For the crust
1 1/2 cups (225 g) gluten free crunchy cookie crumbs
6 tablespoons (84 g) unsalted butter, melted
For the cheesecake
6 ounces bittersweet chocolate, chopped
2 1/2 cups (20 fluid ounces) heavy whipping cream, chilled (plus more by the teaspoonful as necessary)
1 cup (115 g) confectioners’ sugar
3 tablespoons (15 g) unsweetened cocoa powder (preferably Dutch-processed, but natural works)
1 8-ounce package cream cheese, at room temperature
1/8 teaspoon kosher salt
Shaved chocolate, for decorating (optional)
Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or deep-dish pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
Make the filling. Place the chopped chocolate in a small, microwave-safe bowl, and melt in the microwave in 45-second bursts at 60% power, stirring in between, until melted and smooth. Set the chocolate aside to cool briefly. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream and beat on medium-high speed until soft peaks form. Add the confectioners’ sugar and cocoa powder, and continue to beat until well-combined. Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill. In the same large bowl, place the cream cheese and salt. If using a stand mixer, switch to the paddle attachment (if using a handheld mixer, the beaters will be fine) and beat on medium-high speed until the cream cheese is light and fluffy. Add the melted chocolate mixture to the cream cheese in the mixer bowl and beat on medium-high speed until well-combined. Remove the whipped cream from the refrigerator and add the beaten cream cheese mixture in two parts, mixing until light and fluffy, adding more cream by the teaspoonful as necessary to create a smooth mixture.
Remove the crust from the freezer and pour in the cheesecake mixture. Spread into an even layer with an offset (or other) spatula. Place the cheesecake in the refrigerator for about 2 hours or in the freezer for 1 hour to chill until set. Once the cheesecake is set, run an offset spatula or a butter knife under hot water, and then along the edge of the springform pan to create a small gap between the pan and the filling before carefully unmolding the cake. Sprinkle the top of the cake with the optional shaved chocolate. Slice and serve chilled. Leftover slices can be frozen individually, then wrapped tightly and stored in the freezer. Defrost in the refrigerator before serving.
Originally published on the blog in 2015. Recipe largely unchanged, video and some photos new.
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