I was always a huge fan of cheesecake, vanilla cheesecake with berries, chocolate with more chocolate on top, baked cheesecake, without oven, creamier, in a single jar, cheesecake bars, rectangular cake, is undoubtedly one of my favorite desserts , and I am very happy to be able to share one of my favorite cheesecake recipes, this chocolate
This cheesecake is quite easy to make, it takes a good time in the oven, but the preparation is fast, and it is really worth trying as the result is amazing.
Did you see that marbled? Yes, besides super-rich it’s pretty, and this happens because it has some nice veins of chocolate and peanut butter that alternate to create that marbling effect. To achieve this we will divide the mixture into two equal parts, to one we will add cacao while the other half a little more peanut butter, and we will alternate the mixture little by little in the mold, this way we will obtain this effect.
Why make a cake this way? Because it is much more fun and pretty than a smooth cake or one that is simply divided into the middle, first one flavor and then the other, do not you think? The food comes through the eyes first haha.
Besides super rich and pretty this cake is really creamy, which is a very important point when it comes to cheesecake, right?
For a gluten-free option use gluten-free oatmeal, which you can get at any store specializing in celiac products.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Super creamy and beautiful cheesecake, with gluten free option.
- 2 cups instant oats 200g
- 1 large egg
- 1/3 cup muscovado or coconut sugar 60g
- 1/4 cup coconut or sunflower oil, liquid 45ml
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 5 large eggs
- 500 g cream cheese
- 1 cup coconut or muscovado sugar 200g
- 2 tsp vanilla extract
- 1/2 cup natural unsalted peanut butter 100g
- 1/3 cup raw cacao powder 30g
- 100 g dark chocolate to decorate optional
Preheat the oven to 190°C, butter and flour a mold of 18cm in diameter approx. with parchment paper
Process the oats to obtain a fine flour, add the rest of the ingredients and process again until everything is well integrated, put the mixture in the mold and press well against the base. Lay aside
In a large bowl put the cream cheese and add the 5 eggs, beat until well integrated, add the rest of the ingredients except the cacao and beat well, once integrated everything divide the mixture into two equal parts, to one half add the cacao, mix it well.
To achieve the marble effect you have to alternate a little of each mixture in the center of the mold, that is, first place 3 tablespoons of chocolate mixture, in the center of the base, and then on top, also in the center, 3 tablespoons of the other mixture, and so on until the two mixtures are finished.
Bake in a water bath* for one hour to 1 hour and 20 minutes, or until it is completely firm. (It is recommended to cover the mold in aluminum foil to prevent water from entering it)
Unmold and let cool, melt the chocolate and bathe the cake. Keep it in the fridge
* Baking in a water bath means that the mold of the cake is inside another mold, or a baking pan, with water. With only 1 or 2 fingers of water it’s enough.