Healthier Gluten Free Chocolate Raspberry Cheesecakeby Cathy Connally
Healthier Gluten Free Chocolate Raspberry Cheesecake
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This recipe for a Healthier Gluten-free Chocolate Raspberry Cheesecake was inspired by @bakerbynature; Changes were made to decrease the calories by 30%, make it gluten free and increase the minerals and vitamins in this cake.Author:
- 180 g Almond Flour
50 grams of Toasted Carob Powder
30 grams of Red White and Black Maca powder
2 grams 1 tsp. Yacon powder
10 grams of unsweetened cocoa powder
100 grams unsalted butter melted
180 grams bittersweet chocolate coarsely chopped
160 grams of Callebaut 70-30-38 dark chocolate
680 grams light cream cheese at room temperature
3 Tablespoons unsweetened natural cocoa powder
275 grams of Skyr 4% milk fat yoghurt
1 Tablespoon vanilla extract
1 Tablespoon of Yacon powder
2 Scoops 1/4 teaspoon of Pure Monkfruit (not erythritrol)
6 large eggs at room temperature
226 g Callebaut 70-30-38 dark chocolate
2940 grams 12 ounces of Skyr 4% milk fat yoghurt
1 teaspoon of Yacon powder
4 scoops 1/2 teaspoon of Monk fruit (not erythritrol)
110 grams of smashed raspberries
57 g unsalted butter at room temperature
Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
In a medium mixing bowl, combine crust ingredients and the melted butter. Mix well. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 15 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add all the rest of ingredients except eggs and chocolate. Add in the eggs and mix until just combined. Fold in the chocolate.
Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
Scrape the filling over the partially baked crust in the prepared pan.
Place the springform pan in a roasting pan or large baking pan filled with 1 inch of water. Place the roasting pan in the preheated oven.
Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing. Before loosening the slip form, carefully take a dull knife and run it around the inside of the pan to loosen the cake. Pull knife out often to clean before continuing to loosen the cake. Release the slip form from the and remove. Set aside in refrigerator.
Add chopped chocolate to a medium bowl; set aside.
In a small saucepan over medium-heat, bring the cream to a low simmer. Pour the one/half of the yoghurt on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the yoghurt. Slowly add the remaining yoghurt and continue carefully whisking until smooth and glossy.
Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
Store, loosely covered, in the refrigerator, for up to 3 days.
Prep 45 mins cook 1 hour, 10 mins total 8 hours yield 9" cheesecake