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1/23

Gluten Free Chocolate Cheesecake

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Gluten Free Chocolate Cheesecake

Oreo Crust

24 gluten free Oreo cookies

¼ cup unsalted buttermelted

Filling

24 ounces cream cheesesoftened

1 cup granulated sugar

3 tablespoons gluten free flour

½ cup cocoa powder

4 eggs

1 tsp vanilla extract

1 cup chocolatemelted

Ganache

½ cup chocolate chips

¼ cup heavy cream

Instructions

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Instructions

First, preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.

In a food processor or blender, crush the Oreo cookies into fine crumbs. Alternatively, you can place the cookies in a plastic bag and crush them with a rolling pin.

In a mixing bowl, combine the Oreo crumbs with the melted butter. Stir until the crumbs are evenly coated.

Press the Oreo mixture into the bottom of the prepared springform pan, forming an even layer. Use the back of a spoon or the bottom of a glass to press the crumbs firmly.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the sugar, gluten free flour, and cocoa powder to the cream cheese. Beat until well combined and no lumps remain.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Stir in the vanilla extract and melted chocolate until the mixture is smooth and thoroughly combined.

Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to chill and set.

Before serving, prepare the ganache. In a medium bowl, stir together the chocolate chips and heavy cream. Microwave on high for 30 seconds and stir. Microwave in 15-second internals, stirring after each, until smooth. Set aside to thicken slightly and cool.

Remove the side ring from springform pan. Spoon and spread ganache over top of cheesecake. Refrigerate at least 15 minutes to allow ganache to set on top of cheesecake. Just before serving, top with sea salt, if desired.

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Nutrition

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Tips & Tricks (5)

Water Bath Perfection 💧
Bake your cheesecake in a water bath at 325°F to ensure even, gentle heat distribution and prevent cracks in the filling. Wrap the springform pan's exterior with foil to keep water from seeping in during the 50-60 minute bake.
Room Temperature Cream Cheese 🧈
Let cream cheese sit at room temperature for 30 minutes before mixing to achieve a smooth, lump-free filling that incorporates air properly. Cold cream cheese will result in a dense, grainy texture regardless of mixing time.
Gluten-Free Crust Compaction 🍪
Press the crushed Oreo mixture firmly into the pan using the bottom of a measuring cup, creating an even layer that won't crumble when sliced. Pre-bake the crust for 8-10 minutes to set it and prevent sogginess from the filling.
Ganache Timing & Temperature 🍫
Pour the chocolate ganache topping when the cheesecake is completely cooled to room temperature; hot ganache will cause thermal shock and cracking. Let the ganache cool to 90°F before pouring for a silky, glossy finish that sets without running off the edges.
Overnight Cooling Strategy ❄️
Refrigerate the cheesecake for at least 8 hours (preferably overnight) before serving to allow the filling to set completely and develop its signature dense, creamy texture. This also makes clean slicing possible with a hot knife dipped in water between cuts.