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Tuesday, 6 May 2014

Gluten Free Chocolate & Raspberry Cheesecake


Hello Lovelies,


All the thanks for this devilish recipe should go to my lovely mummy, as it is a family fave and was nabbed from her recipe book, so thank you Mummy.

As you may or may not know I try my hardest to stay gluten free (due to medical reasons, before the backlash starts) something that at times can be a little tricky, but slowly and surely I have found substitutes and ways around it.  

Puddings always seem to be the hardest thing to find substitutes for but this devilishly delightful cheesecake is perfect.  It has lovely fresh raspberries as the base instead of the traditional biscuit so it's perfect for us guys and gals who want to stay away from gluten.  I actually personally prefer it to the traditional cheesecake as the bottom is nice and fresh and the slightly tart raspberries really offset the rich chocolate.  

Ingredients:

Makes six ramekins

110g   caster sugar
120ml  whipping cream
150g   dark chocolate, melted and cooled
2 tbsp cocoa powder
200g   cream cheese

To make a traditional base:

150g digestive biscuits, crushed
45g  butter, melted


The first thing you want to do is measure your whipping cream, grab a whisk (an electric one is preferable unless you have guns of steel) and whip it up into stiff peaks.  Whilst you are whipping your cream measure your chocolate and pop in a bain marie to melt.



Then measure out your cream cheese and caster sugar and whisk together.  Once your chocolate has melted take it off the heat as you want it to cool before you fold it in.



Once your chocolate has cooled fold it into the cream, then add the cream cheese mixture and cocoa.  Once it is all folded in I tend to grab my whisk and give it another whiz to get those nice stiff peaks back.




Once your chocolate is sorted you need to smush (technical term) your raspberries, I normally grab a fork and squish them into an almost jam like consistency.  You then want to put a layer of raspberry on the bottom of the ramekin then spoon your chocolaty goodness on top. 


Once you have spooned everything in, put them on a plate or tray and cool them in the fridge for a good few hours.  When you are ready to serve, grab a parmesan grater and give them a little sprinkling of dark chocolate and then for a little colour I add a few raspberries. 







I love making these for a dinner party, as they are super easy, yummy, look pretty and there is no awkward serving, you know each person is going to get a lovely presented pudding rather than something that has fallen apart.

Once they are looking all snazzy and served to your guests or loved ones, it is time for the naughty bit, eating those little pots of joy!





Are you a cheesecake fans, or is an apple pie more your thing?
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