High Fructose Corn Syrup Free Gluten Free Chocolate Cheesecake
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Learn more āIngredients
12 servings
For the crust
- 1 Ā½ cups gluten free chocolate sandwich cookie crumbs (from about 20 cookies, filling included)
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the filling
- 6 oz bittersweet chocolate (60ā70% cacao), finely chopped
- 24 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- Ā¼ tsp fine salt
- Ā½ cup sour cream, at room temperature
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
For the ganache topping
- 2 oz bittersweet chocolate (60ā70% cacao), finely chopped
- Ā¼ cup heavy cream
- 1 tsp light corn syrup
Instructions
- 1
Position a rack in the center of the oven and preheat to 325Ā°F (165Ā°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides ā this keeps water out during the water bath.
- 2
In a food processor, pulse the gluten free chocolate sandwich cookies (filling included) until you have fine, even crumbs. Add the melted butter and 1 tbsp granulated sugar and pulse 4ā5 times until the crumbs hold together when pressed. Press the mixture firmly and evenly across the bottom of the prepared springform pan using the flat bottom of a measuring cup. Bake for 10 minutes, until the crust is set and fragrant, then set aside to cool while you make the filling.
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