A perfect cheesecake requires three things: a water bath for even gentle heat, cream cheese at exactly room temperature, and minimal mixing after the eggs are added. Our gluten-free version uses a crust made from crushed GF graham-style crackers mixed with melted butter and a tablespoon of sugar. The filling is classic: cream cheese, sugar, eggs, sour cream, and vanilla. The secret to no cracks is baking at 325°F in a water bath, then turning off the oven and letting it cool slowly with the door cracked for one hour. This slow cooling prevents the thermal shock that causes cracking.
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