Cappuccino Fudge Cheesecake Gluten Free
Indulge in the rich, velvety decadence of Cappuccino Fudge Cheesecake, a gluten-free masterpiece that's perfect for any special occasion. This show-stopping dessert begins with a buttery crust made from gluten-free chocolate cookies, topped with a luscious layer of bittersweet chocolate fudge, and crowned with an espresso-infused cream cheese filling. The cheesecake is baked to perfection in a water bath, ensuring a smooth, creamy texture while the deep coffee and chocolate flavors meld beautifully. Finished with a dusting of cocoa powder, this gluten-free treat is as visually stunning as it is irresistible. Ideal for chocolate lovers and cheesecake enthusiasts alike, this dessert is guaranteed to wow your guests while accommodating gluten-free diets effortlessly.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 g Gluten-free chocolate cookies
- 65 g Unsalted butter, melted
- 230 g Bittersweet chocolate, chopped
- 60 ml Heavy cream
- 680 g Cream cheese, softened
- 200 g Granulated sugar
- 2 tsp Vanilla extract
- 3 large Eggs
- 2 tsp Instant espresso powder
- 120 ml Sour cream
- 1 tbsp Cocoa powder (for dusting, optional)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2
Prepare the crust: In a food processor, blend the gluten-free chocolate cookies until finely ground. Transfer to a bowl and stir in melted butter until mixture resembles damp sand.
Step 3
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool completely.
Step 4
Make the chocolate fudge layer: In a microwave or using a double boiler, melt the chopped bittersweet chocolate with heavy cream until smooth. Spread the mixture evenly over the cooled crust. Refrigerate until firm, about 10–15 minutes.
Step 5
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
Step 6
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Step 7
Dissolve the instant espresso powder in 1 tablespoon of hot water. Stir this and the sour cream into the cheesecake mixture until fully combined.
Step 8
Pour the cheesecake filling over the fudge layer in the pan. Smooth the top with a spatula.
Step 9
Bake the cheesecake in a water bath: Wrap the outside of the springform pan with aluminum foil to prevent water leakage. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Step 10
Bake for 50–60 minutes, or until the edges are set and the center slightly jiggles when shaken.
Step 11
Turn off the oven and allow the cheesecake to cool inside the oven with the door cracked open for 1 hour. Then, cool completely at room temperature before chilling in the refrigerator for at least 4 hours, preferably overnight.
Step 12
Before serving, dust the cheesecake with cocoa powder if desired. Slice and serve chilled for a show-stopping gluten-free dessert.
Nutrition Facts
| Serving size | (1724.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6595.9 |
| Total Fat 474.7g | 0% |
| Saturated Fat 280.3g | 0% |
| Cholesterol 1639.4mg | 0% |
| Sodium 3251.9mg | 0% |
| Total Carbohydrate 529.1g | 0% |
| Dietary Fiber 25.5g | 0% |
| Total Sugars 424.5g | |
| Protein 93.2g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1143.0mg | 0% |
| Iron 36.4mg | 0% |
| Potassium 2687.8mg | 0% |
Source of Calories