Best Gluten-Free Cheesecake

Instructions

CRUST:

1. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
2. Preheat oven to 350°F (175°C), with rack in lower portion of oven.
3. Press the graham cracker crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan.
4. Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. Wait until the crust has cooled to wrap the pan in foil. Wrap pan in heavy duty foil so that no water leaks into it while cooking.
5. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
6. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.
7. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.

FILLING:

1. Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.
2. Add the vanilla, salt then eggs, and sour cream. Beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.
3. Add the heavy cream, beat until incorporated. Scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
4. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. I used a kettle for this.
5. Heat the oven to 325°F (160°C).
6. Pour the cream cheese filling into the springform pan, over the graham cracker. Smooth the top with a rubber spatula.
7. Place the roasting pan with the springform pan in it, in the oven.
8. Carefully pour the hot water into the roasting pan (careful not to burn yourself), to create a water bath for the cheesecake, pouring until the water reaches about halfway up the side of the springform pan, about 1¼ inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
9. Bake at 325°F (160°C) for 1½ hours.
10. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
11. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

TOPPING:

1. Prepare the sour cream topping: Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
2. Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.
3. Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.
4. Spread the top with the sour cream mixture, and arrange the strawberries. Serve plain or drizzle individual slices with chocolate sauce.