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Baked Cheesecake with Chocolate & Caramelized Hazelnuts

May 17, 2015

 

 

It's World Baking Day today so I thought I'd share with you my gorgeous baked cheesecake recipe. Not only is this cake creamy, chocolatey, crunchy and rich, but it gluten free, wheat free AND sugar free. Yes, my friends, you read right. This recipe contains all natural ingredients making it a treat for you to indulge in at any occasion!

 

I have used hazelnuts in this recipe to bring a kind of Nutella vibe to the party but any nut of your choice will do! I'm sure it will go beautifully with caramelized almonds or peanuts, too. Hmm now that I think of it, I will need to try this recipe again with a salted peanut caramel topping and serve it with my guilt free ice-cream. Yes please! 

 

Happy baking! 

 

BAKED CHOCOLATE CHEESECAKE & CARAMELIZED HAZELNUTS

Gluten free, sugar free, all natural goodness

 

Base:

 

80g almond flour

30g ground hazelnuts

10g cacao powder

40g xylitol

90g butter, softened

 

  • Preheat oven to 150 degrees Celsius. Grease and line a 22cm cake tin.

  • Make the base by combining all ingredients and pressing it into cake tin. I find it best to use your fingers as your natural body heat with release the oils in the nuts and create a smoother texture.

  • Bake for 15 minutes and allow to cool slightly while you prepare your filling.

 

Cheesecake filling:

 

500g fresh ricotta, room temp

330g cream cheese, room temp

220g xylitol

4 eggs

¼ cup lemon juice

1 tsp. vanilla extract

1 tsp. xatham gum OR 1½ Tbsp. corn flour mixed with 1 Tbsp. water

 

  • Add all ingredients to a large bowl and beat until just combined. Do not overbeat!

  • Pour mixture into your cake tin and tap lightly to remove any air bubbles.

  • Bake for one hour at 150 degrees Celsius, then turn off your oven and allow cake to set inside oven for a further hour. Do not open your oven door during this time.

  • Remove from oven and place directly into your fridge for two hours or overnight,

 

Serving:

 

70% sugar free dark chocolate (I use the Le Chocolatier brand) or 70% Lindt or 72% Honest Chocolate

 

  • Melt in the microwave for 2 minutes. Stir every 20 seconds to prevent chocolate from burning.

 

Caramelized hazelnuts:

 

¾ cup chopped hazelnuts, lightly roasted

¼ cup xylitol

Pinch of cinnamon

1 Tbsp. butter

 

  • Place all ingredients in a non-stick pan over medium heat and cook for 3-5 minutes. Stir constantly to coat nuts and to prevent any burning.

  • Immediately transfer caramelized nuts to a piece of baking paper and separate pieces with a fork. You can also allow them to harden together and break them apart with your fingers once they have cooled completely.

  • Allow cooling for 10-15 minutes then assemble your cake.

  • Pour melted chocolate over your set cake and top with caramelized nuts.

 

 

 

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