Classic Gluten Free Cheesecake 

This gluten-free cheesecake recipe uses few ingredients and always turns out rich and creamy. A classic!  

This classic gluten-free cheesecake is called “plain” but tastes and feels everything but. Each bite is soft and creamy.  

What makes this gluten free cheesecake special

It's sweet and rich without being overbearing. Instead of pure vanilla extract, add vanilla bean paste (I favor Nielsen-Massey) to boost vanilla flavor. If you have vanilla beans, their seeds are always useful.  

If you want lemon in your cheesecake, add 1 tablespoon of finely grated lemon zest and half the vanilla extract with freshly squeezed lemon juice. Toss cornflour with zest to coat. This prevents clumping in the batter.  

To achieve the greatest flavour, use full-fat cream cheese and let it sit out until it softens, so it can be mixed smoothly.  

Gluten free cheesecake ingredient

Cream cheese 

Cream cheese's tanginess pairs wonderfully with sugar's sweetness.  

Granulated sugar  

To make things more solid and ensure they set completely, we add a tiny bit.  


Improving the flavour profile is as simple as adding a pinch of salt.  


Brings out the lusciousness and signature cheesecake flavour.  

Vanilla extract 

Improving the flavour profile is as simple as adding a pinch of salt.  


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