Gluten-Free Pumpkin Chocolate Cheesecake

17 Oct Gluten-Free Pumpkin Chocolate Cheesecake

For the crust:

1/2 cup (80g) Cloud 9 All-Purpose Baking Flour
2 ounces (50g) unsweetened chocolate
1/4 cup (56.5g) butter
1 cup (200g) sugar
1 egg (50–52g)
Pinch of salt
1 tsp (5g) vanilla

Directions for base:

1. Melt the chocolate and butter in a mixing bowl.
2. Add Cloud 9 Baking Flour, sugar, egg, salt and vanilla, mixing just until ingredients are incorporated.
3. Spread the mixture on the bottom of a buttered 10″ springform pan.
4. Bake at 300°F (150°C) for 15 minutes and then allow to cool.

For the filling:

3 Tbsp (30g) Cloud 9 All-Purpose Baking Flour
1 tsp (3g) cream of tartar
6 large eggs (300–312g), separated
1 1/2 cups + 3 Tbsp (337.5g) sugar
1 tsp (2.5g) cinnamon
1 tsp (4–5g) ginger
1/2 tsp (3g) salt
1/4 tsp (0.5g) mace
1/4 tsp (0.5g) nutmeg
500g cream cheese
3/4 cup (170–175g) pumpkin puree
2 cups (500ml) sour cream
1 tsp (5g) vanilla
1/2 cup (85g) chocolate chips

Directions for filling:

1. Beat the egg whites and cream of tartar until frothy.
2. Add the 3 Tbsp of sugar to the egg whites and beat until stiff. Set aside. In a mixing bowl, mix together the Cloud 9 Baking Flour, remaining sugar, cinnamon, ginger, salt, mace and nutmeg. Set aside. Beat the cream cheese until soft and add the egg yolks one at a time while beating.
3. Mix in the pumpkin puree, followed by the sour cream and vanilla. Beat in the dry mix. Fold in the beaten egg whites, followed by the chocolate chips.

Final Preparation:

1. Preheat the oven to 325°F (165°C).
2. Pour the filling over the base in the springform pan.
3. Bake for 1 hour and 15 minutes or until cake is mostly set. There will be a slight jiggle when the pan is lightly tapped.
4. Turn the oven off and allow the cheesecake to cool in the oven with the door open for 10 minutes. Allow to cool at room temperature, then refrigerate overnight. Serves 12.

Options / Suggestions:

To simplify, or if you prefer a different base, you can use a premade graham cracker or chocolate cookie crust.

You can leave the cheesecake in the oven overnight and then cool in the fridge the next day if your baking space is not too warm.

This cheesecake freezes well, wrapped tightly, for up to 3 months. Defrost in the fridge overnight before serving.

Some Tips:

Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.