Gluten Free Chocolate Cheesecake Recipe
This is the best gluten-free chocolate cheesecake recipe you will find. It’s a simple and delicious dessert. The light and creamy texture will not disappoint. If you have never made cheesecake before don’t worry. This guide will ensure your success.
What is your favorite part of a cheesecake? Mine is the crust! I don’t know why, it doesn’t matter if it’s a graham cracker crust or a chocolate crust. My husband’s favorite part is the cheesecake filling combined with whipped cream, ice cream, or fruit. This cheesecake is no different. I love this crust. Maybe it is because of the gluten-free oreos.
This recipe is essentially a triple chocolate cheesecake… I have a gluten-free oreo cookie crust, cocoa powder, and dark chocolate chips in the cheesecake filling. Let’s get into each part of this gluten-free cheesecake and you’ll see how easy it is to make. Maybe even easier than your average traditional cheesecake recipe.
Table of Contents
How to Make Gluten-Free Chocolate Crust
For gluten-free oreos, I use Goodie Girl Chocolate Creme cookies. They work really well for the chocolate crust. Simply put 8oz of the cookies in a food processor along with sugar and process until it is finely ground. Add a little bit of butter and pulse until it is incorporated.
Then bake it in the oven for 10 minutes until it is fragrant and set.
The best part of this cheesecake crust is you don’t have to separate the cookies from the filling. Everything goes into the food processor.
Note: don’t use double-stuffed cookies.
How to Make Gluten-Free Chocolate Cheesecake Filling
I adapted this recipe (paywall) from America’s Test Kitchen because I loved how they baked the cheesecake. Their method for perfect cheesecake is to lower the oven temperature and skip the water bath. I was so thrilled when I saw this recipe because I hate water baths. I don’t know how many times I have had the springform pan leak or accidentally poured boiling water into the cheesecake and the list goes on. Here’s a quick summary on how they do it. See the recipe below for more details.
Set the oven temperature to 250 degrees Farenheit. This temperature allows the filling to slowly cook in the oven. The total time in the oven for me was 1 hour and 30 minutes.
Combine the dry ingredients with the softened cream cheese in a mixer. One of the keys to a perfectly cooked cheesecake is starting with a “room temperature” filling. The cream cheese and the eggs should not be cold.
Add the melted chocolate and heavy cream and combine. Next, add the eggs one at a time waiting for each to be incorporated. Finally, add the vanilla extract.
Pour the filling into the cooled crust and cover tightly with foil. After an hour, uncover and bake for another 30 to 45 minutes. When a thermometer inserted in the center of the cheesecake registers 150 degrees it can be removed from the oven.
You can’t eat it yet! It needs to cool and then set in the refrigerator for at least 8 hours.
FAQ
Can you freeze cheesecake?
Yes, wrap the cheesecake by the slice or whole in plastic wrap and foil for up to 2 months. Defrost in the fridge for best results.
Can you make cheesecake in a cake pan or loaf pan?
Yes, but it might be challenging to get it out of the pan neatly. Place parchment paper on the bottom of the pan for easier removal.
Can cheesecake be left out overnight to cool?
No, that’s not a good idea. It will spoil and all your hard work will go to waste. At a minimum, the cheesecake will take 3 hours to cool on a cooling rack. At this point, it will be barely warm and it can be put in the fridge.
Can cheesecake batter be refrigerated?
Yes, the batter can be stored in the refrigerator for up to 2 to 3 days. Bring to room temperature before baking. Additionally, you can freeze the batter in an airtight container. For best results, completely thaw in the refrigerator and then bring to room temperature before baking.
Can you put cheesecake directly in the fridge?
No, let it sit out on a wire rack for a minimum of 3 hours and a maximum of 6 hours.
Does cheesecake jiggle when done?
The center should have a slight wobble. A thermometer should register 150 degrees Fahrenheit when tested in the center.
Conclusion
We opted for a chocolate crust using chocolate creme sandwich cookies to reinforce the chocolate flavor. Despite keeping the creme filling the chocolate cookie crust comes out crisp and delicious. As we discussed, there are several keys to a perfectly cooked gluten-free chocolate cheesecake. The cream cheese and eggs need to be at room temperature. This ensures that the cheesecake filling will cook evenly in the oven. The other difference is the unconventional cooking method. We ditched the water bath and lowered the temperature in the oven to slowly bake the cheesecake. The cheesecake didn’t crack and each bite was chocolaty creamy goodness.
Let us know in the comments if you tried it and how it turned out.
Gluten Free Chocolate Cheesecake Recipe
Equipment
- Springform pan 9 inch
Ingredients
- 8 ounces approximately 16 oreos gluten-free oreos, I use Goodie Girl brand
- 1 tablespoon sugar
- 2 tablespoons butter melted
- 6 ounces chocolate chips, I use Guittard Baking Chips, 63% Extra Dark Chocolate
- 2 tablespoons unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- ¾ cup sugar
- 1 ½ pounds cream cheese room temperature
- ⅓ cup heavy cream
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- Assorted fresh berries garnish
- Chocolate shavings optional garnish
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350 °F.
- Grease the bottom and sides of a 9-inch springform pan. For easier removal, place a circle of parchment paper on the bottom of the pan.
- In a food processor with the blade attachment, pour the oreos (filling and all) and 1 tablespoon of sugar. Process until finely ground. Add the melted butter and pulse until combined.
- Pour the oreo crust into the prepared springform pan. Level with a dry measuring cup until it is even. If the crust is sticking to the measuring cup, don't lift the cup just slide it over the crust until it is pressed and even layer. Place in the oven for 10 minutes. Set on a wire rack to cool.
- Reduce the oven temperature to 250 °F.
- In a small bowl, combine the cocoa powder, salt, and, 3/4 cup sugar. Whisk until combined and set aside.
- In a small microwave-safe bowl, add the chocolate chips. Microwave at 50 percent power for 30 seconds at a time until the chocolate is melted. Set aside.
- Using a stand mixer or a hand mixer with a paddle attachment, add the cream cheese and the cocoa powder sugar mixture. Beat on medium speed until the cream cheese mixture is creamy, around 3 to 4 minutes. Scrape down the sides of the bowl. On medium-low speed, add the heavy cream, and melted chocolate and beat until combined. One at a time, add the eggs, making sure each egg is incorporated before adding the next. Scrape down the sides as needed. Finally, add the vanilla extract.
- Pour the cheesecake batter into the cooled crust. Gently tap the springform pan on the counter to release any air bubbles in the batter. Cover tightly with foil and place on a baking sheet and slide into the oven.
- Bake for 1 hour. Remove the foil and bake cheesecake for another 30 to 45 minutes. You will know it's done when a thermometer inserted in the center registers at 150 °F and the edges are set. The center will wobble slightly when moved. Set the springform pan on a wire rack to cool for approximately 3 to 4 hours. Cover the baked cheesecake with plastic wrap and set it in the refrigerator and allow it to set for 8 hours.
- To serve, remove the sides of the springform pan. Using a thin metal spatula, release the crust from the pan. Carefully slide the cheesecake onto a serving plate. If you used parchment paper, you can slide the cheesecake onto a cutting board and slice individual pieces. Making sure to remove the parchment paper before serving.
- To cut the cheesecake, warm the knife under hot water and dry it with a paper towel before each slice.
- Serve with assorted fresh berries on the side.
Notes
For the best crust texture, eat immediately.
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