Nutmeg Free Gluten Free Chocolate Cheesecake

Total time6 hr 35 min

Prep time30 min

Cook time1 hr 5 min

4.8

(14)

Nutmeg Free Gluten Free Chocolate Cheesecake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the crust

1 ½ 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 (60–70% cacao), finely chopped
24 oz cream cheese, at room temperature
1 cup granulated sugar
3 tbsp unsweetened cocoa powder
¼ tsp fine salt
½ 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 (60–70% cacao), finely chopped
¼ cup heavy cream
1 tsp light corn syrup

Instructions

1
Position a rack in the center of the oven and preheat to 325°F (165°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 — 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 4–5 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!