Gluten Free Chocolate Cheesecake Recipe
This Gluten Free Chocolate Cheesecake features a rich cocoa-flavored cream cheese filling atop a crunchy gluten free Oreo crust, topped with a smooth chocolate ganache. Perfect for those craving a decadent dessert without gluten, this cheesecake boasts a creamy texture and intense chocolate flavor, ideal for any special occasion or indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Oreo Crust
- 24 gluten free Oreo cookies
- ¼ cup unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp gluten free flour
- ½ cup cocoa powder
- 4 eggs
- 1 tsp vanilla extract
- 1 cup melted chocolate
Ganache
- ½ cup chocolate chips
- ¼ cup heavy cream
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan to prevent sticking.
- Make Oreo Crust: Using a food processor or blender, crush the gluten free Oreo cookies into fine crumbs. Alternatively, place cookies in a plastic bag and crush with a rolling pin until finely ground.
- Combine Crust Ingredients: In a mixing bowl, mix the Oreo crumbs with melted unsalted butter, stirring until crumbs are evenly coated and moist.
- Press Crust into Pan: Press the Oreo mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to firmly compress the crust into a compact, even layer.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring no lumps remain.
- Add Dry Ingredients: Incorporate granulated sugar, gluten free flour, and cocoa powder into the cream cheese. Beat well until fully combined and mixture is smooth.
- Add Eggs: Add the eggs one at a time, beating thoroughly after each addition. Scrape down the bowl sides as needed to incorporate all ingredients evenly.
- Mix in Flavorings: Stir in the vanilla extract and melted chocolate until the batter is smooth, uniform, and well blended.
- Pour Filling over Crust: Pour the chocolate cheesecake batter over the Oreo crust in the springform pan, smoothing the surface with a spatula for an even top layer.
- Bake Cheesecake: Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly, indicating it’s almost done but still moist inside.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually, preventing cracks and ensuring gentle setting.
- Cool and Chill: Remove the cheesecake from the oven and allow it to reach room temperature. Then refrigerate for at least 4 hours or overnight to fully chill and set the cheesecake.
- Prepare Ganache: In a medium bowl, combine chocolate chips and heavy cream. Microwave on high for 30 seconds, then stir. Continue microwaving in 15-second increments, stirring each time, until the ganache is smooth and glossy. Allow to cool slightly to thicken.
- Apply Ganache: Remove the springform pan’s side ring. Spoon and spread the ganache evenly over the top of the chilled cheesecake. Return the cheesecake to the refrigerator for at least 15 minutes to let the ganache set.
- Serve: Optionally sprinkle sea salt on top before serving to enhance the chocolate flavor. Slice and enjoy your gluten free chocolate cheesecake.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
- Do not overbake; the center should remain slightly jiggly to create a creamy texture once chilled.
- The gradual cooling in the oven helps prevent cracks on the cheesecake surface.
- Ganache can be made ahead and refrigerated; gently warm before spreading if it becomes too firm.
- Use a springform pan for easy removal of the cheesecake without damaging the crust or sides.
- Optional: Sprinkle a small amount of flaky sea salt on ganache before serving to add a gourmet touch.
