Say CHEESE

Can we all just take a moment to praise the good lord that I CAN EAT DAIRY AGAIN.

So bring on the cheese, butter, milk, ice cream… wait… I should probably slow down before I gain a million pounds.

But seriously, someone should alert Pizza Luce that they are not allowed to send me any more GF pizzas…my thighs would thank you. 

ANYWAYS, to celebrate my newfound ease with eating I decided to make my favorite dessert that does not come dairy free… ENJOY! 

Double Chocolate Cheesecake (Gluten free, NOT at all in any way, shape, or form, dairy free)

****Adapted from deep dark chocolate cheesecake from epicuruous.com

 ingredients

Crust

•   1 package gluten free graham crackers (I found mine at whole foods, brand kinnikinnick foods, s'moreables graham style crackers) 

•   1 tablespoon sugar

•   1/4 cup (1/2 stick) butter, melted

Filling

•   2- 4 oz Ghirardelli chocolate bars- chopped (I used 60 percent cacao bittersweet chocolate, but substitute any chocolate you would like)

•   4 (8-ounce) packages cream cheese, room temperature

•   1 1/4 cups plus 2 tablespoons sugar

•   1/4 cup unsweetened cocoa powder 

•   4 large eggs

Topping

•   3/4 cup whipping cream

•   1- 4oz chocolate bar- dark- chopped 

•   1 tablespoon sugar

•   Bittersweet chocolate curls

preparation

For crust:
Preheat oven to 350°F. Butter 9-inch-diameter spring-form pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar.(I used a plastic bag and a rolling pin). Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling.

For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. 

Release pan sides and remove, add chocolate curls to top.

Happy Living!

~M