Gluten-free New York cheesecake

New York cheesecake is known for its creamy, satiny texture. It's rich, dense and tall with a flat top – and this one is gluten-free for everyone to enjoy.

  • 1 hr cooking
  • Serves 12
  • Print
These and other delicious gluten-free recipes are available in our book Gluten Free Baking.


Gluten-free New York cheesecake
  • 155 grams (5oz) packet gluten-free ginger nut biscuits
  • 50 grams (1½oz) butter, melted
  • 4 eggs
  • ¾ cup (165g) caster (superfine) sugar
  • 500 grams (1lb) cream cheese, softened
  • 1 teaspoon vanilla bean paste
  • 500 grams (1lb) raspberries


Gluten-free New York cheesecake
  • 1
    Process biscuits to fine crumbs; add butter, process until combined. Spoon mixture evenly over base of a greased 20cm (8in) round springform pan; press firmly with a straight-sided glass or bottle. Place pan on an oven tray; refrigerate until required.
  • 2
    Preheat oven to 160°C/325°F.
  • 3
    Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Beat cream cheese and vanilla in a medium bowl with an electric mixer until smooth. Add egg mixture to cream cheese mixture; beat until combined. Pour over base in pan.
  • 4
    Bake cheesecake for 40 minutes or until still slightly wobbly in the centre. Turn off oven; cool in oven with the door ajar. Refrigerate for 3 hours or overnight.
  • 5
    Serve cheesecake topped with fresh raspberries.


You can serve the cheesecake unadorned if you like. Or use it as a vehicle for whatever fruit is in season. Try a mix of figs and blueberries in late summer or a mixture of red berries and cherries.You could swap raspberries for blueberries, if you like. Cheesecake will keep refrigerated for up to 2 days.

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