Citrus Burst Berry Cheesecake (GF)
Cheesecake feels intimidating until you realize it’s mostly patience. This gluten-free version sits on a simple GF cookie or almond-flour crust, with lemon and orange zest in the filling for a sunny lift.
Bake in a water bath if you want zero cracks, or embrace a rustic top and hide it with berries. Chill overnight for the best texture.
A showstopper for birthdays and holidays.
Creamy gluten-free cheesecake with a bright citrus twist and juicy berry topping — a celebration dessert that slices cleanly and tastes bakery-level.
Citrus Burst Berry Cheesecake (GF)
Creamy gluten-free cheesecake with a bright citrus twist and juicy berry topping — a celebration dessert that slices cleanly and tastes bakery-level.
Servings: 12 slices
Ingredients
Crust
- 1 1/2 cups gluten-free cookie crumbs or almond flour
- 1/4 cup melted butter
- 2 tbsp sugar
Filling
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp orange zest
- 1/4 cup sour cream
Topping
- 2 cups mixed berries
- 2 tbsp honey or sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 325°F (165°C). Mix crumbs, butter, and sugar; press into a 9-inch springform pan. Bake 8 minutes; cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, zests, and sour cream.
- Pour over crust. Bake 55–65 minutes until edges are set and center still jiggles slightly.
- Cool gradually in the oven with door cracked 30 minutes, then chill at least 4 hours or overnight.
- Toss berries with honey and lemon; spoon over cheesecake before serving.
Notes
Room-temperature cream cheese prevents lumps.
Run a knife around the pan before releasing the springform.
Run a knife around the pan before releasing the springform.
