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

Gluten-Free Chocolate Raspberry Cheesecake

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.

Ingredients

Servings

Crust

Filling

Topping

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

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

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.