Sunday, September 1, 2013
Happy Fathers' Day + No-Bake Chocolate Cheesecake
Happy Fathers' Day to all the dads out there!
This year Fathers' Day has fallen a mere 2 days after my and my husband's birthdays (yes we have the same birthday!). I wanted to make sure we celebrated both occasions properly without going overboard so I decided we would skip a birthday cake this year and just go with something extra yummy for dessert for Fathers' Day.
This has worked out perfectly as we went out for dinner at a lovely Italian restaurant for our birthday and between dinner and dessert we definitely didn't need cake as well!
I have been tossing up dessert ideas for weeks now but when it came to the crunch it had to be chocolate. My husband is a die-hard chocaholic and I'm known as the cheesecake queen around here, so really what else would I make? Ha!
This is an easy no-bake cheesecake which has a lovely creamy texture and a deep chocolate flavour. It is fructose free (as I am attempting to do whenever I bake these days) but you could easily substitute in regular sweet biscuits for the base and normal sugar for the filling, but maybe just cut it back a little.
I made this the day before and allowed it to chill overnight which I think gives the best results, although it would be set in as as little as 4 hours if you were pushed for time.
Served with fresh strawberries it was the perfect finish to our Fathers' Day lunch of Beef and Guinness Pie with mushy peas. Yum!
No-Bake Chocolate Cheesecake
Recipe by me
For the base:
150g plain sweet biscuits (mine were sugar-free from Aldi)
50g almond meal or LSA
50g dessicated coconut
1/4 cup raw cacao
110g melted butter
For the filling:
500g cream cheese, at room temperature
2 cups cream
1 cup dextrose (or regular white sugar if preferred)
2 ts vanilla extract
150g dark chocolate, melted
4 ts gelatine
1/4 cup hot water
Extra chocolate to decorate, optional
Line the base of an 8 inch spring-form pan with baking paper and set aside. Using a food processor, crush the biscuits into a fine crumb. Add the other dry ingredients and pulse to mix. Add the melted butter and blitz until well combined. Pour the crumbs into the prepared tin and smooth over the base and about halfway up the sides. Place in the fridge to set.
Sprinkle the gelatine over the hot water and allow to bloom (it will become thick and lumpy). Microwave on high for about 20 seconds until it is fully dissolved then set aside to cool.
Wipe out the food processor bowl then add the cream cheese and whiz until smooth. Add the dextrose and process for another minute or so until it is dissolved. Scrape the sides then add the cream, vanilla and melted chocolate and process for another minute. Finally add the cooled gelatine mixture and whiz for 2 minutes until thoroughly combined.
Pour over the prepared base then refrigerate until set, a few hours at least or overnight. Decorate the top with extra grated chocolate and serve with sliced strawberries. Serves 8-10.