Gluten Free Chocolate Cheesecake
A decadent gluten-free chocolate cheesecake perfect for every occasion, featuring a rich chocolate filling and a sturdy crust.
Ingredients
For the crust
- 1.5 cups gluten-free chocolate cookie crumbs
- 0.5 cups melted butter
For the filling
- 16 oz cream cheese, softened Ensure it's at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs At room temperature
- 8 oz gluten-free dark chocolate, melted
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a springform pan to create a sturdy crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until combined.
- Beat in the eggs, one at a time, and then fold in the melted chocolate until everything is evenly blended.
Baking
- Pour the filling onto the prepared crust and smooth the top.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool gradually.
Chilling
- After it has cooled, refrigerate the cheesecake for at least four hours, ideally overnight.
Notes
Use room temperature ingredients for a smoother filling. Avoid overmixing to prevent cracks during baking. Consider toppings like chocolate ganache or fresh berries before serving.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 22gSaturated Fat: 12gSodium: 210mgFiber: 2gSugar: 12g
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