Easy Gluten Free Chocolate Swirl Baked Cheesecake Recipe with Brownie Crust - Chocoholics pay attention, this is the cheesecake for you! Rich and creamy, this New York style easy baked cheesecake recipe is foolproof and perfect for dinner parties or the ultimate birthday cake. The brownie base and chocolate and vanilla swirl toppings are the perfect mix for this gluten free dessert.
I am one of those people who thinks that cake is never idea.
I mean... 88% of the reason I probably have this blog is so I have an excuse to make cake and desserts all the time and no one bats an eyelid.
When someone's wondering why I'm making (and eating) cake for the fourth time in a week, I've only got to say it's for the blog! and all is forgiven.
A similar excuse applies when it comes to birthdays...
You see, I may not like celebrating my own birthday (I'd much rather celebrate everyone else's), but I do love cake - so each year I make it my mission to come up with something delicious.
This year, we had friends over for dinner on the Friday before my birthday and I decided I needed a pre-birthday cake - and thus this recipe was born.
You see, I asked Jesse what kind of cake he'd like me to make and (as to be expected) cheesecake, his favourite dessert.
But whilst I love cheesecake, it just doesn't have enough chocolate (or any chocolate at all) - so that needed to change.
Enter the ultimate chocolate swirl cheesecake. With a rich chocolate brownie based and swirled vanilla and chocolate cheesecake topping, it's a chocolate lover's delight you won't be able to stop thinking about.
And if you don't love chocolate?
Ermm... I'm sorry. I guess we can only be friends because I'll get to eat your share 😉
So let me share the recipe with you! >>
Yield: 8-12 slices
Gluten Free Chocolate Swirl Baked Cheesecake with Brownie Crust
Easy Gluten Free Chocolate Swirl Baked Cheesecake Recipe with Brownie Crust - Chocoholics pay attention, this is the cheesecake for you! Rich and creamy, this New York style easy baked cheesecake recipe is foolproof and perfect for dinner parties or the ultimate birthday cake. The brownie base and chocolate and vanilla swirl toppings are the perfect mix for this gluten free dessert. Cottage cheese and greek yogurt add protein and help to make this dessert a healthier one.
Click to pin this recipe on Pinterest!
Click to pin this recipe on Pinterest!
prep time: 1 Mcook time: 50 Mtotal time: 51 M
ingredients:
For the Brownie Crust
- 1/3 cup butter (75g)
- 1/2 cup + 2 tbsp (125g) coconut sugar or brown sugar
- 1 egg
- 3/4 cup (90g) gluten free plain flour
- 1/2 cup (50g) unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
For the Cheesecake Filling
- 2 cups (500g) cottage cheese*
- 1/3 cup (100g) plain greek yogurt**
- 2 eggs
- 1 tbsp vanilla extract
- 2 tbsp (20g) cornflour/cornstarch
- 1/2 cup (100g) coconut sugar, brown sugar or white sugar
For the Chocolate Swirl Batter
- 2 tbsp (15g) unsweetened cocoa powder
- 1 tbsp maple syrup
instructions:
How to cook Gluten Free Chocolate Swirl Baked Cheesecake with Brownie Crust
For the Brownie Crust
- Preheat your oven to 180C/355F.
- Grease and line an 8" springform cheesecake tin and set aside (Note: I used a 9" for the pictured recipe. Make sure you line the base at least or it will stick to the pan)
- In a mixer, beat your butter and sugar until light and fluffy.
- Add your egg and mix until combined.
- Sift in your flour, cocoa powder, baking powder and baking soda and mix your batter on low until a soft dough forms.
- Press your brownie crust mixture into the bottom of your prepared pan using wet fingertips or a spatula (it will be quite sticky!), making sure you spread the mixture all the way to the edges.
- Bake your base for 10-15 minutes or until the top begins to crack and the base is slightly firm to the touch.
- Allow to cool before pressing your base out to cover all of the edges (as the crust will likely come away from the edges as it bakes)
For the Cheesecake
- Preheat your oven to 170C/340F.
- Add all of your ingredients (except the chocolate swirl ingredients) into a food processor or blender and blend until smooth.
- Take half of your cheesecake mixture and place it into a separate bowl, set aside.
- With your remaining half in the food processor or blender, add your cocoa powder and maple syrup and blend until combined.
- Spoon alternating spoonfuls of your vanilla and chocolate cheesecake batter until both batters are used up.
- Swirl the top of your cheesecake with a skewer or knife to create a swirled pattern.
- Carefully place your cheesecake into the oven and bake for ~40 mins or until set.
- Remove from the oven and allow to cool before chilling in the fridge.
- This cheesecake is best served chilled and will keep for 2-3 days in the fridge in an airtight container.
NOTES:
*I use full fat cottage cheese. I haven't tried it with low fat/no fat cottage cheese but it should still work as well as it's still nice and creamy.
**I used 0% greek yogurt for the pictured cheesecake and it worked perfectly. I've also used 2% 4% and full fat greek yogurt with great results.
**I used 0% greek yogurt for the pictured cheesecake and it worked perfectly. I've also used 2% 4% and full fat greek yogurt with great results.
Recommended for this Recipe:
But tell me,
What's the best cake you've ever eaten?
And what would you pick as your dream birthday cake?
The best cake I've ever eaten was our gluten free wedding cake and my dream birthday cake always looks like chocolate on chocolate on chocolate on chocolate.
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