Gluten Free Cheesecake

Preheat the oven to 325℉. Spray a 9-inch spring form pan with baking spray. Line the bottom with a 9-inch parchment paper circle and spray again.

Using a food processor, blend the gluten free graham crackers into a fine crumb. Add in the brown sugar, cinnamon, and melted butter and mix until it resembles wet sand.

Pour the crumbs into the pan. Use your hands to form the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.

Bake for 12 minutes. Start the cheesecake batter once the crust is done baking, so it can cool slightly.

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Halfway through scrape the bowl using a rubber spatula.

Add in the heavy cream, sour cream, and vanilla and mix on medium until combined. Scrape the bowl to make sure no cream cheese lumps remain.

Add in the eggs/egg yolk one at a time on low speed until just combined. Pour the batter into the pan.

Prepare the water bath: Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water. 

1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.

2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.

Bake for 70-80 minutes. The edges will be set, but the middle will have a slight jiggle.

Turn off the oven, crack open the door, and let the cheesecake cool for 30 minutes. Then, transfer to a cooling rack to cool completely. Keep the cheesecake in the pan until after it chills overnight.

Wrap in foil and chill for 6 hours or overnight.

Take off the pan and remove the parchment paper. Then, top with your desired topping. I used fresh berries.