Chocolate Cold Cheesecake – Gluten-free version

👨‍🍳 Method

For the Crumb Crust

1. 1
   Melt the chocolate and let cool.

   Double boiler (bain-marie)orMicrowave
2. 2
   Grind the gluten-free biscuits into fine crumbs in a food processor.

   Food processor
3. 3
   Add the butter (melted) and mix well.
4. 4
   Press the mixture into the bottom of a 24 cm springform pan and chill 20 minutes.

   Springform panRefrigerator

   💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.

For the Cream Filling

1. 5
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 6
   Keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 7
   In a bowl, mix the cream cheese, powdered sugar, cocoa powder and vanilla until the mixture is smooth.

   Bowl
2. 8
   Fold the melted chocolate and the whipped cream into the cheese mixture gently.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: a wide motion from the bottom up keeps the air in the whipped cream, and the cake comes out light and airy.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
3. 9
   Pour the filling over the crust and smooth the top.
4. 10
   Cover and refrigerate at least 4 hours, preferably overnight, until the cake is firm.

   Refrigerator