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Gluten free triple chocolate cheesecake
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Delicious homemade recipe, not tasted by taste.com.au team.
Ingredients:
  • 150g gluten-free chocolate biscuits
  • 45g butter, melted
  • 110g caster sugar, divided
  • 120ml thickened cream
  • 250g gluten-free cream cheese
  • 150g gluten-free dark chocolate, melted and cooled
  • 20.00 gm gluten-free cocoa powder, mixed with a little hot water
Instructions:
  • Combine biscuit crumbs, melted butter, and 40g of caster sugar until well mixed. Press firmly into a springform cake tin and chill in the refrigerator for 1 hour.
  • Whip cream until billowy peaks form, then gently mix in cooled melted chocolate and cocoa powder. Set aside after folding until combined.
  • Beat cream cheese and remaining sugar until velvety. Gently fold in the chocolate cream mixture until fully combined.
  • Carefully drizzle the luscious chocolate cream mixture over the delectable biscuit base. Place in the freezer for an hour.
  • Chill in the fridge for 30 minutes.
  • Decorate cake with a sprinkle of cocoa powder and a dollop of double cream before serving.

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