Monday, 8 October 2012

Gluten-Free Cheesecake with Chocolate Topping

Audrey's Gluten Free Cheesecake with Chocolate Chips and Dark Chocolate Topping
(modified version from recipe in 'Bonnie Stern's Essentials' cookbook)

Crust
1 1/2 cups (374 mL) Almond Flour/Meal
2 tbsp (25 mL) brown sugar
2 tbsp (25 mL) cocoa powder
1/3 cup (75 mL) butter, melted

 Preheat Oven to 350F
1.    For crust, combine ingredients in a bowl and mix until smooth.
2.    Press into an 8-inch (2 L) square baking pan.
3.    Bake for 15-20 minutes, until golden brown.

 Filling
1 lb (500 g) cream cheese
1/2 cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
~ 1/4 cup small dark chocolate chips

1.    For filling, beat cream cheese with sugar until light.
2.    Beat in eggs and vanilla until smooth.
3.    Fold in chocolate chips & pour over crust.
4.  Bake for 35 minutes, or until set (filling should not be runny, but don't overbake).

 Topping
~ 1/2 cup dark chocolate (enough to be able to cover the cheesecake with thin layer of chocolate)

Melt chocolate in double boiler. Spread over cooled cheesecake. Let cheesecake set (cool completely) before serving (refrigerate). Cut into squares and serve.

No comments:

Post a Comment