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.

Crust, before and after baking and served with chocolate sauce

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.

Ingredients

All measurements are approximate, as I don’t tend to measure things too carefully.

Crust:

  • 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

Cheesecake:

  • 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

Chocolate Sauce:

  • 100g (3.5 oz) bitter-sweet chocolate
  • 2-3 tbsp butter (or coconut oil)

Instructions

Crust:

  1. Mix the almond meal, vanilla sugar and butter.
  2. Spread evenly at the bottom of your pan (traditionally a springform pan, but mine was way too big so I used a glass dish).
  3. Pre-bake at 175 degrees Celsius (350 degrees Fahrenheit) for 10-15 minutes.

Cheesecake:

  1. Whisk all the ingredients together (I use an electric handmixer).
  2. Pour over the crust.
  3. 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’.
  4. Let the cheesecake cool down in the fridge overnight.

 Chocolate Sauce:

  1. Melt the butter and chocolate together over low heat.
  2. Serve on top of cheesecake while still warm. (The sauce will be solid when cold)

Enjoy!

If you have any questions or comments, please don’t hesitate to let me know. 

4 Comments

  1. I already sent this to my mom. She likes to bake, and my dad loves cake but has to eat gluten-free now, so this is just perfectly in time. :)

Trackbacks

  1. No bake lemon cheesecake « thecakedoctorssurgery
  2. Lemon Cheesecake…simple, light and creamy! « Gluten-free Medley

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