Gluten-Free Cherry Cheesecake

This recipe is a sweet and tangy treat made with love and juicy cherries.

I absolutely love snacking on fresh cherries in summer, but when they're out of season, I turn to frozen dark cherries or cherries preserved in jars to bring that same rich, fruity flavor into my kitchen. This gluten-free cherry cheesecake was born out of my craving for something creamy, sweet, and just a little bit tart—and it turned out even more delicious than I imagined. With a buttery gluten-free graham cracker crust, a smooth cream cheese filling, and vibrant cherries tucked in and layered on top, this cheesecake is the perfect balance of richness and fruitiness. Whether you're baking for a special gathering or simply treating yourself, this dessert is sure to impress.

gluten-free cherry cheesecake

Ingredients:

<Serves: 6-7-inch round spring form pan >

Crust:

55g (full graham cracker sheets or under 1/2 cup of fine crumbs) gluten-free graham crackers

25g (1 3/4 tbsp) unsalted butter, melted

Cheese Filling:

2 large eggs

45-55g (3 1/4 - 3 1/2) organic pure cane sugar (adjust t your sweetness preference)

230g (1 cup) cream cheese

75g (1/3 cup) sour cream

1 cup cherries (fresh, frozen, or jarred and drained)

Preparation:

Adjust your oven rack to the lower-middle position. Preheat the oven to 300°F (150°C). Line the bottom of your cake pan with parchment paper.

Instructions:

1. Crush the graham crackers in a food processor or with a rolling pin until fine. In a bowl, mix the crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of the prepared pan. Set aside.

2. In mixing bowl, whisk together the eggs and sugar until just blended. Add cream cheese and sour cream, and mix until smooth and creamy.

3. Pour half of the filling over the crust. Gently spread 1/4 cup of cherries on top, then pour the remaining filling over the cherries and smooth the top.

   

   gluten-free cherry cheesecake

4. Bring a pot of water to a boil. Pour about 1 inch of hot water into a large roasting pan. Carefully place your cheesecake pan inside the roasting pan (wrap the base in foil if it’s not waterproof). Bake for 20 minutes.

   
   

5. Add cherries and finish baking. Remove the cheesecake briefly from the oven. Gently spread the remaining cherries on top of the cake. Return to the oven and bake for an additional 40 minutes, or until the center is just set.

   
   

6. Remove the cheesecake from the water bath and let it cool at room temperature. Then transfer it to the fridge and chill overnight for best texture and flavor.

   
   

Tips:

• If using jarred cherries, drain them well to avoid extra moisture.

• You can swirl a little cherry jam into the filling before baking for extra flavor.

• Best enjoyed chilled, with a dollop of whipped cream or a dusting of powdered sugar.

  
  

Posted on November 13th, 2019