Triple Chocolate Oreo Cookie Cheesecake – Gluten Free
Published on Aug 11, 2023by Kristina Stosek
Chocolate and Oreo cookies highlight this Gluten-Free Triple Chocolate Oreo Cookie Cheesecake. An Oreo cookie crust, creamy chocolate cheesecake filling, and a chocolate chip creamy topping with a sprinkle of Oreo crumbs make this gluten free baked cheesecake a winner! And it’s the easiest recipe to make and hard to mess up.
Most frequently asked questions about baking a cheesecake?
Why does my cheesecake crack?
Cheesecakes can crack for several reasons, and while it’s a common issue, you can take steps to minimize the chances of cracking.
- Overbaking: Overbaking is a common cause of cheesecake cracking. When the cheesecake is baked too long, the edges can become overcooked and dry, causing the surface to crack as it cools.
- Prevention: Follow the recommended baking time in your recipe and perform the “jiggle test.” The edges should be set, but the center should still have a slight jiggle when gently shaken. The residual heat will continue to cook the center as the cheesecake cools.
- Rapid Temperature Changes: Sudden temperature changes can lead to cracks. If you remove a hot cheesecake from the oven and place it in a cold environment or the fridge, the quick change in temperature can cause cracks.
- Prevention: Allow your cheesecake to cool gradually at room temperature for about an hour before transferring it to the refrigerator. This helps to reduce the temperature difference between the cheesecake and its surroundings.
- Overmixing: Overmixing the cheesecake batter once you add the eggs can introduce excess air into the mixture, leading to cracks as the cheesecake bakes and sets.
- Prevention: After adding the eggs, mix the cheesecake batter just until the ingredients are combined. Avoid overbeating, which can result in incorporating too much air.
- Cooling Too Quickly: Cooling the cheesecake too quickly can cause cracks on the surface.
- Prevention: Allow the cheesecake to cool in the turned-off oven with the door slightly ajar for about an hour. Then, let it cool further at room temperature before transferring it to the refrigerator. I didn’t use this method because the topping covers any cracks.
- Even if your cheesecake does crack, don’t worry – many cracks can be covered with toppings like sour cream, fruit compote, or whipped cream.
Which is better, regular or light cream cheese for a cheesecake recipe?
Both regular and light cream cheese can be used to make cheesecake, but there are some differences you should consider before making your choice.
Light Cream Cheese:
Lower Fat Content: Light cream cheese contains less fat compared to regular cream cheese. It is made by blending cream cheese with skim milk or other ingredients to reduce fat content.
Texture: Light cream cheese might have a slightly different texture than regular cream cheese. It can be slightly softer and may not set as firmly, which could impact the texture of your cheesecake.
Taste: Light cream cheese can have a milder flavor than regular cream cheese.
Caloric Content: Light cream cheese has fewer calories than regular cream cheese due to its reduced fat content. This might be a consideration if you’re looking for a lighter dessert option.
Regular Cream Cheese:
Creaminess and Flavor: Regular cream cheese has a richer and creamier texture, often associated with classic cheesecake.
Firmness: Regular cream cheese typically sets more firmly during baking, which can result in a well-defined and stable cheesecake structure.
Traditional Cheesecake Taste: If you’re aiming for a classic rich cheesecake taste and texture, regular cream cheese is preferred.
How To Make Gluten-Free Triple Chocolate Oreo Cheesecake.
Start with making the Oreo cookie crust. You can use store-bought gluten free Oreo cookies or use our gluten free Oreo cookie recipe. You can also use our Gluten-Free Fudgy Brownie Cookies for the crust.
Place broken-down cookies into a food processor and process until you reach a fine breadcrumb texture. To the ground cookies add melted butter and cocoa powder. Process until combined. Reserve some for the topping, and then press the remaining crumb mixture evenly onto the bottom and about 1 1/2 inches up the side of the pan, and chill.
Next, make the filling and pour it into the crust. Bake for 40 minutes. The filling will jiggle in the middle but the edges should be set.
After 40 minutes of baking, remove the cheesecake from the oven and cool for 5 minutes. Meanwhile, make the topping, spread it gently over the cheesecake, and continue baking for 12 minutes longer.
Chill Before Serving: Once the cheesecake has cooled to room temperature, refrigerate it for several hours or overnight. Chilling helps the cheesecake set and develop its flavors.
What is the best oven temperature for cheesecake?
The ideal temperature for baking a cheesecake is around 325 – 350 F. Baking at this temperature provides a gentle and even heat that helps the cheesecake cook through without overcooking the edges or causing cracks on the surface. However, slight temperature variations are acceptable, and the key is to monitor the cheesecake’s doneness throughout the baking process.
Here are some additional tips to consider when baking a cheesecake at the recommended temperature:
Use an Oven Thermometer: Ovens can sometimes have temperature discrepancies, so it’s a good idea to use an oven thermometer to ensure your oven is truly at the desired temperature.
