1-Getting started: with this gluten dairy free cheesecake is simple and fun, even if you’re new to baking. Begin by preheating your oven to 350°F and preparing your springform pan. This recipe takes about 30 minutes to prep, 50 minutes to cook, and additional time for cooling and chilling, totaling around 13 hours and 20 minutes, so plan ahead for the best results.

2-For the crust, pulse about 1 ½ cups of gluten and dairy-free graham cracker crumbs in a food processor until crumbly. Mix in ¼ cup granulated sugar and 5 tablespoons melted vegan butter until it resembles wet sand, then press it into the springform pan and bake at 350°F for 8 minutes. Let it cool while you make the filling to ensure everything sets up nicely.

3-Now for the filling: Beat 1 ¼ sticks of vegan butter, 16 ounces of dairy-free cream cheese, and 1 cup granulated sugar on medium speed for 2 minutes. Add 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and 16 ounces dairy-free sour cream, mixing until combined. Then, add the 5 eggs one at a time on medium-low speed to avoid overmixing, which helps prevent cracks.

4-Pour the filling into the cooled crust-lined pan and place it in a water bath by setting the springform pan inside a larger roasting pan with warm water halfway up the sides. Bake for 50 minutes at 350°F, then turn off the oven, crack the door, and let it cool inside for 1 hour. After that, leave it at room temperature for 2 to 4 hours before refrigerating overnight.