Baked Gluten Free Cheesecake

Start by preheating your oven to 325 degrees F (165 degrees C).

Combine graham cracker crumbs with the melted butter and sugar in a bowl. Stir until the crumbs are coated well. Press the mixture into the bottom of a 9-inch springform pan. Heat it in the oven for about 10 minutes and then remove it to cool.

In another bowl, beat the softened cream cheese until it becomes smooth. Slowly add sugar while beating to ensure it's mixed in well. This will prevent lumping and give a smoother texture.

Introduce one egg at a time into the cream cheese mixture, ensuring each egg is properly incorporated before adding the next. This slow addition helps in achieving a perfect creamy consistency in the final product.

Stir in the sour cream, followed by the vanilla extract. Make sure both are well blended before pouring it into the cooled crust.

Bake in the preheated oven for an hour. Do not open the oven during this time; remember the key is to prevent cracking. After an hour, turn off the oven and let the cheesecake sit for another hour inside it.

Remove and let it cool to room temperature. After this, refrigerate for at least 3 hours before serving. A tip here is that overnight refrigeration enhances the flavors and makes a huge difference.