Gluten-Free Lemon Cheesecake

Gluten-Free Lemon Cheesecake

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 5   Average: 4.6/5]

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Don’t let dietary restrictions keep some guests from enjoying this bright and creamy classic dessert. Just because you don’t eat gluten doesn’t mean dessert is off limits.

  • 2 1/2 Cups Cheerios
  • 2 Lemons (Zest & Juice)
  • 1 Cup Sugar (Divided)
  • 1/4 Teaspoon Kosher Salt
  • 6 Tablespoons Unsalted Butter (Melted)
  • 34 Ounces Cream Cheese (Softened)
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Sour Cream
  • 3 Large Eggs (Room Temperature)
  1. Preheat oven to 325 degrees.
  2. Grease 9-inch springform pan. Set aside.
  3. In food processor add cherrios and pulse until fine crumbs form.
  4. In small-size bowl grate 2 tablespoons lemon zest and add 1 tablespoon lemon juice.
  5. In medium-size bowl combine cherrios crumbs, 1/4 cup sugar, and kosher salt. Stir in melted butter and mix until well combined. Press evenly into bottom of prepared springform pan. Place in oven and bake 8 minutes until crust is toasted. Remove from oven and let cool.
  6. In large-size bowl beat cream cheese and remaining sugar until smooth and fluffy. Add vanilla, sour cream, lemon juice, and lemon zest. Beat until well combined. Beat in eggs, one at a time, until smooth. Pour batter over crust.
  7. Place in oven 50 to 60 minutes until center is set. Remove from oven and run a paring knife around rim to release sides of cheesecake from pan. Cool on wire rack before removing rim.
  8. Place in refrigerator for at least 4 hours before serving.
  9. Serves 12
  10. Prep Time: 20 Minutes Cook Time: 60 Minutes Total Time: 80 Minutes
  11. "Work With What You Got!"
  12. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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