Primal Cheesecake with Chocolate Sauce
I had a craving for cheesecake for over a week, and cheesecake isn’t easily available here in Denmark, so I decided to make my own. This version has almost no processed sugar and is gluten-free. I looked at several different recipes online and combined them to make my own.
To be honest I’m not too happy with the crust, and next time I’d either meddle a bit with the recipe or make it crust-less. I’m very happy with the cheesecake itself and the chocolate sauce was incredibly successful and delicious.
All measurements are approximate, as I don’t tend to measure things too carefully.
- 1 dl (0.4 cup) almond meal (or ground up almonds, that’s what I used)
- 2 tbsp butter (or coconut oil)
- 1 tsp vanilla sugar
- 400g (0.9lbs) cream cheese (I’d go for full-fat and organic if possible)
- 2 tbsp sour cream (again, I would use full-fat and organic if possible)
- 2 eggs
- 1 dl (0.4 cup) honey (I used a local honey with lemon, if you use normal honey add ½ tbsp of lemon juice)
- 1½ tsp vanilla sugar
- 100g (3.5 oz) bitter-sweet chocolate
- 2-3 tbsp butter (or coconut oil)
- Mix the almond meal, vanilla sugar and butter.
- Spread evenly at the bottom of your pan (traditionally a springform pan, but mine was way too big so I used a glass dish).
- Pre-bake at 175 degrees Celsius (350 degrees Fahrenheit) for 10-15 minutes.
- Whisk all the ingredients together (I use an electric handmixer).
- Pour over the crust.
- Bake at 175 degrees Celsius (350 degrees Fahrenheit) for about an hour.
Traditionally cheesecakes are baked in a water-bath, but that’s too much work for me. Not using a water-bath might result in cosmetic flaws such as increased chance of ‘cracking’.
- Let the cheesecake cool down in the fridge overnight.
- Melt the butter and chocolate together over low heat.
- Serve on top of cheesecake while still warm. (The sauce will be solid when cold)
If you have any questions or comments, please don’t hesitate to let me know.