Easter Brownie Cheesecake- Guest Post

With Easter fast approaching what better excuse for chocolate? I hasten to add that is my excuse, and I’m sticking to it. I admit before children Easter wasn’t a grand affair in our household, we rejoiced about a 4 day weekend, had a family roast and chocolate eggs ( obviously). However now mini me is a bit older we tend to make a bit more of a day of it ( wish me luck this year is our first Easter bonnet parade). 

So I’ve digressed but my point is that Easter Sunday will come, I’ve got a houseful and for those that has given up their favourites for lent, then a special dessert is in order, and a make ahead, easy chocolate cheesecake is one of my favourite. 

The base is a rich, gooey brownie, the top a baked cheesecake. The result is amazing- the best of both worlds in one satisfying dessert.  The added bonus is you can adapt this to suit your requirements. Mine is nut and gluten free, but you can make it cleaner and vegan ( use sweet potato brownie and raw cheesecake topping)  or easier ( use packet mix brownie) it is up to you, there really is no right or wrong. 

 

Gluten Free Brownie Cheesecake

  • Servings: 8-10
  • Time: 6hours
  • Difficulty: moderate
  • Print

A perfect dessert for an Easter gathering.

 

Ingredients

-packet of brownie mix or
-110g unsalted butter
-110g chocolate
-1/2 tsp salt
-180g caster sugar
-60g  gluten free plain flour
-40 g teff flour
-2 eggs 
-50 ml milk

For the cheesecake 

-700g  full fat cream cheese

-3 eggs

-250g caster sugar

-1tsp vanilla extract 

-120ml  Greek yoghurt or creme fraiche 

Directions 

  1. Preheat the oven to 180 and line a 9 inch spring form case. 
  2. Melt the butter and chocolate in a bowl over a pan of simmering water, when almost melted give a good stir and set aside for about 5 minutes
  3. With an electric whisk beat the eggs, sugar and milk into the chocolate.
  4. Stir in the flour until just combined
  5. Pour into your tin and cook for 20-25 minutes. Don’t worry if it’s not completely cooked as your cake will have phase to in the oven
  6. Turn the oven down to 160 and mix together all the cheesecake ingredients. 
  7. Pour the cheesecake mixture on top of the brownie and return to the oven. 
  8. Cook for a further 35-40 minutes. The top will give a firm wobble 
  9. Leave to cool for 2 hours in the oven
  10. Leave in the tin and then cool put in the fridge for 4 hrs or over night before you decorate. 

 

    Et voila there you have it. Thank you for reading my post, and have an egg-cellent ( sorry) Easter. 

    This is my guest post for Natreco a really great site that sells a host of free from, vegan and natural products. Pop over and have a look if you have time. 

    Strawberry and Vanilla Cheesecake Gluten Free

    I admit I’ve had strawberries on the brain this last week.  In my efforts on embracing the good life the vegetable plot is growing, and strawberries are one of this years projects.  My new plants are in, and we are waiting for them to grow.  However in the mean time, what better excuse for a free from cheesecake? Oh and we had a houseful for Mother’s Day and cheesecake is always a winner. Plus this is a no bake cheesecake so it’s easy to make as well. 

    My error with this was that I personally think it would be better in an 8 inch tin, but I misplaced mine so the 9 inch had to be the tin of choice ( I don’t  think my guests noticed anyway). 

      

    Ingredients 

    Base

    • 250g biscuit I used gullon as they are nut free. You can click Here to buy them. 
    • 80g melted butter

    Filling

    • 600g  full fat cream cheese
    • Juice of 1/2 lemon
    • 100 g icing sugar
    • 200ml double cream 
    • 1/2 tsp vanilla essence. 

    Method

    • Crush the biscuits either in a bag with a rolling pin, or in a food processor
    • Add the melted butter and pulse until you have a damp rubble.
    • Press into the base of a spring closing cake tin and leave to set in the fridge for 30 minutes. 

      

    • For the filling whisk the cream cheese, sugar, lemon juice and vanilla together. 
    • I whisk the double cream separately until it forms stiff peaks. Then gently combine this with the cream cheese mixture. 
    • Put this on top of your biscuit base and leave to set in the fridge ideally overnight. 
    • I decorated with fresh strawberries and mini meringue kisses.