RECIPE Chocolate Cheeseake

I wouldn't say that I have a sweet tooth and it's quite rare that I want chocolate or cake.
However, I always have time for cheesecake.
Being wheat intolerant normally means that I have to leave the base, which, lets' face it, is a cruel and unusual punishment.
However, I found a recipe for cheesecake which I adapted very easily and when I served it up at a dinner party went down really well with the non 'special' diners.

Chocolate and vanilla cheesecake

INGREDIENTS

50g/2oz plain chocolate, broken into pieces
1 vanilla pod, split and seeds removed
100g/4oz wheat free shortbread, crushed to a fine crumb
¼ tsp ground cinnamon
¼ tsp ground mixed spice
1 tbsp unsalted butter, melted
150g/6oz mascarpone
100ml/3½fl oz double cream, whipped
1 tbsp icing sugar, sieved
1 tbsp cocoa powder, sieved
extra icing sugar, for dusting

METHOD

1. Place the chocolate in a medium bowl.2. Sit the bowl over a pan of gently simmering water and melt the chocolate.3. In a small bowl mix together the shortbread, cinnamon, mixed spice and butter.4. Place a 7.5cm/3in cooking ring on two small serving plates.5. Divide the shortbread mixture between the two rings. Press down with the back of a spoon. Chill until required.6. In a medium bowl gently mix together the mascarpone, cream, icing sugar and vanilla seeds.7. Fill the rings with half the mascarpone mixture.8. Add the cocoa powder and melted chocolate to the remaining mascarpone mixture.9. Top the rings with chocolate mascarpone mixture. Chill until ready to serve.

The base is probably a lot crumblier that it would be if you used normal biscuits but it just means you have to be a bit more careful when moving cake from case to plate.

This is very indulgent and I just can't bring myself to make it unless I've got people over!

Comments

  1. I'm tempted to try this out. I've always looked at cheesecakes & thought "ah, a bit more complex than rice crispie cakes" but they look so delicious.

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  2. This recipe is well worth the effort trust me! :)

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