A delicious, rich and creamy layered chocolate cheesecake that’s both easy and quick to prepare and also crustless (but you can obviously add one if you’d like ?).
Fun fact: did you know that cheesecake actually dates all the way back to Ancient Greece? Yep, as far back as the 5th century BC, people were already enjoying this fabulous dessert which is arguably still one of the best today in my opinion. ? Of course it was very different back then; it contained much more flour, a tonne of honey and they even threw bay leaves in there! These days it has evolved into something so creamy that it technically can’t even be classified as a cake anymore (it’s essentially a flan or a tart), but it’s interesting to know where this delicious dessert came from.
1. I kept one layer plain vanilla flavoured, but you can add melted white chocolate.
2. You can also add more chocolate than I did, it’s up to you really.
3. And of course, you can add a crust if you’d like! Just crush gluten free digestive biscuits and mix with melted butter. Cook the crust on its own for 10 mins at 180C (356F) before adding the filling.
4. I recommend using a springform cake tin with a clip, the kind that allows you to detach the base from the side, as it makes slicing and serving the cake so much easier.
Gluten Free Layered Chocolate Cheesecake Recipe:
- 500g plain cream cheese (2 Philadelphia packs)
- 120g caster or granulated sugar
- 1 + ½ Tbsp flour / 15g (I used Doves Farm gluten free self raising flour)
- A pinch of salt
- 3 Tbsp vanilla extract
- 1 + ½ eggs (75g)
- 85g sour cream
- 50g (or more, it's up to you) milk chocolate (I used Aero)
- 2-3 heaped Tbsp unsweetened cocoa powder (I used Cadbury Bournville)
- Optional: 50g white chocolate (for the other layer)
- A few tsp of milk or water (to melt the chocolate in)
- Butter or oil (to grease the cake pan)
10 mins at 220C (428F)
25 mins at 110C (230F)
1 to 2 hours (sitting in the oven with the heat turn off)
STEP 1: Turn the oven on to 220C (428F) and grease a cake tin (both bottom and sides) with butter, oil of your choice or cooking spray.
STEP 2: Beat the cream cheese until smooth and creamy, occasionally scraping the sides of the bowl with a spatula. I use a handheld electric mixer with paddle attachment on low speed.
STEP 3: Add the sugar, flour and salt and mix until everything is well combined. Scrape the sides on and off.
STEP 4: Add the vanilla, eggs and sour cream and mix briefly until you reach a smooth consistency. Be careful not to overdo it.
STEP 5: Pour half of the cheesecake batter into another bowl to create both flavours.
STEP 6: Melt the chocolate of your choice gently and slowly on very low heat with the help of a teaspoon or two of water or milk (but don’t overdo it, it shouldn’t be runny). I use a small non-stick pan for this with a spatula (stirring and scraping constantly) and barely heat it up (as it’s important not to burn it).
STEP 7: Pour the melted chocolate into one half of the batter and beat until well combined along with a few tablespoons of cocoa powder. Repeat with white chocolate if choosing to add some to the other layer.
STEP 8: Add the cake batters to your greased cake tin in thin layers, alternating between both flavours.
STEP 9: Bake in a pre-heated oven for 10 minutes at 220C (428F), then decrease the temperature to 110C (230F) and bake for another 25 minutes. At this point the cake should wobble lightly.
STEP 10: Then turn the heat off completely, leave the oven door closed and let your layered cheesecake sit for an hour or two. Note: don’t skip this step as it’s important for the cake to dry and set.
STEP 10: Cover with cling film and refrigerate (ideally for a few hours) before serving.