My Dad's Fave Gluten Free Baked New York Cheesecake Recipe

My gluten free baked New York cheesecake is a favourite with everyone I know. If you're looking for a gluten free cheesecake recipe then this is for you!

Course Dessert


For the biscuit base

  • 320 g gluten free digestive biscuits
  • 150 g hard margarine / butter

For the cheesecake

  • 600 g cream cheese (I used full fat Philadelphia for this one)
  • 30 g gluten free plain flour
  • 3 eggs
  • 185 g caster sugar (regular or golden caster sugar both are ok)
  • 2 tsp vanilla extract
  • 175 g creme fraiche or sour cream (I've tried both - both work well and long as they are NOT a light version - I tend to use sour cream in this recipe usually)
  • 1/2 lemon (zested)
  • 2 tsp lemon juice

For the raspberry coulis

  • 300 g fresh raspberries
  • 1 tbsp icing sugar
  • 1/2 tsp lemon juice


  1. Crush your gluten free digestives. This time I placed mine in a mixing bowl and then crushed them with the top of my rolling pin. You can make them quite small or have some chunkier bits.
  2. Melt your margarine or butter - I do this in the microwave.

  3. Pour your melted margarine/butter into your crushed biscuits and mix together.

  4. Press the biscuit mixture into the tin you're going to be making your cheesecake in. Press it down nice and firmly and pop in the fridge to chill.

  5. Preheat your oven to 200C Fan.

  6. For your cheesecake top, place your cream cheese into your mixer (I use my Kitchen Aid standing mixer for this but you can also use an electric hand whisk) and mix for about a minute.

  7. Mix your gluten free plain flour and caster sugar together and then gradually add it to your mixer whilst mixing it very slowly.

  8. Beat your 3 eggs together in a separate bowl so that you can very gradually add them to the mixer alongside your vanilla extract, lemon juice and zest.

  9. Finally fold in your sour cream or creme fraiche by hand using a spatula.

  10. Spoon your cheesecake mixture on top of your cheesecake base. You now have 'All About That Base' playing in your head.

  11. Place it in the oven for 10 minutes at 200C and then drop the temperature to 90C for a further 30 minutes. Once finished, the cheesecake will be incredibly wobbly but might be browned a little round the edges. Don't remove it from the oven after the time is up!

  12. Instead of removing it - turn the oven off, leave the cheesecake in there and leave the door ajar to allow the cheesecake to cool slowly which will prevent cracking. I usually leave mine for about 2.5 - 3 hours. Be patient!

  13. I then cover the cheesecake in foil and leave in the fridge to set overnight.

  14. To make the raspberry coulis, pop 200g of the raspberries, the icing sugar and lemon juice in a sauce pan. Heat until everything comes together and the raspberries start to break down. Allow to cool completely.

  15. When you are ready to serve, very carefully remove the cheesecake from it's tin.

  16. Mix your extra 100g of fresh raspberries into the coulis and pour it over your cheesecake.

  17. Keep refrigerated any leftovers. Enjoy!

Recipe Notes

I use a 20cm loose bottom deep tin, but you could also use a springform tin.

You could buy your raspberry coulis from the supermarket too if you wanted!