Gluten Free Chocolate Cheesecake
A rich and velvety gluten free chocolate cheesecake that satisfies cravings without any gluten, perfect for celebrations or cozy nights in.
Ingredients
For the Crust
- 1.5 cups gluten-free graham cracker crumbs
- 0.33 cups sugar
- 0.5 cups unsalted butter, melted
For the Filling
- 24 oz cream cheese, softened Use room temperature to avoid lumps.
- 1 cups sugar Can be substituted with coconut sugar or agave syrup.
- 1 tsp vanilla extract
- 4 large eggs
- 1 cups cocoa powder
- 0.5 cups sour cream
Instructions
Preparation of the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the gluten-free graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.
Preparation of the Filling
- In a large mixing bowl, blend the softened cream cheese with sugar and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the cocoa powder and sour cream until everything is blended to an ultra-creamy consistency.
Baking
- Pour the filling over the crust in the springform pan and bake for 50-60 minutes.
- You'll know it’s done when the edges are slightly firm but the center still has a soft jiggle.
Cooling
- Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually.
- After an hour, cover it with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
Serving
- Slice and serve this luscious cheesecake cold. For an extra treat, try pairing it with a dollop of whipped cream or fresh berries.
Notes
Do not rush the chilling process. The longer it chills, the better the flavors meld together. Wrap any leftovers tightly and keep in the refrigerator for up to five days or freeze for up to three months.