1-Getting started: Getting started with this gluten dairy free cheesecake is easier than you think, and the results are worth it. First, preheat your oven to 350°F (175°C) and adjust the rack to the lower half for even baking. This step helps the cheesecake cook just right without over-browning the top.

2-Prepare the crust: Next, prepare the crust by pulsing the gluten and dairy-free graham crackers in a food processor until they turn into fine crumbs. Add the ¼ cup granulated sugar and 5 tablespoons of melted vegan butter, then pulse again until the mixture looks like wet sand. Press this evenly into the bottom and a bit up the sides of a springform pan, and pre-bake it for 8 minutes to set it firm.

3-Wrap the pan and prepare the filling: Wrap the outside of the pan with several layers of aluminum foil to keep water out during baking. For the filling, beat the 1 ¼ sticks (10 tablespoons) of vegan butter, 16 ounces of dairy-free cream cheese, and 1 cup granulated sugar on medium speed for about 2 minutes until smooth. Then, add 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and 16 ounces dairy-free sour cream, and beat for 30 seconds to 1 minute until everything combines well.

4-Add eggs and assemble: Add the 5 eggs one at a time on medium-low speed, mixing just until each is incorporated to avoid overmixing, which can cause cracks. Pour this filling over the pre-baked crust in the pan. Place the springform pan inside a large roasting pan and pour warm water into the roasting pan until it reaches halfway up the sides of the cheesecake pan for a gentle bake.

5-Bake and cool: Bake for 50 minutes, then turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. After that, remove it and cool at room temperature for 2-4 hours before refrigerating overnight. When you’re ready to serve, slice with a clean knife and rinse it between cuts for neat pieces. Top with options like fruit compote, caramel, or chocolate drizzle if you like.