Gluten Free Lemon Cheesecake

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Gluten Free Lemon Cheesecake, words that make me think of birthdays and happy times. This delicious recipe has been a family favorite for 40 years. The recipe originally appeared in Bon Appetite in the 80s, over the years my mom adapted it and made it her own.  It is now a staple for birthdays, Mother’s Day, and any time we have some extra lemons, or any time we are craving that tangy sweetness of this gluten free lemon cheesecake.

Do not let all the steps deter you, yes there are a lot, but it is not a hard cheesecake to make. There is more time between each step that is takes more time then making the gluten free lemon cheesecake itself.


  • 2 cups (16 oz) graham cracker crumbs
  • 6 Tbsp melted butter
  • 2 Tbsp organic sugar

Preheat oven to 350 degrees. Combine all 3 ingredients thoroughly. Press crust evenly unto bottom and sides of springform pan. Bake 5-7 min. then cool.


  • 3 8 oz packages of cream cheese
  • 3/4 cup ( XXX oz) organic sugar
  • 3 local eggs
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 2 tsp vanilla

Beat cream cheese until soft. Add sugar, blending thoroughly. Add1 egg at a time, beating well after each addition, very important step! Mix in lemon juice, zest, and vanilla. Blend well, but do not over beat. Pour into springform pan. Bake for 35 min.

Cream Layer

While cake is baking, blend sour cream, sugar, and vanilla. When cake is done, remove from oven. Gently spread sour cream mixture over top. Return to oven and bake for 12 min. Remove.  Cool on rack for 30 min.


  • 1/2 cup ( XXX oz) organic sugar
  • 1.5 Tbsp cornstarch
  • 1/4 tsp salt
  • 3/4 cup water
  • 1/3 cup fresh lemon juice
  • 1 egg yoke, from a fresh local egg
  • 1 Tbsp butter
  •  1Tbsp lemon zest

In a heavy sauce pan mix sugar, cornstarch, and salt.  Combine water, lemon juice, egg yoke, and add to sugar mixture.  Cook over low heat, stirring constantly until the mixture comes to a slow boil and is thickened.

Add butter and lemon zest, Allow to cool slightly but not too cool.Pour the glaze onto a spoon held over the cheesecake and allow it to flow onto the cake from the spoon, this avoids any indentation in the cake.

Chill for several hours or overnight before removing sides of pan.  Garnish with curled lemon stripe, strawberry, or sugar coated mint leaves.


It does take about 3 hours between all the steps/preparation, but it is not hard. And it is Oh So worth the time.

*I like to use the sugar cookie mix dough as a crust for the gluten free lemon cheesecake.  I mix per the instruction on the back of the package, press into a springform pan. Poke holes throughout with a fork. Then bake it for 9-11 min.