{"id":2079450,"date":"2024-11-13T20:31:57","date_gmt":"2025-03-02T05:54:13","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2079450"},"modified":"2025-03-17T09:25:47","modified_gmt":"2025-03-17T14:25:47","slug":"gluten-free-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/gluten-free-cheesecake\/","title":{"rendered":"Gluten-Free Cheesecake"},"content":{"rendered":"<p>Good news for everyone who avoids wheat: If you can find a box of gluten-free graham crackers, you can make an easy, speedy gluten-free cheesecake crust. From there, the world is your oyster. Since most cream cheese is naturally gluten-free, you can make basically any <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-cheesecake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-cheesecake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cheesecake recipe<\/a>. But may we suggest trying the classic first?<\/p>\n<p>Our classic gluten-free cheesecake recipe features an ultra-creamy, smooth and rich filling contrasted with a sweet, crunchy graham crust. Syrupy sweet cherries make a decadent topping if you like, but this cheesecake is tasty enough to eat plain.<\/p>\n<h2>Gluten-Free Cheesecake Ingredients<\/h2>\n<h3>Crust:<\/h3>\n<ul>\n<li><strong>Gluten-free graham crackers:<\/strong> Most major grocery stores carry gluten-free graham crackers. To turn them into crumbs, use a food processor or pop them into a large zip-top bag and crush them with a rolling pin.<\/li>\n<li><strong>Butter:<\/strong> Melted butter binds together the cracker crumbs, forming a sturdy yet tender crust. Use a good <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butter brand<\/a> for the best flavor.<\/li>\n<li><strong>Sugar:<\/strong> A little granulated sugar adds sweetness and stability to the crust.<\/li>\n<\/ul>\n<h3>Filling:<\/h3>\n<ul>\n<li><strong>Cream cheese:<\/strong> You&#8217;ll need a lot of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/what-is-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cream cheese<\/a> for cheesecake! Most brands are naturally gluten-free. You can use low-fat cream cheese for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/light-cheesecake\/\" data-name=\"www.tasteofhome.com\/recipes\/light-cheesecake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">light cheesecake<\/a>, but the flavor won&#8217;t be as rich.<\/li>\n<li><strong>Sugar:<\/strong> All that bright, tangy cream cheese needs balance. Sweeten it up with plain white granulated sugar, which easily dissolves into the thick filling.<\/li>\n<li><strong>Sour cream:<\/strong> A dollop of sour cream loosens the dense cream cheese, making for a lighter, silkier texture while also imparting a mild tang.<\/li>\n<li><strong>Seasonings:<\/strong> While <a href=\"https:\/\/www.tasteofhome.com\/collection\/mom-favorite-cheesecake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/mom-favorite-cheesecake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cheesecake recipes<\/a> come in all kinds of flavors, this one keeps it simple with a dash of vanilla and a pinch of salt.<\/li>\n<li><strong>Eggs:<\/strong> Eggs enrich the cheesecake filling and lighten the density of all the dairy. For the best baking, always bring <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">eggs to room temperature<\/a> before adding them to the batter.<\/li>\n<li><strong>Cherry pie filling:<\/strong> One of our favorite toppings for gluten-free desserts like cheesecake? Cherries! Perfectly sweet and syrupy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-cherry-pie-filling\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-cherry-pie-filling\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cherry pie filling<\/a> is a quick way to add fruit.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122385 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"A round, black baking pan sits on a white and black checkered cloth, placed on a textured gray surface. The pan has a textured bottom and appears empty, ready for use.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil, about 18 inches square. Wrap the foil securely around the bottom and sides of the pan.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> We always layer our springform pans with foil, even those that claim to be leak-proof.<\/p>\n<h3>Step 2: Make the crumb crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122386 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Gluten Free Cheesecake Tohd24 278696 Jonathanmelendez 02\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, combine the graham cracker crumbs, melted butter and sugar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122387\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"Gluten Free Cheesecake Tohd24 278696 Jonathanmelendez 03\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Press the crumb mixture into the bottom of the prepared pan and about 1 inch up the sides.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> The crumb mixture should be a bit moist and loose, like wet sand. Use the heel of your hand or the bottom of a measuring cup to press the crumbs up the sides.<\/p>\n<h3>Step 3: Beat the cream cheese<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122388 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"A bowl filled with creamy batter and a spatula sits on a checkered cloth. Nearby, there's a round pan with crushed biscuits and a small measuring cup.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a separate large bowl, beat the cream cheese on medium speed until smooth, four to five minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Using a hand mixer or stand mixer will give you the smoothest cheesecake filling.