Check for Doneness: Around the 25-30 minute mark, check the cheesecake’s doneness. Gently shake the pan – the edges should be set, but the center should still have a slight jiggle. The residual heat will continue to cook the center as the cheesecake cools.
Remember that baking times can vary depending on the size and type of pan you’re using. Monitoring the cheesecake’s progress, like the jiggle test, will help you achieve the best results.
Can a cheesecake be undercooked?
Yes, a cheesecake can be undercooked. Undercooked cheesecake will have a soft and gooey texture in the center and won’t set properly like a fully cooked cheesecake.
Here are some signs that your cheesecake might be undercooked:
Texture: When you slice into an undercooked cheesecake, the center will be softer and almost pudding-like rather than having a smooth and creamy texture.
Jiggle: If the entire cheesecake jiggles significantly when gently shaken, especially in the center, it’s a sign that it might be undercooked. However, a slight jiggle in the center is normal if the edges are set.
Sticky or Wet Surface: If the surface of the cheesecake feels sticky or wet when touched, it could indicate that the cheesecake needs more baking time to be fully set.
Sinking: If the cheesecake has significantly sunk in the middle after cooling, it could be due to it being undercooked. As it cools, the center should sink slightly but maintain its structure.
How to Store a Gluten-Free Triple Chocolate Oreo Cheesecake?
Properly storing a cheesecake is essential to maintain its texture, flavor and prevent it from spoiling.
Cool Completely: After baking, allow the cheesecake to cool in the pan on a wire rack. This helps prevent condensation from forming on the surface, which could make the top soggy.
Refrigeration: Once the cheesecake has cooled to room temperature, cover it with plastic wrap or store it in an airtight container. This prevents the cheesecake from absorbing odors from the refrigerator and helps maintain its moisture content. If you’ve baked a traditional cheesecake and stored it correctly in the fridge, it will last 5 to 7 days.
Freezing (Optional): If you need to store the cheesecake longer, consider freezing it. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Place it in an airtight container or a resealable freezer bag. A cheesecake can stay good for up to 2 months when frozen.
When you’re ready to enjoy it, thaw it in the refrigerator overnight
Optional Toppings for Gluten-Free Triple Chocolate Oreo Cheesecake
Fresh Berries: Berries like strawberries, blueberries, raspberries, and blackberries are classic choices to serve alongside cheesecake. They add a burst of color and a touch of tartness and complement the richness of the cheesecake.
Fruit Compote: Make a homemade fruit compote by simmering fruits like berries, peaches, or cherries with some sugar until they’re softened and syrupy. Spoon the compote over the cheesecake just before serving for a flavorful and elegant touch.
Chocolate Ganache: Drizzle or spread a layer of chocolate ganache over the cheesecake for a decadent and indulgent pairing. You can’t go wrong with more chocolate. The creamy chocolate flavor complements the creaminess of the cheesecake and the Oreo cookies.
Caramel Sauce: A drizzle of caramel sauce adds a delightful sweetness and a touch of contrast to the cheesecake’s creaminess. You can also sprinkle sea salt over the caramel for a salted caramel twist to the Oreo flavor.
Whipped Cream: Serve a dollop of freshly whipped cream alongside the tripple chocolate Oreo cheesecake to add epic deliciousness.
This Gluten-Free Triple Chocolate Oreo Cookie Cheesecake is loved by kids and adults alike. Cheesecake is a dessert that will keep for days when properly stored so that you can enjoy a slice of delicious gluten free dessert every day of the week. Or, try our popular Gluten-Free Baked Tiramisu Cheesecake recipe, or the Salted Caramel Chai Pumpkin Cheesecake dessert. Enjoy!
Triple Chocolate Oreo Cookie Cheesecake – Gluten Free
Published on Aug 11, 2023by Kristina Stosek
Brake the cookies into smaller pieces and place them in a food processor bowl. Pulse until they resemble fine crumbs. Add cocoa powder and melted butter and process until combined. Reserve 2 tablespoons for topping
Line the bottom of a 9-inch springform pan with parchment paper. Press the remaining crumb mixture evenly onto the bottom and about 1 1/2 inches up the side of the pan, and chill
Preheat oven to 350 F
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream until smooth. Add chocolate and vanilla and mix until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
Place the pan on a baking sheet lined with foil or parchment paper. Bake for 40 minutes (filling will slightly jiggle in the middle but the sides will be set). Remove from the oven and let stand for 5 minutes. Reduce oven temperature to 325 F
CHOCOLATE CHIP TOPPING
Meanwhile, combine sour cream, vanilla, and sugar. Fold in chocolate chips. Gently spread over filling. Sprinkle with reserved crumbs. Bake 12 minutes longer.
Cool on a wire rack for 1 hour, then cover with plastic wrap and refrigerate overnight
To serve, run a knife around the edge of the cheesecake and release the clasp. Transfer onto a dessert platter. Enjoy!
*see tips in today’s blog on how to make the perfect baked cheesecake