Impressive and sooo delicious, this cheesecake is a show-stopper and it’s gluten-free, thanks to the gluten – free cookies!
I followed a great tip by Dorie Greenspan who suggests covering the cheesecake while baking, to prevent the vanilla part from becoming golden.
This keeps the contrast of the marble effect and your cheesecake will look (and taste) fantastic!
Marble cheesecake
Impressive and sooo delicious, this cheesecake is a show-stopper and it’s gluten-free, thanks to the gluten – free cookies! I followed a great tip by Dorie Greenspan who suggests covering the cheesecake while baking, to prevent the vanilla part from becoming golden. This keeps the contrast of the marble effect and your cheesecake will look (and taste)fantastic!
Ingredients
- 200 grams gluten-free cookies
- 1 Tbsp cocoa powder
- 1 Tbsp sugar, brown or granulated
- 70 grams unsalted butter, melted
- 1 Tbsp instant coffee
- 1 ½ Tbsp granulated sugar
- 2 Tbsp boiling water
- 120 grams dark chocolate
- 900 grams cream cheese
- 250 grams granulated sugar
- ¾ tsp salt
- 4 large eggs
- 2 tsp vanilla extract
- 320 grams whipping cream
Instructions
- Preheat the oven to 175˚C, fan. Cover the base of a 26 cm baking tray with non-stick paper. Wrap the outside pan with 3 layers of aluminium foil to water-proof it.
- Crush the cookies and mix well with the cocoa powder, brown sugar and melted butter. Press the cookie mixture on the base of the pan.
- In a small bowl, mix the instant coffee and 1 ½ tablespoon sugar with the boiling water. Stir to dissolve. Add it to the chocolate and place bowl over a water-bath, over low heat, until chocolate melts and mixture is smooth. Set aside.
- Beat cream cheese with the granulated sugar and salt. Add the eggs and vanilla. Add the whipping cream and keep whisking until the mixture is fluffy and slightly thickened.
- Separate 580 grams of the mixture (about 1/3) and mix in the melted chocolate.
- Add the vanilla and chocolate mixture alternately to the baking pan. Use a skewer to make shapes. Cover pan with aluminium foil. Place pan in a larger one and bake cheesecake in a water-bath at 160˚ C, fan for 70-80 minutes. When baked, turn off the oven and open the oven door slightly (stick a wooden spoon in the opening to keep door ajar). After an hour, remove the cake from the oven to cool. Transfer to the refrigerator for at least 6 hours before serving.
