The Creamiest Gluten-Free New York Cheesecake Ever

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix the gluten-free graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until it looks like wet sand.
3. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then let it cool while you prepare the filling.

Step 2: Prepare the Filling

1. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth—about 2 minutes.
2. Add the sour cream, vanilla extract, and lemon zest. Mix until combined.
3. Add the eggs one at a time, beating on low speed after each addition. Don’t overmix; you want a silky texture.

Step 3: Bake It

1. Pour the filling over the cooled crust and smooth the top with a spatula.
2. Wrap the outside of the pan with aluminum foil to prevent water from seeping in, and place the pan in a larger roasting dish. Pour hot water into the roasting dish to come halfway up the sides of the springform pan.
3. Bake for 1 hour and 10 minutes, or until the edges are set but the center is slightly jiggly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours (overnight is even better!).

Step 4: Add the Topping

1. If using, mix sour cream, powdered sugar, and vanilla. Spread it gently over the cheesecake before serving.