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Marbled cheesecake
Prep Time
25 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins

Super creamy and beautiful cheesecake, with gluten free option.

Course: Dessert, tea time
Servings: 8 portions
Author: Gaspar Carreira
  • 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
  1. Preheat the oven to 190°C, butter and flour a mold of 18cm in diameter approx. with parchment paper

  1. 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

  1. 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.

  2. 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.

  3. 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)

  4. Unmold and let cool, melt the chocolate and bathe the cake. Keep it in the fridge

Recipe Notes

* 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.