Gluten Free Dark Chocolate Cheesecake
 
Prep time
Cook time
Total time
 
Indulge in this Gluten Free Dark Chocolate Cheesecake; layers of flourless chocolate cake, a dark chocolate cheesecake, a smooth chocolate mousse, and a creamy chocolate ganache. It's reminiscent of that oh so famous Cheesecake Factory Godiva Cheesecake.
Author:
Recipe type: Dessert
Serves: 16 servings
Ingredients
  • For the crust:
  • 6 tablespoons butter, cut into about 4 pieces
  • 4 oz. high quality bittersweet chocolate
  • ⅔ cup granulated sugar
  • ½ cup cocoa powder
  • 3 large eggs
  • ¼ teaspoon vanilla
  • dash of salt
  • For the cheesecake:
  • 4 packages cream cheese (8 oz. each, 2 lbs. total), room temperature
  • ¾ cup sugar
  • 4 large eggs, room temperature
  • ¾ cup full fat sour cream
  • ½ cup cocoa powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 6 oz. high quality bittersweet chocolate, melted
  • For the mousse:
  • 1⅔ cups heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 egg whites
  • ½ cup sugar
  • 6 oz. high quality bittersweet chocolate, melted and cooled
Directions
  1. Preheat oven to 350 degrees. Spray a nonstick springform pan with cooking spray. Tightly cover bottom and sides of pan with 4-5 layers of foil so no water can seep through, making sure that your outermost layer is coming up at least ¾" on all sides. Set aside.
  2. Begin making flourless cake crust. In a microwave safe bowl, heat butter pieces and chocolate together at 50% heat for 1 minute. Remove and stir until smooth. Return to microwave to heat longer if needed. Heat in 15 second increments and stir for at least 30 seconds in between. Set aside.
  3. In a medium sized mixing bowl, whisk together sugar cocoa powder and salt until no dry clumps are visible. Add eggs and vanilla and whisk until smooth. Add melted chocolate and stir until fully incorporated. Pour into springform pan and smooth top with spatula, making sure the layer is even across the bottom. Place in fridge and chill for at least 15 minutes.
  4. Begin making cheesecake filling. In a microwave safe mixing bowl (you can use the same one from melting the chocolate for the crust), melt chocolate in microwave at 50% power for 1 minutes. Remove and stir until smooth. Return to microwave for 15 second increments, stirring for at least 30 seconds in between, until chocolate is fully melted. Set aside.
  5. In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy. Add eggs, one at a time, beating for 30 seconds in between each addition, scraping down sides as needed. Add sour cream, cocoa powder, vanilla, and salt and mix until smooth. Pour in melted chocolate and stir until fully incorporated.
  6. Pour filling over chilled flourless crust. Set on a rimmed baking sheet. Place in oven and carefully pour ½" of water into pan, making sure to not drip on the cheesecake or come higher than the lowest piece of foil to avoid leaking.
  7. Bake cheesecake at 350 for 60-70 minutes or until cheesecake is slightly wobbly in center and edges look set. Turn oven off, open door slightly, and allow cheesecake to sit in oven for 45 minutes. Remove cheesecake from oven and carefully remove foil from pan. Set on a cooling rack and allow cheesecake to come to room temperature, about 2-3 hours.
  8. Once cheesecake has cooled, begin making chocolate mousse. Melt chocolate as described above and set aside to cool. In a large bowl, beat cream, vanilla, and salt until stiff peaks form. Set in the fridge to chill. In another large bowl, beat egg whites until soft peaks form. Continue beating and slowly add sugar. Continue beating until stiff peaks form. Add melted chocolate to egg white mixture and fold until almost incorporated. Add whipped cream and fold until completely incorporated. Spoon mousse mixture over cooled cheesecake into an even layer all the way to the edges. Cover and chill for at least 4 hours but preferably overnight.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-dark-chocolate-cheesecake/