Free Lemon Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 320 min
Yield: 12 slices
Cuisine: Quebecois
Ingredients: 1 1/2 cups gluten-free graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 680 grams cream cheese (softened); 1 cup granulated sugar; 3 large eggs (room temperature); 1 tablespoon vanilla extract; 2 tablespoons lemon zest (finely grated); 1/3 cup lemon juice (freshly squeezed)

320 min 12 slices Medium

All Recipes

A creamy gluten-free lemon cheesecake with a zesty flavour and smooth texture, perfect for any occasion.

Prep

20 min

Cook

60 min

Total

320 min

Servings

Difficulty

Medium

This gluten-free lemon cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the refreshing tang of lemon. It's perfect for those who need to avoid gluten but don't want to miss out on a delicious treat. With a smooth and creamy filling atop a gluten-free crust, this cheesecake is sure to become a family favourite. The lemon flavour adds a bright note that complements the cream cheese perfectly, making it a refreshing yet indulgent dessert.

Instructions

Prepare the crust

Preheat your oven to 325°F (163°C). In a bowl, combine gluten-free graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 23 cm (9-inch) springform pan.

Pro tip: Use the bottom of a glass to press the crust firmly and evenly.

Bake the crust

Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely on a wire rack.

Pro tip: Cooling the crust helps firm it up before adding the filling.

Prepare the filling

In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, beating until creamy. Mix in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice. Mix until just combined.

Pro tip: Avoid overbeating to prevent cracks in the cheesecake.

Fill the crust

Pour the filling over the cooled crust, spreading evenly.

Pro tip: Tap the pan gently on the counter to release air bubbles.

Bake the cheesecake

Bake at 325°F (163°C) for 50-60 minutes until the edges are set but the centre jiggles slightly.

Pro tip: A slight jiggle in the centre is normal; it will set as it cools.

Cool and chill

Remove from oven and run a knife around the edge to loosen. Let the cheesecake cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.

Pro tip: Chilling overnight improves the flavour and texture.

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Tips & Tricks

Ensure your cream cheese is at room temperature for easier mixing.
Use fresh lemon juice for the best flavour.
Chill the cheesecake thoroughly before serving for the best texture.
Use a springform pan for easy removal.

Frequently Asked Questions

What is a lemon cheesecake?

A lemon cheesecake combines the tang of lemon with the creamy texture of cheesecake, offering a delightful dessert experience.

Is this cheesecake gluten-free?

This recipe uses gluten-free graham cracker crumbs for the crust, making it suitable for those avoiding gluten.

Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake up to two days in advance and store it in the refrigerator until ready to serve.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center still has a slight jiggle; this usually takes about 50-55 minutes at 325°F.

How should I store and reheat leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to five days. To reheat, let it sit at room temperature for about 30 minutes before serving.

Serving Suggestions

Serve this gluten-free lemon cheesecake chilled, garnished with fresh lemon slices or a dusting of icing sugar. It pairs wonderfully with a cup of tea or coffee. To make ahead, prepare the cheesecake up to two days in advance and store it covered in the refrigerator. Leftovers can be kept in the fridge for up to five days or frozen for up to a month.