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Chocolate Cheesecake (Gluten Free)

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Chocolate Cheesecake (Gluten Free)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h. 30 min.
Ready in
0
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Ingredients

for
1
baking sheet (1 Springorm, 26 cm diameter)
100 grams
100 grams
100 grams
1 tablespoon
2
200 grams
50 grams
1 teaspoon
50 milliliters
For the filling
8 sheets
white Gelatin
500 grams
75 grams
2 tablespoons
4 centiliters
250 milliliters
1 packet
100 grams
dried cherries
also
200 grams
2 tablespoons
For garnish

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection. Line the bottom of a 26 cm (approximately 10-inch) springform pan with parchment paper.

2.

Chop the chocolate coarsely, place in a heatproof bowl set over a pan of simmering water and heat until the chocolate is melted. In the bowl of an electric mixer, beat the butter with the sugar and vanilla sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the potato flour, cornstarch and baking powder. Add the melted chocolate and enough milk to make a smooth, spreadable batter. Scrape into the springform pan, smooth the top and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove, let cool and cut in half horizontally. Place the bottom layer back into the pan.

3.

For the filling: Soak the gelatin in plenty of cold water. In a bowl, stir the quark with the powdered sugar and vanilla sugar until smooth. Squeeze the gelatin and place it in a small pot with the liqueur and cook over low heat until the gelatin has melted. Stir in 2-3 tablespoons of the quark  mixture, then stir this mixture into the quark mixture. Whip the cream with the whipped cream stabilizer until stiff. Fold the cherries and whipped cream into the quark mixture and spoon it over the cake layer, smoothing the top. Place the top layer of cake onto the filling and lightly press. Refrigerate until set, at least 3 hours. 

4.

Chop the chocolate coarsely and place in a heatproof bowl along with the cream and melt over a pan of simmering water.  Let cool until the chocolate begins to set. Umold the cake. Pour the chocolate over the cake.

5.

For garnish: Garnish to taste with gold leaf and blackberries and let set.

6.

Serve cut into wedges.

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