<\/p>\n<h3>Step 4: Add the sugar, sour cream and seasonings<\/h3>\n<p>Reduce the mixer speed to medium-low. Add the sugar and beat until fluffy. Beat in the sour cream, vanilla and salt until combined.<\/p>\n<h3>Step 5: Finish with the eggs<\/h3>\n<p>Add the eggs, one at a time, beating well after each addition until fully incorporated into the cream cheese mix, about five minutes in total.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Always add the eggs to the cheesecake filling last to prevent overbeating them. Mixing the eggs for too long will make them foamy and airy. The added air may expand and contract during baking, causing the filling to crack.<\/p>\n<h3>Step 6: Fill the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122389 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_05.jpg?fit=700%2C1024\" alt=\"Gluten Free Cheesecake Tohd24 278696 Jonathanmelendez 05\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Gently pour the filling over the crust.<\/p>\n<h3>Step 7: Set up the water bath<\/h3>\n<p>Place the springform pan in a larger baking pan and pour 1 inch of hot water into the larger pan.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Make sure the water is hot. Using cold water will throw off the baking time.<\/p>\n<h3>Step 8: Bake the cheesecake<\/h3>\n<p>Bake until the center of the cheesecake is <em>just<\/em> set, 65 to 70 minutes. Then, turn the oven off and open the oven door. Let the cheesecake sit inside for 30 minutes or until the center is completely set.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Letting the cheesecake finish cooking in a turned-off oven allows it to cool down very gradually. Rapid temperature changes can make cheesecake crack.<\/p>\n<h3>Step 9: Cool completely<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122390 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_06.jpg?fit=700%2C1024\" alt=\"A round cheesecake rests on a cooling rack with a light golden top. A white tea towel with black grid lines is draped near the rack. The background is a textured gray surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Remove the cheesecake from the oven and let it cool on a wire rack for up to one hour. Cover the cheesecake with storage wrap or foil. Refrigerate at least six hours or overnight.<\/p>\n<h3>Step 10: Add cherries<\/h3>\n<p>Top the cheesecake with cherry pie filling, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122392 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_07.jpg?fit=700%2C1024\" alt=\"Two slices of cheesecake topped with cherries sit on decorative plates with forks. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Gluten-Free Cheesecake Variations<\/h2>\n<ul>\n<li><strong>Change up the crust:<\/strong> You can turn many <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-name=\"www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ingredients into a crumb crust<\/a>. Think gluten-free pretzels, nuts or gluten-free gingersnaps for a gluten-free cheesecake crust.<\/li>\n<li><strong>Add sauce:<\/strong> Top this gluten-free cheesecake recipe with a swirl of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">caramel sauce<\/a>, chocolate sauce or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-blueberry-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-blueberry-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">blueberry sauce<\/a>.<\/li>\n<li><strong>Top with nuts:<\/strong> Scatter the cheesecake with lightly toasted pecans, walnuts or your favorite type of nut.<\/li>\n<li><strong>Gild the lily:<\/strong> Garnish the cheesecake with a sweet topping. Scatter fresh fruit, such as strawberries, blueberries, sliced kiwi or cherries across the top. Or, serve slices with <a href=\"https:\/\/www.tasteofhome.com\/collection\/delicious-and-delightful-jam-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/delicious-and-delightful-jam-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">jam<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-lemon-curd\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-lemon-curd\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon curd<\/a> or a mound of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">whipped cream<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Gluten-Free Cheesecake<\/h2>\n<p>Let gluten-free desserts like cheesecake cool at room temperature, then store the cheesecake in the refrigerator. To keep it moist and fresh, wrap it tightly in storage wrap and foil.<\/p>\n<h3>How long does gluten-free cheesecake last?<\/h3>\n<p>In the fridge, leftover gluten-free cheesecake will keep for three to four days. It tastes even better the second day.<\/p>\n<h3>Can you freeze gluten-free cheesecake?<\/h3>\n<p>Just like regular cheesecake, gluten-free <a href=\"https:\/\/www.tasteofhome.com\/article\/your-guide-to-freezing-cheesecake\/\" data-name=\"www.tasteofhome.com\/article\/your-guide-to-freezing-cheesecake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cheesecake freezes<\/a> well. You can freeze the entire cheesecake or freeze it in individual slices if you prefer. Chill the cake in the fridge, then wrap it tightly in at least two layers of storage wrap and foil. Store it on a lower shelf in the freezer. It will keep well for up to one month. Defrost the cheesecake in the refrigerator overnight before eating.<\/p>\n<h2>Gluten-Free Cheesecake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122393 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_08.jpg?fit=700%2C1024\" alt=\"Slices of cheesecake topped with cherry sauce on ornate white plates sit on a gray surface. A white and blue checkered cloth is underneath. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Do you need a water bath to bake gluten-free cheesecake?