Chocolate cheesecake – Looking for The Best Crust

You would not believe but I have never tasted cheesecake in my life. Since I have been on a gluten free diet I couldn’t find any gluten free cheesecake. In all traditional recipes, you need plain buttery biscuits and I couldn’t buy any.

Two years ago I finally found a recipe without biscuits. I was so excited and tried to bake it. But the crust was sticky when I was working it and really dry after baking.

However, I was stubborn and decided to find a really nice gluten free crust suitable for cheesecake. And so I started my journey of looking for The Best Crust . My first condition was not to use biscuits or ready mixtures but to come up with the perfect recipe using only natural gluten free ingredients. The next condition for the dough was to be processed easily. And the last but not least condition was that the baked crust would not be dry or hard.

I’ve tried many different recipes, I’ve combined them and I’ve used many different flours. And finally I’ve found it! And it is really simple. You just need to mix two flours (rice and buckwheat flour) and the secret to success is to let it rest in fridge before pressing it into a pan.

Now you wonder who I baked all these testing cheesecakes for. The answer is my colleagues, friends and for our family breakfast or dinner. Yes, we like eating cheesecake for breakfast 🙂

One of the cheesecakes I made was with chocolate and here is the recipe. You can use the crust for all your cheesecake variations.

I will be glad to hear your experiences with the cheesecake crust. I am really satisfied with this recipe but maybe together we can find even a better one.

cheese-chocolate.jpg

INGREDIENTS

Crust:

  • 150 g buckwheat flour
  • 115 g rice flour
  • 80 g softened butter
  • 70 g icing sugar
  • 1 pkg vanilla sugar (20g)
  • 60 ml milk
  • 1 egg
  • 1/2 pkg baking-powder (6g)
  • 1 tsp lemon peel
  • a pinch of salt

Filling:

  • 200 g dark chocolate (I like 70% or more)
  • 500 g cream cheese
  • 400 g sour cream
  • 3 eggs
  • 3 tbsp cane sugar
  • 1 tbsp unsweetened cocoa powder

DIRECTIONS

  1. For the crust: Mix together all of the powdery ingredients.
  2. Add the other wet ingredients and process the dough until it comes together.
  3. Let it rest for 30 minutes in the fridge. It will be easier to press into the form because it will be tougher.
  4. For the filling: Melt chocolate in a water bowl (Place a wide skillet with about 3-5 cm of water on a burner. Place chopped chocolate in a heatproof bowl and set the bowl directly in the water. Bring the water to a simmer, then turn off the flame and let the chocolate sit until it is melted.). Let the chocolate cool down.
  5. Mix together cream cheese, sour cream, eggs, cane sugar and finally add cocoa powder.
  6. Add melted chocolate.
  7. Remove the crust from fridge, press it into the bottom and up the sides of the form. Use fingers to do it evenly.
  8. Fill the form with the filling and bake it for about 30-40 minutes at 170 °C.
  9. Remove from the oven and let the cheesecake cool down before eating.

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