Gluten Cafe⌕

Baking

Gluten-Free Berry Cheesecake

By Gluten Cafe Kitchen · 24 July 2026

Slice of cheesecake with a glossy red berry topping

This gently baked cheesecake is rich without feeling heavy. The berry topping brings enough sharpness to balance the creamy filling.

Ingredients

  • 220 g gluten-free digestive biscuits
  • 90 g unsalted butter, melted
  • 600 g full-fat cream cheese, at room temperature
  • 150 g caster sugar
  • 3 large eggs
  • 150 ml soured cream
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 lemon
  • 250 g mixed berries
  • 2 tablespoons sugar

Method

Heat the oven to 170°C/150°C fan. Line the base of a 20 cm springform tin. Crush the biscuits, mix with butter, and press firmly into the tin. Bake for 10 minutes.

Beat the cream cheese and sugar just until smooth. Mix in the eggs one at a time, followed by the soured cream, vanilla, and lemon zest. Pour over the base.

Bake for 45 to 55 minutes, until the edge is set and the centre still wobbles. Turn off the oven, open the door slightly, and cool for one hour before chilling.

Simmer the berries and sugar for five minutes. Cool, then spoon over the cheesecake. Verify that the biscuits and other packaged ingredients are labelled gluten-free when required.