Gluten Free Chocolate Cheesecake
Indulging in a rich, velvety slice of Gluten Free Chocolate Cheesecake is a true delight that everyone can enjoy. This recipe captures the classic flavor of chocolate cheesecake while ensuring it’s suitable for gluten-free diets. With a luscious chocolate filling, a buttery Oreo crust, and a smooth finish, this dessert is perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself, this gluten-free version will impress even the most discerning palates.
What You’ll Love About This Recipe
This Gluten Free Chocolate Cheesecake is not only decadent but also remarkably easy to make. Here’s what you’ll love about it:
– The rich, creamy texture that melts in your mouth.
– The delightful chocolate flavor that is both intense and satisfying.
– A simple, gluten-free Oreo crust that provides the perfect base.
– It’s versatile enough to be served at parties, family gatherings, or as a weekday treat.
– It can be made ahead of time, making it an ideal dessert for busy schedules.
What You’ll Need
- 24 count GF Oreo cookies (283 grams) – for the crust.
- ½ cup butter, melted (56 grams) – to bind the crust together.
- 2 cups semi-sweet chocolate chips (443 grams) – for the cheesecake filling.
- 24 ounces cream cheese (680 grams) – at room temperature, for a smooth texture.
- 1 cup sugar (200 grams) – to sweeten the cheesecake.
- ½ cup sour cream (60 grams) – at room temperature, for creaminess and tang.
- 4 eggs – at room temperature, to help set the cheesecake.
- 2 teaspoons vanilla extract – for flavor enhancement.
- 2 tablespoons gluten-free flour (15 grams) – to stabilize the filling.
- ½ cup heavy cream (120 ml) – for a luxurious texture.
- ½ cup chocolate chips – for sprinkling on top.
What You’ll Need (Gear)
- 9-inch springform pan – to easily remove the cheesecake after baking.
- Mixing bowls – for combining the ingredients.
- Electric mixer – to ensure a smooth filling.
- Rubber spatula – for scraping down the sides of the bowl.
- Baking sheet – for placing the springform pan during baking.
- Measuring cups and spoons – to accurately measure your ingredients.
Gluten Free Chocolate Cheesecake in Steps
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a food processor, crush the 24 count GF Oreo cookies until they resemble fine crumbs. In a mixing bowl, combine the cookie crumbs with the melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Step 2: Melt the Chocolate
In a medium saucepan, heat the heavy cream over medium heat. Once it’s warm, remove it from the heat and add the 2 cups of semi-sweet chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool slightly.
Step 3: Mix the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar, sour cream, and vanilla extract, mixing until combined. Gradually add the melted chocolate mixture and mix until smooth.
Step 4: Add the Eggs
Add the eggs to the cream cheese mixture one at a time, mixing on low speed just until incorporated. Be careful not to overmix. Gently fold in the gluten-free flour until just combined.
Step 5: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Step 6: Cool and Chill
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Then transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 7: Add Toppings
Before serving, whip the remaining ½ cup of heavy cream until soft peaks form. Spread the whipped cream over the top of the cheesecake and sprinkle with additional chocolate chips for a beautiful finish.
Quick Replacement Ideas
- Use dairy-free cream cheese and heavy cream for a vegan version.
- Replace sugar with coconut sugar or a sugar substitute for a lower-calorie option.
- For a deeper flavor, try using dark chocolate chips instead of semi-sweet.
- Substitute sour cream with Greek yogurt for a protein boost.
Avoid These Traps
When making your Gluten Free Chocolate Cheesecake, be mindful of the following pitfalls:
- Overbaking the cheesecake can lead to cracks; it should be set around the edges and slightly jiggly in the center when done.
- Not letting the cheesecake cool gradually can result in a dense texture.
- Using cold ingredients can lead to lumps in the filling; always ensure your cream cheese and eggs are at room temperature.
- Be careful not to overmix the batter after adding eggs, as this can incorporate too much air and cause cracks during baking.
Make Ahead Like a Pro
This Gluten Free Chocolate Cheesecake is perfect for making ahead of time. Here’s how:
- Prepare the cheesecake a day or two in advance; it tastes even better after sitting in the fridge overnight.
- Store the cheesecake wrapped in plastic wrap or in an airtight container in the refrigerator.
- For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
Questions People Ask
Can I use regular Oreos instead of gluten-free Oreos?
For this recipe, you should stick to gluten-free Oreos to maintain the gluten-free integrity of the cheesecake. Regular Oreos contain gluten.
What can I use instead of cream cheese?
If you’re looking for a dairy-free alternative, you can use cashew cream or a store-bought vegan cream cheese. Just note that the flavor and texture may vary slightly.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to set as it cools.
Can I add flavors like mint or coffee to the cheesecake?
Absolutely! You can add a teaspoon of peppermint extract or espresso powder to enhance the flavor of your gluten-free chocolate cheesecake.
Ready to Cook?
Now that you have all the details, it’s time to gather your ingredients and get baking! This Gluten Free Chocolate Cheesecake is sure to become a favorite in your household. With its rich flavors and creamy texture, it’s a dessert that everyone can enjoy, regardless of dietary restrictions. So roll up your sleeves, follow the steps, and treat yourself to a slice (or two) of this delectable cheesecake. Enjoy every bite!
Gluten Free Chocolate Cheesecake
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, crush the GF Oreo cookies until they resemble fine crumbs. In a mixing bowl, combine the cookie crumbs with the melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
- Step 2: Melt the Chocolate - In a medium saucepan, heat the heavy cream over medium heat. Once it’s warm, remove it from the heat and add the semi-sweet chocolate chips. Stir until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Step 3: Mix the Filling - In a large mixing bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar, sour cream, and vanilla extract, mixing until combined. Gradually add the melted chocolate mixture and mix until smooth.
- Step 4: Add the Eggs - Add the eggs to the cream cheese mixture one at a time, mixing on low speed just until incorporated. Be careful not to overmix. Gently fold in the gluten-free flour until just combined.
- Step 5: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Step 6: Cool and Chill - Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Then transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
- Step 7: Add Toppings - Before serving, whip the remaining heavy cream until soft peaks form. Spread the whipped cream over the top of the cheesecake and sprinkle with additional chocolate chips for a beautiful finish.
Notes
- Make sure all ingredients are at room temperature for the best texture.
- For a dairy-free version, substitute with vegan cream cheese and heavy cream.
- Store leftovers tightly wrapped in the refrigerator for up to a week.
