Gluten Free Chocolate Caramel Cheesecake

V20 Chocolate Cheesecake1

While I was making this luscious desert a very bad thing happened, my camera battery died so I have no photos of the fully constructed cheesecake going into or coming out of the oven. Having put my camera back in the bag while the battery was charging I then forgot to take a photo of the cooled cake before I cut into it and by the time I remembered that I needed a photo for the site the ravaged remains of this once lovely cake were not worth recording. This is a cake that once you starting eating you can’t stop, it is a real one more wafer situation. People were sitting around the table, not bothering to cut a slice just scooping directly from serving plate to mouth with their forks.


This cake is another recipe from Smitten Kitchen. For ages I had but it to the back of my mind as I was convinced I would somehow make a mess of the Caramel part of the Caramel Cheesecake but the recipe kept calling to me. I love cheesecake, my go to recipe is for a white chocolate cake but I wanted to add to my repertoire so I took a chance that I would be able to pull this off.


The idea of making caramel can be intimidating but this method is simple and I have made this cake a few times since and it has always worked well. In her wisdom Deb Perlman, of Smitten Kitchen also recommends doubling the quantity of crust so you can bring the crumby goodness all the way up the sides of your tin so that you get a biscuit edging to the cake as well as the biscuit base. I didn’t do this the first time but I have done it since and the extra crust is gorgeous.


Cheesecake is very easy to adapt for Gluten Free, there are quite few varieties of GF digestive biscuit out there, here I used the Tesco Free From Chocolate Digestives, I figured the extra chocolate wouldn’t go astray


Crumb Crust

Ingredients: you can double this if you want to completely surround your cheese cake with the biscuit crust
5 ounces finely ground Gluten Free digestive biscuits
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
1. Butter a 10” loose bottom tin
2. Crush your biscuits, I like to do this the old fashioned way by butting he biscuits in a food bag and going to town on them with a rolling pin. You could use a food processor if you like.
3. Stir in the sugar, salt and the melted butter.
4. Press the biscuit mix in to the base of the tin and up about an inch around the edge. If you have mad the double quantity yu could bring the crust as high up the side of the tin as you can.

V20 Chocolate Cheesecake

Caramel Chocolate Filling

Preheat the oven to Gas 4 / 180c / 350

1 cup of sugar
3/4 cup double cream
8 ounces 60% or 70% chocolate chopped, check to make sure it is GF
1/2 cup of sour cream
3 x 8 ounce packages of cream cheese
4 large eggs
1 teaspoon of vanilla extract

1. Pour the cup of sugar in to a heavy bottomed pot over a medium low heat. Stir the sugar slowly with fork until it starts to melt. This will take a bit of time so don’t panic and tuirn up the heat. The mix with go sandy, then start to melt and finally you will have a lovely pale god caramel. Cook the caramel over the same medium heat until it turns a deep gold.
2. Remove the pot from the heat and carefully pour in the double cream the mix will bubble up and hiss a bit so make sure your pot has high enough sides so it doesn’t bubble over. The caramel will harden so put the pot back on the medium heat and stir until the caramel dissolves.
3. Remove the pot from the heat and stir in the chopped chocolate, once the chocolate is combined you can stir in the sour cream.
4. In a bowl use an electric mixer to beat the 3 packs of cream cheese to loosen them up.
5. Pour in the chocolate mix and using a low speed beat to combine.
6. Crack and beat in your eggs one at a time and then add the teaspoon of vanilla. Use a spatula to scrape down the sides of the bowl to make sure everything is well combined.
7. Pour the filling over the crust in your prepared tin and place on the middle shelf in your oven. Bake for 55 minutes until the cake is set around the edges but still wobbly in the centre.
8. Once cooked run a knife around the edge of the cake to loosen it from the tin.
9. Allow the cake to cool. This cake is best left to chill and set overnight but wait at least a few hours before you remove it from the tin and dig in.

V20 Chocolate Cheesecake2
This really needs no adornment, it has a silky smooth texture and  is amazingly rich but it you did want to put something with it a tart raspberry puree would be great

Gluten Free Chocolate Roulade with Raspberry Mousse


Squidgey, chocolatey, light as air deserts are great after a big meal and as I was planning on doing a proper roast dinner I definitely wanted a desert that wasn’t going to be too heavy.

Chocolate Roulades are a great option for a gluten free desert, nine times out of ten any recipe for a chocolate roulade is going to be flourless so as you aren’t adapting the recipe to be gluten free you can be confident that it will work. Just make sure that your chocolate or cocoa powder is gluten free then you are good to go.


Raspberries always work well with chocolate so instead of a chocolate ganache or whipped cream filling I decided on a raspberry mousse. This not too sweet mousse is a lovely counterpoint to the richness of the chocolate roulade.


Raspberry Mousse



1 cup of fresh raspberries

1& 1/8 teaspoons of powdered gelatin

1 & ½ tablespoons of lemon juice

½ cup of sugar

250ml of double cream


  1. Put the lemon juice in a small bowl and sprinkle over the powdered gelatin and leave to absorb.
  2. Press the raspberries through a fine sieve until you have a puree. Take your time with this as with a bit of effort you will get a good amount of puree.
  3. Put the puree and the sugar in a saucepan over a low heat and stir to combine. Allow the mix to just heat gently until bubbles form at the edge but don’t allow to boil.
  4. Remove the pan from the heat and add the gelatin stirring continuously for one minute until the gelatin has dissolved in to the puree.
  5. Pour the puree in to a jug or bowl and allow to cool
  6. Whip the double cream to a soft peak stage and add the cooled puree, allow to chill until you want to use it.


Chocolate Roulade



5 ox / 150 grams of caster sugar

6 large eggs, separated

2oz / 50 grams of cocoa powder

Preheat the oven to Gas 4/ 180c/350

Line a Swiss Role tin with baking parchment


  1. Whisk the egg yolks with the sugar until they are thickened and pale cream in colour
  2. Sieve over the cocoa powder and mix to combine
  3. In a clean dry bowl with clean whisks beat the egg whites to the soft peak stage, if you over beat the egg whites you will end up with a dry, shrunken sponge.
  4. Fold the egg whites in to the cocoa batter, Use the initial spoon of egg white to loosen up the batter before gently folding in the rest.
  5. Pour the mix in to your lined tin and bake in your pre heated oven for tenty to twenty five minutes. Don’t over -cook or the sponge will be too dry
  6. Once cooked remove from the oven and leave to cool in the tin for ten minutes before carefully lifting the roulade out of the tin. Don’t remove the baking parchment
  7. Once the sponge has cooled you can add the mousse. Put a sheet of baking parchment, larger than the dimensions of the roulade, on your work surface and carefully place the roulade top side down on the parchment.
  8. Gently peel back the baking parchment that was used during the baking process. Using a spatula or flat knife spread the mousse over the sponge leaving a 1 inch gap around the edges.
  9. To roll the roulade lift the edge of the baking parchment that is closest to you and gently but firmly roll the roulade away from you. Roll along the long edge.
  10. Place on a serving dish and top with raspberries or a dusting of icing sugar.



This really is great on its own but if you wanted to gild the lily you could serve it with a dollop of unsweetened whipped cream.