Valentine’s day is around the corner and this time of year, I’m all about getting in a whole lot of chocolate desserts. This year is no exception and I opted to make a gluten free dessert full of chocolate. This Gluten Free Salted Caramel Chocolate Cheesecake will win over the heart of any chocoholic for Valentine’s Day…
Gluten free desserts are now easier to come across at the grocery store and are even easier to make at home by substituting gluten laden ingredients with gluten free versions! Using GF chocolate cookie wafers, I processed them into crumbs and use that as my base for the cheesecake crust. And taking inspiration from Cooking Light, I made a chocolate cheesecake which I swirled a salted caramel sauce into and also served with more salted caramel sauce as a finishing touch.
1 tablespoon stick margarine
1 tablespoon egg white
1 1/3 cups GF graham cracker crumbs or GF chocolate cookie wafers (processed)
Vegetable cooking spray
3 (1-ounce) squares semisweet chocolate
1/4 cup salted caramel sauce (recipe follows)
2 (8-ounce) blocks Neufchâtel cheese, softened
1 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sour cream
1 tablespoon sugar
2 teaspoons unsweetened cocoa
Salted Caramel Sauce (recipe follows)
Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake.
Let cheesecake stand for 45 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.
Combine sugar and 2 tablespoons water in a small saucepan over medium heat and bring to a boil, stirring until sugar dissolves completely.
Increase heat to medium-high and cook without stirring, occasionally swirling pan, until sugar is a deep amber color, roughly 5-8 minutes; then take off saucepan from heat.
Add cream and butter (mixture will bubble – be careful!) and whisk to combine. Set aside and cool slightly. Caramel will firm up to a nice sauce as it cools.
Add caramel sauce in above recipe as directed and drizzle caramel sauce over cheesecake with a sprinkle of sea salt for garnish.
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