This post is also available in: EspañolJump to recipe
Cheesecake and chocolate, a marriage for the whole life!
If there is a dessert, a recipe, that really drives me crazy, it is cheesecake, any type of cheesecake. Since I was a kid I have always been a fan of it, especially of the classic one, vanilla with berry compote or berry jam, and, until I tried this recipe, I thought it was the best cheesecake.
My love for chocolate is public knowledge, and creamy desserts are my weakness. I have tried the chocolate cheesecake a few times before, but this is without a doubt the best of all.
First of all we have to talk about what is the best way to make the cheesecake, baked or with gelatin? Personally, I like a baked cheesecake much better, it may be more work than gelatin, but the texture and flavor are vastly superior. The trick to achieve a good consistency without drying consists of 2 things, first, bake it in a double boiler, that is, with the cheesecake mold inside a roasting pan with a little water, this helps it cook evenly and not it dries. The second tip is not to cook it completely, take it out of the oven when the center is still barely liquid, in this way, after cooling it, it hardens but remains creamy.
For this recipe we will need very simple ingredients, nothing strange, only a lot of chocolate, better if it is bitter and without sugar, eggs, many eggs to give it consistency and increase the nutritional value, heavy cream for creaminess, you can use a cream of light milk, low calorie / light cream cheese, cocoa powder to intensify the chocolate flavor, and finally the ingredients of the base, which in this case is gluten free, but you can replace it with common flour, if you are not gluten intolerant, or by almond flour or oats, to obtain a more nutritious dough.
Let’s go with the recipe, there are 5 simple steps. I hope you enjoy it!
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @gaspar.carreira or send me an email to firstname.lastname@example.org telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
SHARE IT ON YOUR SOCIAL MEDIA; IT HELPS ME A LOT!
Best chocolate cheesecake (gf)
A simple, creamy, very intense and decadent chocolate cheesecake, with a gluten-free base and a rich dark chocolate ganache on top
- 2 cups gluten free flour mix 240g
- 1/2 cup coconut or muscovado sugar 75g
- 1/2 tsp sea salt
- 1 large egg
- 1/4 cup coconut or sunflower oil 60ml
- 1/2 cup cold water 120ml
- 1 1/2 cups low fat cream cheese 500g
- 1 cup whipping cream 200ml
- 4 large eggs
- 3/4 cups coconut or muscovado sugar 110g
- 200 g melted dark chocolate at least 70% cacao
- 1/2 cup cacao powder 45g
- 1 tsp vanilla extract
- 2 tsp instant coffee powder
- 1/4 tsp sea salt
- 200 g chocolate pastry bath or melted dark chocolate
Preheat the oven to 180°C (360°F). And line a 20cm diameter (8") round mold with parchment paper, grease it and flour it.
In a bowl mix the dry ingredients of the base, form a hole in the middle and add the wet ingredients, integrate until you get a homogeneous and smooth dough, put in the mold and press well against the base and the edges.
Puncture the entire base of the dough, and add weight on top so the crust does not inflate (you can put aluminum foil and beans on top) and bake for 15 minutes without browning, remove from the oven and let cool for a moment.
Beat the cream cheese with the cream, add the sugar, vanilla and eggs. Add the melted dark chocolate and mix. Add the rest of the ingredients and beat again, taking care that there are no lumps.
Pour over the crust, line the mold with aluminum foil on the top and bottom if it is removable, and bake in a water bath* for 1 hour or until the top is solid and the center is barely wet/liquid.
Let stand 20 minutes and unmold. Let cool until the next day in the refrigerator.
Melt the pastry bath in a water-bath or in the microwave. Or melt the dark chocolate with 5 or 6 tablespoons of heavy cream, and spread over the cheesecake, add grated chocolate and enjoy.
Keep in the refrigeretor up to 1 week.
* Bake in a water bath: line the mold with aluminum foil so the water no enters to it, if using a removable mold it is necessary to line it on the top, bottom and sides. Put the mold inside a roasting pan with 2 fingers of water and bake. Make sure the pan does not run out of water.
This post is also available in: Español