Here's a great recipe for Gluten free cheesecake. be sure all ingredients are gluten free like the cornstarch and cream cheese. I'm not sure if all brands are so check.
Cheese Cake Recipe
3 - 8 oz. packages of cream cheese softened (24 oz.)
1 1/2 Cups sugar
3 tblsp. cornstarch
1 tsp. lemon juice
1 pint sour cream
1/2 pt. heavy cream, unbeaten
1 tsp. vanila
Blend cream cheese and sugar. Add eggs one at a time.
Blend in cornstarch, vanila, lemon jiuce, sour cream.
Lastly add heavy cream (unbeaten).
Bake 1 hour 15 minutes in a 350 degree oven. When done baking, shut
off oven and let cake set in closed oven for at least a few hours (I let it set overnight if I have time).
Best when refrigerated overnight so it can be made ahead of time. I leave it in foil pan until I need it.
It is easier to store or carry somewhere.
Tin foil pans sold in markets and dollar stores or Walmart may be used. At least 3 inches deep
and 9 inches wide. Spray foil pan with cooking spray. When cake is cooled, it should slip out of pan
when tipped upside down on a plate. You can use foil pans over and over.
Baking Instructions. I put a roasting pan in the oven filled with a few inches of water. I then set cake in foil pan in water to bake. Water should come up to at least halfway on foil pan.