Only five ingredients are needed to make this DELICIOUS gluten free chocolate cheesecake. It’s also very easy to make. And, it’s thanks to my wonderful mum that I’m able to share this recipe with you, as it is one of the many tempting things she’d jotted down in her recipe book, which I’m slowly working my way through.
I used Schar gluten free digestive biscuits for the cheesecake base. They’re a lovely biscuit and unlike many other gluten free digestives, don’t contain gluten free oats, making the cheesecake suitable for anybody that needs to avoid gluten and gf oats too.
Initially when I removed the cheesecake from the tin I was bothered it may have been on the thin side. However, I needn’t have worried as it proved to be the perfect eat when I tucked in, as the chocolate flavour is intense in a really good way and I feel too chunkier of a cheesecake slice, would be too much. Of course that’s my personal preference, and as always this recipe is now yours to jiggle around with and make your own.
For the base
110g (4oz) unsalted butter
225g (8oz) Schar gluten free digestive biscuits, crushed
For the filling
275g (10oz) *dark chocolate, 54% cocoa solids (I use Dr Oetker)
50g (2oz) icing sugar, sifted
500g (1lb 2oz) mascarpone cheese
Lightly butter and line the base of a 22cm springform tin with baking paper.
Place the digestive biscuits into a large freezer bag. Fold the bag over and then place it into a second bag. Using a rolling pin, roll over the bag until all the biscuits are crushed. You can of course use a food processor to do this if you’d prefer.
Gently melt the butter in a large pan. Once melted tip in the crushed biscuits and stir until they have combined nicely with the butter.
Transfer the biscuit mixture into the prepared tin.
Using a large spoon, firmly press the base into the tin and level out.
Pop the biscuit base into the fridge to chill for at least 1 hour.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Ensure the bowl isn’t touching the water.
Once the chocolate has melted, carefully remove the bowl from the pan and stir in the sifted icing sugar. Don’t be tempted to not sift the icing sugar, I didn’t and learnt the hard way!!
Put the mascarpone cheese into a large mixing bowl and give it a quick stir to smooth out any lumps.
Pour in the melted chocolate and using a large spoon or spatula mix until the mascarpone and melted chocolate is combined.
Spoon the cheesecake mixture onto the biscuit base and smooth out the top.
Chill the cheesecake for 4 hours or overnight. Remove from the fridge and leave for about 10 minutes, before removing it from the tin and transferring preferably, onto a flat serving plate.
Recipe notes and suggestions:
This yummy chocolate cheesecake is good to go for up to 2 days when stored in the fridge.
If you fancy a deeper cheesecake, use the same amount of ingredients, but scale down with the size of tin you use. You could even use this recipe to make individual cheesecakes.
Raspberries, blackberries and blueberries not only look rather wonderful when served up with this chocolate cheesecake, but also their sharpness cuts through the richness of this yummy pud perfectly!
Thanks for taking the time to check out this chocolate cheesecake recipe. Don’t forget to let me know in the comments below if you get around to making it and maybe how you served it?
*Check this product to ensure there are no gluten containing ingredients, ‘may contain’ or ‘not suitable’ for a coeliac/gluten free diet warnings on the pack.