Red Meat Allergy Friendly Gluten Free Chocolate Cheesecake

Total time6 hr 35 min

Prep time30 min

Cook time1 hr 5 min

Red Meat Allergy Friendly Gluten Free Chocolate Cheesecake

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Ingredients

12 servings

For the crust

1 ½ cups gluten free chocolate sandwich cookie crumbs (from about 20 cookies, filling included)
Baker's Unsweetened Chocolate Premium Baking Bar with 100 % Cacao Box - 4 Oz Baker's Semi Sweet Chocolate Premium Baking Bar with 56% Cacao Box - 4 Oz Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Lindt Excellence A Touch of Sea Salt Dark Chocolate Bar - 3.5 Oz Ghirardelli Intense Dark 72% Cacao Chocolate Bar - 3.5 Oz
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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.

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