Because cheesecake is usually made with a graham cracker crust, most are not gluten free. Some recipes also use a bit of flour in the cheesecake itself. If you need a gluten free cheesecake, this is the recipe for you!
Toss the graham cracker crumbs, sugar, salt, and melted butter in a bowl.
Press the mixture into a springform pan. Parbake at 350°F for 7-9 minutes.
Beat cream cheese, sugar, and flour, then blend in vanilla, lemon juice, and salt. Finally, add the eggs on low speed and mix in the Greek yogurt.
Bake in a water bath at 325°F for 1 hour and 30 minutes to 1 hour and 45 minutes, until golden.
Cool in the pan for 1 hour. Remove from the springform pan and refrigerate overnight.
Serve your cheesecake plain, or add your favorite toppings, like cherry pie filling, chocolate sauce, or whipped cream.
Cut the cooled cheesecake into slices and enjoy.
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