Gluten and Dairy Free Chocolate Cheesecake
Published in Issue 23, June 2013
Written by Claire from Elderberry Arts
This is a very forgiving, quick and easy recipe for a creamy chocolate cheesecake free from gluten and dairy products.
Step 2. Add 2 tablespoons of the coco powder and mix briefly to combine.
Step 3. Melt the spread and mix it into the biscuit crumbs using a spoon until it is beginning to stick together.
Step 4. Pour the biscuit mix into a container and press down firmly to form the cheesecake base.
Step 5. Wipe out the food processor bowl. Put all the cheese into the bowl the remaining coco powder and sugar. Mix well to combine. You can add more sugar or coco to taste if you wish.
Step 6. Spoon the chocolate filling on top of the base and spread with the back of a spoon to cover the biscuit base. Cover and chill for several hours or preferably overnight.
The cheesecake can also be placed in the freezer for a few hours to speed up setting.
Gluten and dairy free biscuits can be bought in Tesco, Sainsbury’s and many health food stores. Any biscuit will work so you could try chocolate chip cookies for the base (Sainsbury’s sell dairy free chocolate chip cookie) or if you are only avoiding gluten, chocolate digestives.
The base can be made with a combination of biscuits and nuts. Process the nuts before adding the biscuits as they will take longer to break up.
Tesco sell several varieties of dairy and gluten free cheese. The original creamy version is perfect for this recipe. Other varieties can also be bought in health and alternative food shops or online. Sheese is another often seen brand.
A plain cheesecake can be created by leaving out the coco powder. This can be eaten plain or topped with a fruit sauce, fruit pieces, dairy free chocolate buttons or shavings or even chopped gluten and dairy free brownie pieces. The possibilities are endless.
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