<\/h3>\n<p>One of our top <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheesecake-tips\/\" data-name=\"www.tasteofhome.com\/collection\/cheesecake-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tips for baking cheesecake<\/a> is to always bake it in a water bath! Cheesecake filling is super moist and rich, and the goal of baking cheesecake is only to set it\u2014not to dry it out. When exposed directly to the dry heat of the oven, the filling loses moisture quickly. Baking the pan inside of a larger pan with an inch of water insulates the filling from direct heat, ensuring a creamy cheesecake.<\/p>\n<h3>How do you prevent a cheesecake from cracking?<\/h3>\n<p>Several things can make your <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cheesecake crack<\/a> when baking. In general, splits happen when there&#8217;s not enough moisture in the cheesy filling. That can happen if you bake a cheesecake without a water bath or if you overbake it. Your cheesecake will be prone to cracks as well if you beat the eggs in the filling for too long.<\/p>\n<h3>How can you tell when a gluten-free cheesecake recipe is done baking?<\/h3>\n<p>Overbaking is one of the most common <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheesecake-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/cheesecake-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cheesecake mistakes<\/a>. The trick is to remove the cheesecake from the oven before the filling is set. If the filling is firm and domed all the way through, it will be dry and may crack. A gluten-free cheesecake is done baking when the edges are set and the middle still has a slight wobble (this is our tried and true <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-test\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-test\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cheesecake doneness test<\/a>!). As it sits on the counter, the filling will continue to firm up.<\/p>\n<h3>What can you serve with gluten-free cheesecake?<\/h3>\n<p>Because cheesecake tastes even better the day after it&#8217;s made, it&#8217;s the perfect make-ahead <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-overnight-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/easy-overnight-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">overnight dessert<\/a>. Prepare it before you host a big <a href=\"https:\/\/www.tasteofhome.com\/collection\/holiday-recipes-passed-down-for-generations\/\" data-name=\"www.tasteofhome.com\/collection\/holiday-recipes-passed-down-for-generations\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">holiday meal<\/a>, since it could be a fun counterpart to pumpkin pie at Thanksgiving or <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-christmas-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-christmas-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Christmas cookies<\/a> on a <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-christmas-desserts-for-a-crowd\/\" data-name=\"www.tasteofhome.com\/collection\/easy-christmas-desserts-for-a-crowd\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Christmas dessert<\/a> table. If you&#8217;re not hosting, it&#8217;s a great <a href=\"https:\/\/www.tasteofhome.com\/collection\/potluck-desserts-to-feed-a-crowd\/\" data-name=\"www.tasteofhome.com\/collection\/potluck-desserts-to-feed-a-crowd\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potluck dessert<\/a> since cheesecake travels well. Although it&#8217;s rich, cheesecake is so cool and creamy that it can make a delicious <a href=\"https:\/\/www.tasteofhome.com\/collection\/gorgeous-summer-desserts\" data-name=\"www.tasteofhome.com\/collection\/gorgeous-summer-desserts\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">summer dessert<\/a>, too, especially topped with ripe fruit from the farmers market.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Our foolproof gluten-free cheesecake recipe makes a classic cheesecake that&#8217;s rich, creamy and tangy\u2014no one will be able to tell that it&#8217;s gluten-free. <\/p>\n","protected":false},"author":7022,"featured_media":2120259,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304517,303971,304158,304523,304528,306910,305953,307144,304173,304423,306936,304288,305487,304430,307033,304515,304433,307104,303966,305003,304988,304408,304368,303887,306848,304268,304072,304455,324623,303995,304150,303883,307609],"categories-v2":[308623,308881,308500,310461,309438,308888,308893,309906,311660,310190,309455,308821,308988,308481,309934,259620,310796,308830,310079,308880,308833,310155,308495,308949,308935,308813,308745,308478,309603,259483,308669,308860,309177,308539,309434,308476,310587],"coauthors":[152278],"recommended_recipes":[],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Gluten-Free-Cheesecake_EXPS_TOHD24_278696_JonathanMelendez_11.jpg","long_pin_file":{"ID":2122498,"id":2122498,"title":"Gluten Free Cheesecake 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Use the heel of your hand or the bottom of a measuring cup to press the crumbs up the sides.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Beat the cream cheese","text":"In a separate large bowl, beat the cream cheese on medium speed until smooth, four to five minutes. Editor's Tip: Using a hand mixer or stand mixer will give you the smoothest cheesecake filling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Gluten-Free-Cheesecake_TOHD24_278696_JonathanMelendez_04.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the sugar, sour cream and seasonings","text":"Reduce the mixer speed to medium-low. Add the sugar and beat until fluffy. 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