Chocolate is back, but this time, it’s a cheesecake 🙂 I love how these almost raw cakes are fluffy and light (when they’re not too thick) and they’re so tasty and pretty. This recipe is gluten free and quite lower in added sugar than your traditional recipe. It is best to start making this cheesecake a day in advance 🙂
Ingredients: (serves 8)
For the base:
- 200g of gluten free flour
- 100g of softened butter
- 30g of sugar
- 1 tsp of xanthan gum
- 1 egg
- 20g cacao powder
For the filling:
- 300g of cream cheese
- 200g of melted dark chocolate
- 20 cl of whole cream
- 20 of sugar
- 10g of vanilla sugar
For the topping:
- 100g chocolate
- 10cl of whole cream
- 2 egg whites
- 1 pinch of salt
- 50g of sugar
- 1 tbsp of water
Refrigeration: 3 hours
Baking: 20 minutes – 180°C
- Start with the base.
- In a bowl mix the gluten free flour with the cacao powder and the softened butter using your hands until you have a sandy texture.
- Add the xanthan gum, the salt and the egg and mix well until you can form a ball.
- Fill in contact and refrigerate for 30 minutes.
- Preheat your oven to 180°C and roll out the dough on baking paper to form a circle (about a centimetre thick).
- Place the circle on a tray with another sheet of baking paper on top and a heavy heat resistant dish to make sure the dough doesn’t rise.
- Bake for 20 minutes and set aside to cool down completely.
- Begin the filling.
- In a large bowl, mix the cream cheese with the cream and the 20 of sugar and the vanilla sugar.
- Melt the chocolate and add it to the cheese. Whisk it in until the mixture is fluffy.
- Spread a thick layer of chocolate filling on the cacao base and refrigerate for 2 hours minimum.
- Start with the topping.
- Melt the chocolate and mix in the cream.
- Spread on top of the cheesecake and let it cool down in the refrigerator at least an hour
- Beat the egg whites with the salt until firm.
- Melt the 50g of sugar with a tablespoon of water until you get a transparent sirup. Don’t let it caramelise.
- While beating the eggs, add the sugar sirup and keep on beating until it regains room temperature and forms multiple points.
- Put the meringue in an icing pouch and decorate the top of the cheesecake.
- Finish by caramelising the meringue with a culinary torch.
Last tip: Keep the cheesecake in the fridge until you serve it. You can make the two first steps a day in advance, but the meringue is best with it is made just before serving so that the sugar doesn’t have time to melt in the fridge with the humidity.