Nana's Summer Strawberry (Gluten Free) Cheesecake Recipe
Learn how to make this simple but delicious classic cheesecake recipe perfect for the summer season, straight from Nana's kitchen to yours!
Equipment
- Stand Mixer
- Aluminum Foil
- 9-inch Springform Pan
- 12- inch Cake Pan
Ingredients
For the Crust:
- 1 cup of finely ground almond flour
- ⅔ cup of gluten free flour I use King Arthur's blend but you can use any gluten free flour your prefer
- ⅔ cup of powdered sugar
- 1 stick of butter I use salted sweet cream, but salted or unsalted will work, choose your preference– this is for you after all
For the Filling:
- 2 ½ lbs of cream cheese 5 packages
- 1 ½ cups of sugar
- 5 whole extra large eggs at room temperature
- 2 whole egg yolks at room temperature
- ¼ a cup of sour cream
- 1 tablespoon of grated orange zest you can use lemon or lime as well if you prefer
- 1 ½ tablespoons of vanilla extract
For the Strawberry Topping
- 1/2 cup sugar
- 1/2 cup water
- 1 tbsp. corn starch
- 1/2 cup strawberries
Instructions
Step 1: Make the Crust
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium sized bowl, whisk together the almond flour, gluten-free flour, and powdered sugar. You may need to use a fork to break apart clumps so you have a fine consistency.1 cup of finely ground almond flour, ⅔ cup of powdered sugar, ⅔ cup of gluten free flour
- Incorporate Butter: Melt the butter (remember this is one full stick) and simply mix the dough together. As you slowly work the butter in, either with a fork or your hands, the dough will form a ball of almost Play-Doh® consistency.1 stick of butter
- Press into the Pan: Transfer the dough to your 9-inch springform pan with a removable bottom. Evenly press it into the bottom and sides of the pan. Tip: Unlike with a tart this crust doesn't need to be perfect. You can press the edges first instead to ensure that you have roughly an inch and a half of crust around the pans sides. Then using the fork, you are going to dock the dough. Prick holes across the bottom of the dough. This allows steam to escape while baking so the dough doesn't puff up– ensuring a more even and level shell.
- Bake: Bake in oven on center rack at 350℉ for 10-12 minutes (because the cheesecake will be in the oven for quite a while you don’t need to bake the shell for quite as long), or until lightly golden. Remove from the oven and let it cool while preparing the filling. Tip: Each oven is different, the first time you bake I would recommend keeping an eye on your tart.
Step 2: Make the Filling
- Preheat the Oven: Raise the oven temperature to 450°F.
- Make the Filling: In the bowl of an electric mixer fitted with the paddle attachment, add your cream cheese and sugar. Mix on medium-high speed for about 5 minutes, until the mixture is light and fluffy.2 ½ lbs of cream cheese, 1 ½ cups of sugar
- Add the Eggs: Reduce the mixer speed to medium. Add the eggs two at a time, mixing well after each addition. Scrape down the sides of the bowl and the paddle attachment after each addition, making sure to scrape the bottom of the bowl as well. Fold mixture to fully incorporate eggs.5 whole extra large eggs, 2 whole egg yolks
- Add the Remaining Ingredients: With the mixer on low speed, add in sour cream, grated orange zest and vanilla extract. Mix until fully combined.¼ a cup of sour cream, 1 tablespoon of grated orange zest, 1 ½ tablespoons of vanilla extract
- Pour the Filling: Pour the filling into the cooled crust (in the springform pan).
Step 3: Bake the Cheesecake
- Water Bath: Before placing your cheesecake in the oven, set your springform pan gently on a large sheet of aluminum foil. Carefully wrap the foil around the sides of the pan to prevent water from leaking in (see photo above). Then, place the foil-wrapped springform pan into a larger cake pan (the one we used is a 12 inch cake pan). Fill the pan with water until it reaches about 1½ inches up the sides of the springform pan.
- Initial Bake: Transfer the cheesecake, water bath and all, into the oven on the middle rack. Bake at 450°F for 15 minutes.
- Reduce Heat and Continue Baking: Lower the oven temperature to 225°F. Continue baking for 1 hour and 15 minutes.
- Cool the Cheesecake Slowly. Turn the oven off. Open the oven door all the way. Leave the cake inside the oven for 30 minutes (The center will still look slightly soft—this is normal).
- Cool at Room Temperature: Remove the cheesecake from the oven. Let it sit at room temperature for 2 to 3 hours, until completely cooled.
- Refrigerate Overnight: Once cooled, wrap the pan with plastic wrap or foil. Refrigerate the cheesecake overnight.
Step 4: Add the Topping
- Crush the Strawberries: Use a blender, food processor, or even a good old-fashioned potato masher to crush the strawberries until smooth.
- Simmer: In a small saucepan over medium heat, combine the crushed strawberries and ½ cup of water. Let it simmer for about 2 minutes.
- Strain the Mixture: Remove the saucepan from heat and press the strawberry mixture through a fine mesh sieve into a bowl or measuring cup. You should end up with about 1 cup of strawberry juice.
- Thicken the Sauce: Return the juice to the same saucepan. Add the sugar and cornstarch, then stir well to combine. Cook over medium heat, stirring constantly, until the mixture thickens to a smooth, glossy sauce.
Step 5: Serve & Enjoy!
- Serve the Cheesecake: Carefully run a hot knife around the edge of the cake to loosen it. Remove the sides of the springform pan. Leave the cake on the bottom of the springform pan for serving.