I made this cheesecake for Easter. Well the day before Easter (because cheesecake is always better on day 2,3, 4….if there is any left). Part of me wishes I hadn’t. Because once our decidedly spoilt and very lucky children were lavished with eggs from their adoring grandparents and aunties/uncles it all seemed like too much chocolate. Still, this is a decadent and delicious desert. I’ve been leaving the eggs alone and just eating this. Its awesome.
I started out by looking up one of my favourite cooking websites, epicurious. I came across this. There are over 100 reviews stating it was fantastic but you only needed a tiny bit to be satisfied. Sure, whatever, I thought, obviously these people don’t realllllly love chocolate. You know what, even after adapting it and making changes to make it gluten free, they are still right. Its completely decadent, you only need a tiny piece and it’s all totally worth it. I think my additions of a hazelnut base and a smothering of raspberries make it even more delicious. Why don’t you make it and see if you agree?
This would be a great dish if you had a large gathering of people to serve coffee or desert to. It would go a really long way, easily 20 serves, maybe even more. I might even try halving the recipe and cooking it square like a slice… mmmm. Oh and you could totally make this ‘normally’ ie. not gluten free.
Chocolate Hazelnut Baked Cheesecake – Gluten Free
- 220g Gluten Free Hazelnut biscuits (I bought mine from Alternative Bites)
- 50g Almond meal
- 100g butter melted
- 1/4 cup of sugar
- 200g Dark Chocolate 70%
- 900g cream cheese, at room temperature.
- 1 1/4 cups of sugar
- 1/4 cup of cocoa
- 4 eggs
- 500g Frozen Raspberries
- 1/4 cup of castor sugar
Small easter eggs for decoration if desired.
Preheat oven to 175C. Line the base of a 22cm spring form pan with baking paper. Process biscuits in blender until fine crumbs form. Add in almond meal and sugar, process again to combine. Pour in melted butter and blend again until combined and all crumbs are moist. Press into prepared pan and bake for 5-8minutes until ‘set’ or starting to lightly brown. Remove and allow to cool.
Melt chocolate over a double boiler or carefully in the microwave. Allow to cool but make sure its still pourable. In a stand mixer or a really big bowl (and strong arms) with an electric hand beater beat the cream cheese, sugar and cocoa powder until smooth. Add in one egg at a time beating well after each addition. Mix in lukewarm chocolate. Pour filling over crust and smooth over top (I ended up using my hands….they were clean!) Don’t be afraid like I was, this mixture will fill up nearly to the very top of your pan, it doesn’t rise much as it bakes. Place a tray of hot tap water on the shelf below the center rack of your oven. This is supposed to stop the cheesecake cracking, mine still cracked but not as bad as I’ve had in the past without the water. Bake in the center of the oven for about an hour until the center seems mostly set and dry. Turn the oven off and leave door ajar for cake to cool (also supposed to stop cracking). When cool remove and run knife around edge to loosen, chill in the fridge over night. You can make this even two or three days in advance.
Put Raspberries and Sugar in a saucepan over a medium heat, cook until most raspberries and sugar are melted together. Allow to cool but make sure its still pourable. Pour over Chocolate Cheesecake and serve with any extra coulis.
Put any leftover cheesecake back in the fridge topped with all the coulis, this just gets better everyday.