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
Store in an airtight container for up to 4 days.
For the best crust texture, eat immediately.
For the best crust texture, eat immediately.
Tried this recipe?Let us know how it was!