Gluten Free Chocolate O’s Cheesecake Recipe
The most deliciously rich gluten free cheesecake. This one does have lots of dairy in it and it benefits all the more for it!
Ingredients
For the base
- 2 packets of Schär's Chocolate O's that's about 330g
- 100g butter melted
For the filling
- 750g Full fat cream cheese
- 125g Icing sugar
- 1 tsp Vanilla extract
- 300ml Double cream
- 1.5 packets of Schär's Chocolate O's that's about 250g
For the topping
- 0.5 packet of Schär's Chocolate O's that's about 80g
- a few extra Chocolate O's just to finish off
Instructions
- Firstly make the base. in a bowl crush 2 packets of your Schär Chocolate O's using a rolling pin. Crush both the biscuits and the filling can be crushed all together.
- Add the melted butter to the crushed biscuits, mix together and then press into a deep loose bottom tin or ideally a spring form tin. (Mine was 8inches wide) Place in the fridge whilst you make your filling to chill.
- For the filling start by mixing together your cream cheese, vanilla extract and icing sugar until smooth. (I used my KitchenAid for this but you could do it with an electric hand mixer or by hand if you fancy a workout!)
- Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though!)
- Next crush 1.5 packets of your Schär Chocolate O's and fold them into the filling.
- Spread your filling on top of the base and leave to chill in the fridge for around 5 hours but I like to make mine the day before and leave it to chill fully overnight.
- Remove your cheesecake from the fridge and crush about half a packet of your Chocolate O's. Sprinkle them on top of the cheesecake whilst still in tin so they completely cover the top. Then remove the cheesecake from the tin and finish the decorating with some Chocolate O's cut in half on top!
- Keep refrigerated until you are ready to serve!
- Enjoy!