[guide.chat] Chocolate cheesy cake recipe
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide Chat List" <guide.chat@xxxxxxxxxxxxx>
- Date: Sun, 17 Jul 2011 09:30:00 +0100
Gluten-Free Chocolate Cheese Cake
From Seriously Good Gluten-free Baking by Phil Vickery a talking book title
Makes 1 18 cm round cheesecake
Preparation Time: 15 minutes, plus extra for overnight chilling cooking
Time: 20 minutes, plus 1 hour for setting
Ingredients:
For The Base: vegetable oil for oiling 125 G rice flour 25 G golden castor
sugar 25 G soft brown sugar 75 G unsalted butter, cubed
For The Filling: 100 G dark chocolate 400 G light or medium fat cream cheese
100 G golden castor sugar 1 teaspoon vanilla extract 200 G Greek yogurt
For The Topping: 100 G frozen fruits of the forest, defrosted and drained,
optional 2 tablespoons cherry jam, optional
Method:
Lightly oil a 6 inch deep or 18 loose-bottomed cake tin and line the bottom
with baking parchment.
For the Base: Put the flours and sugars for the base in a food processor and
blend together. Add the butter and process until the mixture forms fine crumbs
and then starts to clump together. Tip the crumb mixture into the base of the
prepared cake tin and press in lightly to make an even layer. Chill for at
least an hour.
To Make The Filling: Melt the chocolate in a heat proof bowl in the microwave
or over a pan of simmering water and set aside.
In a large bowl, beat the cream cheese, sugar and vanilla with a handheld
electric mixer and then add the yogurt. Mix until well blended. Then pour the
melted chocolate into the bowl and mix until smooth.
Pour the filling over the base in the tin and shake gently to level.
Refrigerate until ready to serve, preferably overnight.
To Serve: Loosen the edges of the cheesecake with a spatula and unmould onto a
plate. Crush the fruits slightly, combine them together with the jam and spoon
on top of the cheesecake.
To Store: The cheesecake will keep in an airtight tin for 2 days.
To Freeze: Freeze uncovered without the fruit topping. Once frozen wrap well
in cling film and foil and return to the freezer. Top with the fruit and jam
only when it is defrosted and ready to serve.
Other related posts:
- » [guide.chat] Chocolate cheesy cake recipe - Carol O'Connor
