Gluten-Free Lemon Cheesecake

Gluten-Free Lemon Cheesecake

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

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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 teenager. 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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