Finally! A gluten free cheesecake so good, you’ll want to make it over and over! A sweet and crunchy gluten free and nut free cheesecake crust made from gluten free oats surrounds thick and creamy traditional New York Style Cheesecake.
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Maybe it’s the summer, maybe it’s this baby. Whatever it is, the current obsession is anything cheese and strawberry related. Would you mind if we venture down this little path of sweet cheese things? All signs are pointing to a favorite destination filled with delicious cheesecake.
Remember the other week when we made cheesecake crust and it was beautiful, crunchy, sweet, gluten free and nut free? That was a good time. Don’t take your party hat off yet because it’s time to fill up that crust with creamy, vanilla cheesecake. New York style.
What makes a New York Style Cheesecake?
Are all cheesecakes created equal? You bet they aren’t. Sure, they can all be delicious. Being a New York Style Cheesecakes takes a little more, which I think is pretty in line to being a New Yorker in general.
But the cheesecake…
New York style cheesecake is typically a bit denser, heavier but still creamy. It’s sweet but not without loosing the tang of the cream cheese. The crust is the right amount of crumbly and crunchy with a subtle touch of cinnamon. Creamy, white cheesecake throughout with the perfect ring of browned edges on the top.
If you’re a lover of cheesecake, having a slice of Junior’s cheesecake is a bucket list must. This cheesecake recipe right here is my closest at-home copy of Junior’s.
Tips for baking cheesecake
Cheesecake can be a fickle thing. Making sure it’s cooked through without overcooking. Not getting any cracks in the top. And then there’s that whole springform pan thing. Its a pan, no it’s a plate, no it has a weird ring around it. How do you keep the water out??
Here are my favorite tips:
Water bath, water bath, water bath – while there are a few different opinions on whether the cheesecake needs to physically be in the bath or just over it on the rack above. My tip:bake it in the bath.
My favorite water bath pan is a 3.5 quart braising pan from Cuisinart. Something like this pan is the closest I could find as a similar product on Amazon. A larger cake pan, foil pan or anything that is oven safe and ok to cook with water (not cast iron or enameled) will work too.
Wrapping the pan. A little restaurant trick here. After the crust is done cooking, let it cool just a smidge. Lay two pieces of plastic wrap perpendicular to each other – like an even shape ‘t’. Wrap the bottom of the still warm pan, because the pan is still fairly hot (be careful or use a kitchen towel to help!) the plastic will mold around the bottom without melting, creating a waterproof seal. Then wrap with aluminum foil.
Bake it, rest it, and heaven help anyone who opens the oven. Achieving that dense yet creamy texture is a tall order. You need the cheesecake to cook through without overcooking. The solution to this problem is to cook it, turn off the oven, then let it rest in the steamy oven. The cake will continue to set as the oven cools off while maintaining this steamy, humid environment from the water bath.
Refrigerate overnight. Four hours will get the job done, but overnight is ideal.
Batter + Toppings
The batter itself is really foolproof and comes together easily. Easiest is when your cream cheese is room temperature so it will beat up without lumps.
My all time favorite trick that has made a huge difference in all my cheesecakes – cornstarch. Just one tablespoon.
For toppings, you can go the sweet strawberry gooey road like you see here. Or try a few other delicious creations:
Finally! A gluten free cheesecake so good, you’ll want to make it over and over! Sweet and crunchy gluten free and nut free crust surrounds thick and creamy New York style Cheesecake with the option of a sweet strawberry glaze.
Preheat the oven to 350°F. In a standing mixer with the paddle attachment or in a large bowl with a hand mixer, beat the cream cheese until creamy about 2 minutes. Scrape down the sides and bottom of the bowl.
Beat the sugar into the cream cheese until fully incorporated – 2 minutes – scraping down the sides and bottom of the bowl.
On low speed, add the vanilla and corn starch. Add the eggs, one at a time. Raise the speed to medium and mix until the ingredients are well incorporated incorporated, about 1 minute.
Pour the batter into the cooled crust in a wrapped springform pan¹ and bake for 1 hour in a water bath.² After 1 hour, shut off the oven and without opening the door let rest for 1 hour more.
After resting, remove from the water bath and remove the foil and wrap. Chill overnight in the refrigerator.
In a medium saucepan, combine the ingredients and cook over low heat stirring occasionally to make sure it doesn’t stick to the bottom of the pan.
Cook for 25 minutes on low until sauce begins to thicken. Strawberries will dissolve as it cooks.
Push through a strainer with a spatula to remove any remaining chunks of strawberries and let cool 15 to 20 minutes before using.
Pour over the cake while in the springform pan OR over each individual slice. The strawberry glaze is thin and light so it will spread if pouring it over the cake, especially if it is not cooled completely.
¹After the crust is done cooking, let it cool just a smidge. Lay two pieces of plastic wrap perpendicular to each other – like an even shape ‘t’. Wrap the bottom of the still warm pan, because the pan is still fairly hot (be careful or use a kitchen towel to help!) the plastic will mold around the bottom without melting, creating a waterproof seal. Then wrap with aluminum foil. An additional option is to wrap with foil then place inside a slow cooker bag.
²Place the wrapped springform pan directly in a larger pan. Fill 1 to 1 1/2″ up the spring form pan with water.
When chilling overnight you may need to place the springform pan on a plate as butter in the crust may leak out during cooking.
I am wondering what size of spring form pan to use? I re-read the recipe but I don't think it specified, unless I missed it? Thanks!
Saturday 15th of August 2020
Hi Laurie - either an 8-inch or a 9-inch pan will work!
Monday 4th of June 2018
This looks like such a yummy dessert! i love cheesecake and would love to share one with a friend who is gluten free, like this one! For a total golden girls style chat session. HA!
Nicole L Washington
Monday 4th of June 2018
This cheesecake looks awesome! I want to take a bite through the screen.
Sunday 3rd of June 2018
I've been craving cheesecake! Local strawberries are in season where I live at the moment. I'd love to top this perfect looking cheese cake with your delicious looking glaze and fresh berries. Yum!
Michele @ Queenbeebaker
Sunday 3rd of June 2018
This cheesecake looks so creamy and perfect. I LOVE the strawberry glaze that you added. Sounds SINful!
Hi, I'm Lauren and this is my slice of the internet to share seasonally inspired recipes. I live in the heart of New England with my husband Henry, our two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!