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Gluten-free Cherry Cheesecake

<Serving: 6-inch round springform pan>


- Adjust the oven rack to the lower-middle position.

- Preheat oven to 300°F (150°C)

- Line a size cake pan with parchment paper.



55g Gluten-free graham cracker

25g Unsalted butter

Cheese filling

2 large eggs

45-55g Organic pure cane sugar

230g Cream cheese

75g Sour cream

1 cup Cherries


1. Make the crust. Put the graham crackers into a food processor and pulse them into crumbs. Pour into a bowl and stir in melted butter until combined. Press firmly into the bottom of the pan.

2. Make the filling. Beat the eggs and sugar until combined. Add the cream cheese and sour cream and mix well until smooth and creamy. Pour a half of filling into the pan and spread 1/4 cup of cherries. Pour the rest of the filling into the pan.

3. Boil a pot of water and pour 1 inch into a roasting pan for the water bath. Place the pan inside the roasting pan and bake the cheesecake for 20 minutes. Remove the cake from the oven and spread the cherries on the top. Bake it again for 40 minutes.

4. Remove the cheesecake from the oven and water bath, then cool it at room temperature. Transfer it to the refrigerator and chill it overnight.

Posted on November 13th, 2019

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