Gluten-free cinnamon cheesecake

Serves 8
60 minutes


Gluten-free biscuit base

  • 80g of caster sugar
  • 60g of unsalted butter, softened, plus extra for greasing
  • 95g of rice flour
  • 1/2 tsp cream of tartar
  • 1/2 tsp gluten-free baking powder
  • 1 pinch of salt
  • 1/2 tsp ground cinnamon

Cinnamon sugar

  • 1/2 tbsp of caster sugar
  • 1/2 tsp ground cinnamon


  • 725g of full-fat cream cheese, room temperature
  • 200g of caster sugar
  • 1 pinch of salt
  • 25g of cornflour
  • 2 vanilla pods, seeds only
  • 1 tsp ground cinnamon
  • 1/2 lemon, zested and 2 tsp. of juice
  • 3 medium free-range eggs
  • 1 egg yolk
  • 160ml of soured cream


Preheat the oven to 200°C/gas mark 6 and grease a 20cm (8 inch) springform cake tin
To make the biscuit base, cream the butter and sugar together until pale and fluffy. Gradually whisk in the egg and sift over the rice flour, cream of tartar, baking powder, cinnamon and salt
Using a large spoon, mix all the ingredients together until it starts to form a dough. Wrap the dough in cling film and place in the fridge to chill for 30 minutes or until firm
Roll out the dough into roughly a 20cm (8 inch) round. Place it on the buttered base of the tin and trim the edges with a knife before sliding the base into the cake tin
Mix the caster sugar and cinnamon together and liberally coat the top of the biscuit base with it. Bake for 10–12 minutes, then leave to cool on a wire rack
Once cool, paint the inside of the tin liberally with melted butter and place the tin on a baking tray
Increase the oven temperature to 220°C/gas mark 7
Beat the cream cheese until creamy before gradually adding the sugar, cornflour and salt. Add the vanilla, cinnamon, lemon zest and juice, before whisking in the eggs and yolk, one at a time. Whisk in the soured cream and pour the mixture over the biscuit base. Bake for 10 minutes
Reduce the oven temperature to 110°C/gas mark 1/2
Bake for a further 25 minutes. If you gently shake the tin, there should be a slight wobble in the middle. Turn off the oven and leave the cheesecake to cool in the oven for 2 hours with the oven door slightly ajar
Cover loosely with foil (without touching the top) and pop it in the fridge to set for 8 hours or overnight
Gently release the cheesecake from the tin (you may need to run a long sharp knife round the edges first), before prising the tin base off the cheesecake with a palette knife, while sliding it onto a serving plate