Gluten-Free Chocolate Raspberry Cheesecake

Name: Gluten-Free Chocolate Raspberry Cheesecake
Prep time: 25 min
Cook time: 60 min
Total time: 325 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups gluten-free chocolate cookie crumbs (finely ground); 1/4 cup unsalted butter (melted); 680 g cream cheese (softened); 1 cup granulated sugar; 3 large eggs (at room temperature); 1 tsp vanilla extract; 1/2 cup dark chocolate (melted and cooled); 1 cup fresh raspberries; 200 g dark chocolate (chopped); 1/2 cup heavy cream

325 min 10 slices Medium

All Recipes

Indulge in a creamy and decadent gluten-free chocolate raspberry cheesecake that will delight your taste buds.

Prep

25 min

Cook

60 min

Total

325 min

Servings

Difficulty

Medium

Cheesecake is a classic dessert that never fails to impress. Our gluten-free chocolate raspberry cheesecake combines the richness of chocolate with the tangy sweetness of raspberries, creating a dessert that's both indulgent and refreshing. This recipe caters to those with gluten sensitivities, ensuring that everyone can enjoy a slice of this delectable treat. Whether you're serving it at a dinner party or enjoying a slice with your afternoon coffee, this cheesecake is sure to be a hit.

Instructions

Prepare the crust

Preheat your oven to 325°F (163°C). Mix the gluten-free chocolate cookie crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes and let cool.

Pro tip: Use the bottom of a glass to press the crumbs evenly.

Make the filling

In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Stir in the vanilla and melted dark chocolate until fully incorporated.

Pro tip: Ensure the chocolate is cooled to avoid curdling.

Add raspberries

Gently fold in the fresh raspberries into the cheesecake batter.

Pro tip: Be gentle to keep the raspberries intact.

Bake the cheesecake

Pour the filling over the cooled crust. Bake for 50-60 minutes until the edges are set and the centre jiggles slightly. Let it cool at room temperature.

Pro tip: Avoid overbaking to keep the cheesecake creamy.

Chill the cheesecake

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Prepare the topping

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour over chopped dark chocolate and let sit for 5 minutes. Stir until smooth and glossy.

Pro tip: Ensure the chocolate is fully melted for a smooth ganache.

Finish and serve

Pour the chocolate ganache over the chilled cheesecake, spreading evenly. Allow to set for 30 minutes before slicing.

Pro tip: Use a warm knife for clean slices.

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Tips & Tricks

Use high-quality dark chocolate for a richer flavour.
Ensure all ingredients are at room temperature for a smooth batter.
Chill the cheesecake overnight for the best texture.
Garnish with fresh raspberries for a vibrant presentation.

Frequently Asked Questions

Is this cheesecake gluten-free?

Yes, this cheesecake is gluten-free, using gluten-free chocolate cookie crumbs for the crust.

How long does it take to make this cheesecake?

The total time is approximately 5 hours and 25 minutes, including preparation, baking, and chilling.

Can I use frozen raspberries?

Yes, frozen raspberries can be used, but thaw and drain them well before folding into the batter.

How should I store leftovers?

Store leftover cheesecake in the refrigerator for up to 5 days, or freeze slices for up to a month.

What can I use instead of dark chocolate?

You can substitute milk chocolate for a sweeter taste, but it will alter the flavour profile slightly.

How do I prevent the cheesecake from cracking?

Avoid overmixing the batter and do not open the oven door while baking. Let it cool gradually at room temperature before chilling.

Serving Suggestions

Serve this gluten-free chocolate raspberry cheesecake chilled, topped with a dollop of whipped cream or a sprinkle of cocoa powder. It pairs beautifully with a cup of coffee or a glass of dessert wine. The cheesecake can be made a day in advance, allowing the flavours to meld together for an even better taste. Store leftovers in the refrigerator for up to 5 days or freeze for up to a month.

Nutrition per serving

450

Calories

Protein

30g

Fat

Indulge in a rich and moist chocolate cake, perfectly portioned in a jar for a delightful treat.

Easy60 min

See the recipe

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