Gluten-Free Cheesecake

1. 1

   Sift the flour and cocoa into a food processor, add 4 tbsp sugar, a pinch of salt, one egg and the butter and pulse until the dough comes together. Remove and shape the mixture into a ball with your hands, wrap in plastic wrap and chill for about 30 mins.

2. 2

   Preheat the oven to 350u00b0F. Line a 9 inch springform pan with parchment paper. Set aside 1/4 of the chilled dough. Roll the rest of the dough into a 13 inch circle then place into the prepared pan, pressing into the edges and sides. Chill.

3. 3

   Meanwhile, beat the remaining eggs with the rest of the sugar, a pinch of salt and the vanilla extract. Mix in the cottage cheese and cream cheese. Remove the shell from the refrigerator and fill it with the cheese mixture. Roll out the reserved dough to 1/8 inch thick. Cut out shapes and place on top of the cheesecake. Bake for 1 hour. Check the cake after 45 mins and cover with foil if necessary.

4. 4

   Remove from the oven and allow to cool in the pan for 1 hour. When ready to serve, remove from the pan, cut into pieces and serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.