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
A perfect dessert for an Easter gathering.
-packet of brownie mix or
-110g unsalted butter
-1/2 tsp salt
-180g caster sugar
-60g gluten free plain flour
-40 g teff flour
-50 ml milk
For the cheesecake
-700g full fat cream cheese
-250g caster sugar
-1tsp vanilla extract
-120ml Greek yoghurt or creme fraiche
- Preheat the oven to 180 and line a 9 inch spring form case.
- 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
- With an electric whisk beat the eggs, sugar and milk into the chocolate.
- Stir in the flour until just combined
- 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
- Turn the oven down to 160 and mix together all the cheesecake ingredients.
- Pour the cheesecake mixture on top of the brownie and return to the oven.
- Cook for a further 35-40 minutes. The top will give a firm wobble
- Leave to cool for 2 hours in the oven
- 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.