Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Cappuccino Cheesecake Recipe
GF Recipe Summary
Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 60-63)
Gluten-Free Cappuccino Cheesecake: The wonderful flavors of chocolate and coffee come together in a creamy cheesecake with sour-cream topping, mocha ganache, and spiced chocolate crust.
This incredible cheesecake is absolutely a coffee lover’s dream. This dessert features the complementary flavors of coffee and chocolate in a wonderfully textured cheesecake filling, a sour cream topping, and a hearty, nutty, chocolaty crust.
Given the various layers involved in making the cheesecake, it will take a while to prepare, but the results are absolutely worth the investment. As of the time of this writing, the Kahlua liqueur used in the chocolate ganache was considered GF by most sources, as is the light rum used in the cheesecake filling (rum is generally distilled from cane sugar or molasses and should be GF by nature, though you should check your particular brand to confirm).
A robust chocolate and coffee flavored cheesecake awaits you!
Gluten-Free Recipe Card and Pictures
½ Cup (1 Stick) Butter ½ Cup Brown Sugar ½ Teaspoon Vanilla 4 Ounces Cream Cheese ¼ Cup Cocoa ½ Teaspoon Nutmeg 1 Teaspoon Molasses 2 Teaspoons Baking Powder ½ Teaspoon Baking Soda ¾ Cup White Rice Flour ¼ Cup Glutinous Rice Flour ¼ Cup Tapioca Flour ½ Cup Nut Meal (e.g., Almond) ½ Cup Sliced Almonds 1 Tablespoon Instant Coffee
1½ Cups Whipping Cream 20 Ounces Semisweet Chocolate ¼ Cup Kahlua
2 Pounds (four 8-Ounce packages) Cream Cheese 1⅓ Cups Sugar 1 Tablespoon Cornstarch 2 Tablespoons Light Rum 2½ Tablespoons Instant Coffee 2 Tablespoons Ground Coffee 1 Tablespoon Vanilla 1 Teaspoon Molasses 4 Eggs
1½ Cups Sour Cream ⅓ Cup Sugar 2 Teaspoons Vanilla
- Cream together the butter, sugar, and vanilla.
- Add cream cheese; mix.
- Add cocoa, nutmeg, baking powder, baking soda and molasses; mix.
- Slowly add flours and mix well.
- Add nut meal, almonds, and instant coffee; mix until all ingredients are well distributed.
- Line a 10" spring-form pan with baking parchment (as pictured below). Apply cooking spray to sides of pan.
- Place crust mixture into the bottom of the pan directly on top of the parchment paper and, with fingers, form a thin, even crust (do not form crust up sides of the pan).
- Bake crust at 350° for 35 minutes. While crust is baking, make Kahlua Ganache.
- In a medium sauce pan, heat whipping cream until it is just on the edge of boiling.
- Remove pan from heat and add the Kahlua and half of the semisweet chocolate.
- Whisk the ingredients together until the chocolate is well distributed. Add the remaining semisweet chocolate and continue to whisk until the ganache has a smooth even texture.
- When crust is done baking (leave in springform pan), place 2 cups of the ganache directly on top of the crust in an even layer, reserving the remainder of the ganache for decorating the top of the cake (in the final assembly step, the remaining ganache will be used as an icing to decorate cake).
- Place the springform pan with crust and ganache layer into the freezer for approximately 40 minutes or until ganache layer is completely frozen.
- While ganache is in freezer, create cheesecake filling.
- Beat cream cheese and sugar together in a mixing bowl.
- Add the cornstarch, rum, instant coffee, ground coffee, vanilla and molasses; mix well.
- Add the eggs one at a time, being sure to mix well between the addition of each egg
- Pour filling on to the top of the frozen ganache and crust.
- Bake at 350° for 80-85 minutes.
- While cheesecake bakes, create sour cream topping by lightly beating together sour cream, sugar, and vanilla. As soon as cake has finished baking, apply the sour cream topping evenly over surface of baked cake, and then place the cake (with topping) back in the oven; bake for an additional 13 minutes to set the topping.
- Allow the cheesecake to cool to room temperature and place it in the refrigerator. Allow cake to chill for at least 3 hours prior to final assembly.
- Remove the cheesecake from refrigerator and use a thin-bladed knife to cut around the edge of the cheesecake, loosening it from the sides of the springform pan.
- Remove side of springform pan from cheesecake.
- Place reserved Kahlua ganache in a piping bag or in a durable zip locking bag (cut a corner of the bag when contents are inside to form piping hole), decorate the cake with the ganache as desired.
- Decorating suggestion (as pictured above): with the reserved ganache, make a series of straight lines followed by diagonals on the cake’s surface, then frost around its outside edge.
- Place cake in refrigerator and allow to set for at least 8 hours prior to serving.