Gluten Free Death by Chocolate Cheesecake with Brownie Crust
This Gluten Free Death by Chocolate Cheesecake with Brownie Crust is an easy and delicious way to satisfy even the most fervent chocoholics! It starts with a gluten free brownie crust, then creamy baked chocolate cheesecake, smothered in a rich chocolate ganache, and topped with your favourite chocolates!
For the brownie crust:
1/2 cup (115g) unsalted butter
1/4 cup (50g) white sugar
7oz (200g) dark chocolate
1/2 cup (50g) cocoa powder
1 cup (115g) gluten free all purpose (plain) flour blend*
1/2 tsp xanthan gum (omit if your GF flour blend already contains xanthan or guar gum)
1/2 tsp salt
1/2 tsp baking powder
1/2 cup (packed) + 1 tbsp light brown sugar
2 large eggs
1/2 tsp vanilla extract
1.4 tbsp brewed coffee
1/2 cup (100g) chocolate chips
For the cheesecake:
1 cup (200g) white sugar
35oz (1kg) full fat cream cheese
2 tsp vanilla extract
1/3 cup (80ml) heavy cream (double cream)
4 large eggs
7oz (200g) milk chocolate, melted and cooled slightly
For the ganache:
4 oz (115g) dark chocolate
1/2 tsp vanilla extract
pinch of salt
1/2 cup (120ml) heavy cream (double cream)
For the topping:
Your favourite chocolate chopped up
To make the brownie crust:
Preheat oven to 350F/180C. Line the base of a 10" springform pan with parchment paper, and grease the sides. Set aside.
Melt the butter, sugar, and dark chocolate together in the microwave, stirring every 30 seconds, and leave to cool slightly.
Sift the cocoa into a medium mixing bowl, add the flour, xanthan gum if using, salt, and baking powder, and lightly whisk to combine. Set aside.
In another mixing bowl, beat together the eggs, brown sugar and vanilla. Stir in the brewed coffee. Add the melted chocolate mixture and beat to combine.
Add the flour mix, and beat to combine
Add chocolate chips and stir to distribute.
Spoon batter into prepared pan and spread in a layer across the bottom
Bake for 10 minutes, or until the top is just set. Leave to cool completely.
To make the cheesecake:
Turn the oven down to 325F/160C
In the bowl of your stand mixer fitted with the whisk attachment (or a handheld electric beater) on a medium speed beat together the sugar, cream cheese, vanilla extract, and cream until it's fully combined.
On a medium speed, beat in the eggs one at a time, fully combining between each addition.
On a low speed, add the cooled melted chocolate and "stir" until fully combined
Pour on top of the brownie crust and spread out evenly - being careful not to pierce the top of the brownie layer.
Bake for 60-70 minutes, until the edges are turning golden and the middle is only just set, with a good wobble to it.
Turn the oven off and prop the door open a couple of inches, leave cheesecake to cool in the turned off oven. Don't worry if the cheesecake cracks as it cools, we will be covering that up with ganache soon!
Once cooled, remove from the oven and tightly cover with plastic wrap - chill in the fridge for at least 5 hours, preferably overnight.
To make the ganache:
Remove the chilled cheesecake from the pan if you haven't done so already, and place on your serving plate/stand. Set aside.
Finely chop the chocolate and put in a heatproof bowl with the vanilla extract and salt.
In a small saucepan, heat the cream on a low-medium heat until bubbles start to form around the edge.
Pour the hot cream over the chopped chocolate and cover with a clean towel or piece of kitchen paper, leave to stand for 1 minute
Whisk together until smooth and all melted. Leave to cool slightly, for 5-10 minutes.
Pour the ganache on top of the cheesecake in the centre, and use a rubber spatula to spread to the edges
Top with chopped chocolate and chocolate curls
*I use Dove's Farm brand gluten free flour blend, which I love. If you're in the US, I have heard good things about Bob's Red Mill 1-to-1 gluten free baking flour but I have not tried it myself yet. If gluten isn't a concern, you can just switch out for regular all purpose/plain flour in the same amounts.
While I give out cup measurements for the benefit of my US based readers, I always recommend baking with weighed measurements as it is much more accurate. If you bake often, it's well worth investing in a set of kitchen scales.
Store in the fridge tightly covered for up to 3 days.
Calorie information is generated using an app and may not be accurate, this should be used for information purposes only. Cheesecake should be enjoyed without worrying about the amount of calories anyway, google just makes me give that info for you!
Serving Size1 slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/gluten-free-death-chocolate-cheesecake/