Do you need to feed a crowd where the typical size cheesecake just isn’t enough? This gluten free cheesecake is made in a 13 x 9-inch dish and cuts up into bars quite nicely. Rather than having to make homemade gluten free graham crackers, you make and pre-bake the crust all in one step. Use strawberry jam or make homemade agave jam (recipe linked below). Either way, it’s a special treat, even gluten-eaters enjoy.
Line the bottom and sides of a 13 x 9-inch dish with parchment paper. Cut the corners so they lie flat and leave a good overhang on edges for easy removal.
Make the graham cracker crust according to instructions in the link above using the prepared dish.
In the large bowl of your mixer, whip the cream cheese and butter until smooth.
Add the sugar, flour, vanilla, and lemon juice, and beat on medium speed until fluffy, about 5 minutes.
Add sour cream and beat on medium speed until thoroughly combined..
Add eggs, one at a time, beat after each addition on medium speed.
Pour over cooled crust and distribute evenly.
If using thick jam, warm it just a tad, long enough to make it thin enough to distribute in the cheesecake. You may microwave it or heat it in a saucepan. Then drizzle over the top of the batter. Using a butter knife, swirl it into the top of the batter.
Bake for 40 minutes or until the center giggles just a tad when the dish is shaken. Turn off the oven and leave it to rest for 40 minutes.
Remove from oven, transfer to a wire rack to cool completely.
Refrigerate for at least 4 hours or overnight.
To serve, use overhung parchment paper to transfer to a platter, or cut and serve driectly from the dish.