Grease and line a 9-inch springform pan with parchment paper. Wrap the outside of the pan with parchment paper to ensure the bottom and sides are all tightly covered. Set aside.
In a large bowl, beat the cream cheese (on high) for 30 seconds.
Add the sugar and vanilla and beat until blended well.
Add in the sour cream and beat until smooth.
Add eggs into the cream cheese mixture one at a time beating well (on low) after the addition of each egg. Use a spatula to scrape down the sides of bowl. Do not overmix – beat just until combined.
Pour the batter into the prepared pan and gently pat down the bottom a couple of times to remove any air bubbles.
Add the pan to a larger pan filled halfway up with water and bake for 75-90 minutes. The cheesecake is done when the outside edges are set but the middle 2-inch to 3-inch of the gluten-free cheesecake is still slightly wobbly.
Let cool at room temperature for 30 minutes, then set in the fridge to cool for at least 4 hours.
Slice and serve chilled.
Notes
Be sure to use quality ingredients. For a rich and creamy cheesecake don’t substitute full-fat cream cheese for low-fat cream cheese.
Bring all refrigerated ingredients to room temperature before starting to make the cheesecake. Room-temperature ingredients combine together more smoothly. If you try to beat cold cream cheese, you’ll end up with large chunks of cream cheese in your cheesecake batter.
Don’t over-mix the batter. Too much air in the batter can lead to cracks in the gluten-free cheesecake.
Do not open the oven while the cheesecake is baking. This will cause rapid temperature loss, which can cause the cheesecake to crack.
Do not overbake the cheesecake. Your crustless cheesecake is done baking once the edges look set and the middle 2-inch to 3-inch of your cheesecake is still slightly wobbly. The middle will continue to firm up after it’s removed from the oven. Overbaking a crustless cheesecake will cause cracks.
Let the crustless cheesecake cool completely to room temperature before placing it in the refrigerator.
Let your cheesecake chill in the refrigerator for at least 4 hours (or overnight) so it has the proper time to set before you try to cut it into slices. You need to give the crustless cheesecake the proper time to firm up and set up before slicing.
To store: Store crustless cheesecake in an air-tight container in the refrigerator for up to 5 days.
To freeze: Freeze individual slices of cheesecake wrapped in plastic wrap and aluminum foil in an air-tight plastic freezer bag for up to 2 months.