Gluten-free chocolate cheesecake
|165 g||cornflour — maizena|
|87 g||cocoa powder|
|100 g||icing sugar|
|2||eggs — small|
|2.5 ml||xanthan gum|
|500 g||cream cheese|
|125 ml||cream — fresh|
|90 g||icing sugar|
|15 ml||cornflour — maizena|
|150 g||dark chocolate|
|3||eggs — just the yolks|
Sift the cornflour, cocoa, xanthan gum and icing sugar together.
Add the softened butter/marg and rub into the dry ingredients.
Add the eggs to the mixture and mix well to form a workable, soft dough.
Wrap in clingfilm and allow to rest in the fridge before use
Break the chocolate into pieces and place into a glass bowl along with the cream.
Heat in the microwave for 2 minutes, stirring after I minute, until smooth and melted.
In another large bowl, place the cream cheese, egg yolks, cornflour and icing sugar and then stir with a whisk until smooth.
Add the liqueur and stir well.
Now add the melted chocolate mixture and stir together until well mixed through.
Set aside until your pastry bases are ready.
Take your chocolate pastry out of the fridge and flatten between 2 pieces of clingfilm.
Now roll out fairly thinly (2-3mm thick).
Remove the top layer of clingfilm and using a cutter, cut out 8 discs just slightly bigger in diameter than the cake rings/moulds you’ll be using.
Place the pastry discs onto a greased baking sheet and then press your cake tin into the pastry disc.
Bake at 160°C for 20 minutes.
Remove from the oven and then spoon your cheesecake mixture into the tins.
Place back into the oven at 150°C for 15 minutes.
Then turn the oven down to 120°C for a further 5 minutes. Switch the oven off and leave the cheesecakes to cool as the oven cools.
Once cool, place the tins into the fridge for about 30 minutes to an hour to chill, before removing from the tins.
Pour some chocolate glaze over the cheesecake.
Take a spoon and dig in.