Gluten-free cheesecake

    5 hours 30 min

    This is an incredibly rich, yet light cheesecake that doesn't have a biscuit base. Butter is beaten with cream cheese, sugar, eggs, cream, cornflour and vanilla, then baked to perfection. Enjoy with fresh berries, if desired.

    116 people made this

    Serves: 12 

    • 225g unsalted butter, room temperature
    • 900g cream cheese, softened
    • 300g caster sugar
    • 5 eggs, room temperature
    • 475ml double cream
    • 1 1/2 tablespoons cornflour
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr  ›  Extra time:4hr chilling  ›  Ready in:5hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm springform tin.
    2. Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the double cream, cornflour and vanilla.
    3. Wrap the bottom of the springform tin with foil. Line a roasting tin with a damp tea towel. Place cheesecake tin on towel, inside roasting tin and place roasting tin on oven rack.
    4. Fill roasting tin with boiling water to reach halfway up the sides of the cheesecake tin. Bake for 60 minutes or until centre of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from tin.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews in English (92)


    This is a great cheesecake, if it comes out runny you did not cook it enouph, what I do is cook for one hour at 350, or until the center of the cake is at 165 deg f. then let it sit in the oven for another hour to cool slowly, then put in the fridge for at least 6 hours to cool all the way before you even take the pan off or try to cut it. if the center is warm at all it will apear under done and be runny. Also your ingrediants MUST be room temp. that is very important. and if you lay a piece of tin foil loosly on the top of the pan it will avoid over cooking the top of the cake.  -  27 May 2008  (Review from Allrecipes US | Canada)


    Thank you for this recipe! I lost a recipe I had that was very similar to this one. Now I will use yours in the future. I HATE cheesecake recipes that start out with Graham Cracker Crumbs, or Cookie Crumbs. That isn't cheesecake! HELLO... Cake doesn't have a crust. Pie has a crust. So again, thank you for this recipe. It was at the end of a long list of cheesepie recipes.  -  02 May 2003  (Review from Allrecipes US | Canada)


    Excellant! Made it twice, at first with no changes, good taste but too fluffy. The second time I cooked it until done, about 40 minutes longer than called for, and at 325. That time it also tasted great and had the dense, heavy texture I love. Very easy to adjust the cooking time/temp for the texture you want, if you are even slightly experienced with cheesecakes. The taste is wonderful, not too sweet, and pairs well with many toppings. One thing though, if you want the "fluffy" texture, don't top it until right before serving, or it will fall!  -  22 Oct 2007  (Review from Allrecipes US | Canada)