Recipe by Melinda Gale, Coshocton, Ohio
First place, EGGstra (Cheesecake), 2017
Baking temperature: 325 degrees
Baking time: 60-65 minutes
Yield: 16 slices
Ingredients
Crust:
- 1 1/8 c gluten free flour
- 2 T unsweetened cocoa powder
- 2 T sugar granulated
- ½ r salt
- 1 stick ice-cold unsalted butter, cut into pieces
- 2-3 T cold water
Glaze:
- ½ c semisweet chocolate chips
- 3 T butter
Filling:
- 2 T plus 1 ½ t instant coffee granules
- 1 T hot water
- 32 oz. cream cheese, softened
- 1 ½ c sugar
- ¼ c gluten-free flour
- 2 t vanilla extract
- 4 eggs, lightly beaten
- 2 c semisweet chocolate chips, melted, cooled
Instructions
Crust:
- Combine flour, cocoa, sugar, salt and butter into a food processor and pulse until crumbly
- Add one T of water at a time, pulsing after each addition until it forms into large clumps and resembles coarse wet sand
- Form into a round disc and wrap into plastic wrap or place into a quart size re-sealable bag
- Refrigerate for 30 minutes, then press into the bottom of spring form pan
Filling:
- In a bowl, mix coffee granules, hot water; set aside
- In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed until just combined
- Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture in the remaining batter; spoon over chocolate layer. Place spring form pan in a large baking pan; add 1 in of hot water to larger pan
- Bake at 325 degrees for 60-65 minutes or until center is set and top appears dull. Remove spring form pan from water bath, remove foil.
- Cool cheesecake on wire rack for 10 minutes, then loosen sides from pan with a knife
- Cool 1 hour longer. Refrigerate overnight
- Remove rim form pan.
Glaze:
- Melt chocolate chips and butter in microwave. Stir until smooth and spread over cheesecake