Today I’m sharing my Gluten Free Chocolate Ripple Cheesecake that I made for Valentines Day. I’ve shared a few crazy cheesecake recipes in the past so thought I’d try for a more traditional option and I think I have succeeded.
This cheesecake is sooo good. A delicious and super easy cheesecake thats not too rich and packed with my own Gluten Free version of the Arnott’s Choc Ripple Biscuits. For the Aussies out there, you will know what Arnott’s biscuits are and just how many desserts call for Arnott’s biscuits. So I was stoked when I managed to create a recipe that was quite similar. If you’re not familiar with this type of biscuit, it’s a plain chocolate biscuit that is used as a staple in many desserts.
I originally posted my gluten free version of the Choc Ripple biscuits as part of a dessert from my childhood called peppermint log. I don’t think I really advertised just how similar the biscuits are to the normal gluten containing kind and I’ve never posted the recipe separately. So you might want to print this recipe for safe keeping!
Thanks for stopping by as always,
- 60 g dark chocolate, chopped
- 50 g unsalted butter, chopped
- 1 cup gluten free plain flour
- ⅓ cup brown sugar
- ⅓ cup caster sugar
- 2 tbsp cocoa powder
- ½ tsp bicarbonate of soda
- 1 egg lightly beaten
- ½ tsp vanilla extract
- 500 g cream cheese, at room temperature
- 100 g unsalted butter, melted
- 300 g sour cream
- ¾ cup caster sugar
- 100 g dark chocolate
Preheat the oven to 160°C (140°C fan forced) and line 2 large baking trays with baking paper. Melt the chocolate and butter in a small saucepan over low heat until smooth. Set aside to cool slightly.
Combine the flour, brown sugar, caster sugar, cocoa powder and bicarbonate of soda in a large bowl. Then add the egg and vanilla followed by the chocolate mixture until combined.
Roll approximately 1 tablespoon portions of cookie mixture into balls. Place 5cm apart on the prepared trays and lightly flatten with two fingers before baking for 18 mins. Set aside on a wire rack to cool. Meanwhile line the base of 22cm springform cake tin with baking paper.
Process the full batch of biscuits until crumbs form. Add 100g butter, melted and stir until combined. Press crumbs into the base of a 22cm springform cake tin and refrigerate for 45 minutes until set.
Process the cream cheese, sour cream and caster sugar using the stand mixer fitted with the whisk attachment on medium speed. Beat in 3 eggs until mixture is smooth.
Transfer 1⅓ cups of cheesecake mixture into a medium size bowl. Add 100g dark chocolate, melted butter and stir until combined. Pour half of plain mixture onto the biscuit base. Then dollop with half chocolate mixture. Repeat. Use skewer or knife to swirl or simply mix.
Place the cheesecake on a baking tray and bake for 1 hour. Turn the oven off and leave the cheesecake to cool slightly in the oven for 20 minutes, with the door ajar. Then transfer to a wire rack and cool completely in refrigerator until ready to serve.