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    Scott Adams

    No Crust New York-Style Cheesecake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Lisa Bell.

    Serves 12-16



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    Ingredients/Utensils:

    • Reynolds Wrap large size, heavy-duty foil
    • Roasting pan that a 9” springform pan can fit inside with 1” space on all sides (can be “disposable” one)
    • 4 - 8 oz cream cheese, softened
    • 1 ¾ cups white sugar
    • 5 eggs
    • 1 egg yolk
    • 1 cup unsalted butter, softened
    • 1/8 cup cornstarch
    • 1 ½ cups sour cream
    • ½ teaspoon gluten-free almond extract
    • ½ cup heavy whipping cream
    • 1 teaspoon gluten-free vanilla extract
    • ½ teaspoon nutmeg
    • 1 cup chopped pecans (optional)
    Directions:
    1. Bring all ingredients to room temperature.  Preheat oven to 375ºF. Wrap outside of 9” springform pan with foil.  Generously butter inside of pan.
    2. In large food processor, beat cream cheese and butter until smooth. Add sugar and cornstarch. Blend in sour cream.  Transfer to an extra large mixing bowl. With electric mixer, add whipping cream, and almond and vanilla extracts. Blend in eggs and egg yolk ONE AT A TIME, mixing and scraping bowl with spatula thoroughly between each addition.
    3. Pour batter into pan. Place pan in roasting pan and add water (about 4 cups to prevent cracks) outside of the springform pan. Bake on center rack for 70 minutes.
    4. Turn off oven and let cool with the door open for 1 hour. Remove springform pan from water bath and chill for at least 3 hours before removing the cake from the pan. Dust with nutmeg, and top with chopped pecans, if desired.
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    Great recipe. My wife his been making me a gluten-free New York Style cheesecake for years. She also makes a great gluten-free Pumpkin cheesecake.

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    Guest elizabeth gleason

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    Goodness, we just spent close to $100 today at the Glutteny Bakery in Pittsburgh because I can't bake gluten free. It is hard. I've spent about 25% of my last three years at UPMC inpatient hospital because of cross contamination or stupidity. I now have a seizure disorder from hitting my head from passing out after not eating or drinking for days from a gluten exposure... please just tell me what to do to navigate your site better. Elizabeth

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    This recipe is loved by none gluten eaters and gluten eaters. The egg part of one egg at a time is extremely important as then it turns to cream egg cake if not done correctly.. but by fair the best one.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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