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Best chocolate cheesecake (gf)
Prep Time
20 mins
Cook Time
1 hr

A simple, creamy, very intense and decadent chocolate cheesecake, with a gluten-free base and a rich dark chocolate ganache on top

Course: Dessert
Servings: 10 portions
Author: Gaspar Carreira
  • 2 cups gluten free flour mix 240g
  • 1/2 cup coconut or muscovado sugar 75g
  • 1/2 tsp sea salt
  • 1 large egg
  • 1/4 cup coconut or sunflower oil 60ml
  • 1/2 cup cold water 120ml
  • 1 1/2 cups low fat cream cheese 500g
  • 1 cup whipping cream 200ml
  • 4 large eggs
  • 3/4 cups coconut or muscovado sugar 110g
  • 200 g melted dark chocolate at least 70% cacao
  • 1/2 cup cacao powder 45g
  • 1 tsp vanilla extract
  • 2 tsp instant coffee powder
  • 1/4 tsp sea salt
  • 200 g chocolate pastry bath or melted dark chocolate
  1. Preheat the oven to 180°C (360°F). And line a 20cm diameter (8") round mold with parchment paper, grease it and flour it.

  2. In a bowl mix the dry ingredients of the base, form a hole in the middle and add the wet ingredients, integrate until you get a homogeneous and smooth dough, put in the mold and press well against the base and the edges.

  3. Puncture the entire base of the dough, and add weight on top so the crust does not inflate (you can put aluminum foil and beans on top) and bake for 15 minutes without browning, remove from the oven and let cool for a moment.

  1. Beat the cream cheese with the cream, add the sugar, vanilla and eggs. Add the melted dark chocolate and mix. Add the rest of the ingredients and beat again, taking care that there are no lumps.

  2. Pour over the crust, line the mold with aluminum foil on the top and bottom if it is removable, and bake in a water bath* for 1 hour or until the top is solid and the center is barely wet/liquid.

  3. Let stand 20 minutes and unmold. Let cool until the next day in the refrigerator.

  1. Melt the pastry bath in a water-bath or in the microwave. Or melt the dark chocolate with 5 or 6 tablespoons of heavy cream, and spread over the cheesecake, add grated chocolate and enjoy.

  2. Keep in the refrigeretor up to 1 week.

Recipe Notes

* Bake in a water bath: line the mold with aluminum foil so the water no enters to it, if using a removable mold it is necessary to line it on the top, bottom and sides. Put the mold inside a roasting pan with 2 fingers of water and bake. Make sure the pan does not run out of water.