Obviously we can’t eat cheesecake of the traditional type in our home, so I have been playing with a few variations and created this delicious chocolate cheese(free)cake!
The end result is flavoursome and delicious, with a crunchy tasty base and a thick, chocolatey creamy topping, with some fresh tropical tang cutting through the middle. This chocolate cheese(free)cake is packed full of fresh fruit and raw goodness! I made it with a thin layer of fresh tropical tang to go between the chocolatey base and chocolate creamy top as I was worried it might too rich and the chocolate overwhelming. It wasn’t 🙂 so next time I play with the recipe I will skip the tropical tang layer and bung a load of ginger root into the chocolatey topping to create a seriously indulgent, 100% chocolatey-heaven. I will let you know how it goes, and if it’s a hit, like this one was I will post the recipe for you.
The chocolate cheese(free)cake needs to go in the freezer to set, so make you leave plenty of time for it to freeze and then defrost. I soak my hazelnuts over night to rid them of the bitterness you can get from the skin sometimes. We found this cheese(free)cake really rich so I made 2 little ones (each serves 4) and defrosted them on different days. If you make one large one – make sure you have enough room in your freezer and leave an hour+ between adding each of the layers so that they have a chance to set in the freezer before the next layer is added!
It’s a very free-from recipe; free-from refined sugar, gluten, dairy, eggs, soya; I do use tree nuts in the recipe but you can substitute them. I would suggest a safe seed or biscuit in the base, and use WOW or tahini instead of almond b*utter and a coconut m!lk in the chocolate topping. Any questions you have pop them as a comment below and I will answer to the best of my ability…