Ingredients:

  • 1.5 cups (200g) Gluten-free graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.25 cup (50g) Granulated sugar
  • 0.25 tsp Salt
  • 32 oz (900g) Full-fat cream cheese, brick-style, room temperature
  • 1 cup (200g) Granulated sugar
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tbsp Pure vanilla extract
  • 1 tsp Fresh lemon juice
  • 4 Large eggs, room temperature
  • 2 tbsp (15g) Cornstarch

Instructions:

  1. Mix 1.5 cups (200g) gluten-free crumbs, 6 tbsp (85g) melted butter, 0.25 cup (50g) sugar, and salt.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of a 9 inch springform pan.
  3. Bake at 350°F (180°C) for 10 minutes until fragrant and slightly darkened.
  4. Beat 32 oz (900g) cream cheese and 1 cup (200g) sugar on medium speed until completely smooth and glossy.
  5. Add 1 cup (240g) sour cream, 1 tbsp vanilla, and 1 tsp lemon juice. Mix just until combined.
  6. Sift in 2 tbsp (15g) cornstarch and mix on low.
  7. Add 4 large eggs, one at a time, mixing on the lowest speed until the yellow streaks just disappear.
  8. Pour filling over the cooled crust. Bake at 325°F (165°C) for 60-70 minutes until the edges are set but the center wobbles like Jello.
  9. Turn off the heat, crack the door slightly, and let it sit for 1 hour.
  10. Chill in the fridge for at least 8 hours. Wait until the surface is cold and firm before slicing.