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Gluten Free Cheesecake (with dairy free option)


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Ingredients

12 slice(s)

Base

  • 150 grams cashew nuts, salted, raw or roasted
  • 120 grams almonds, salted, raw or roasted
  • 70 grams dessicated coconut
  • 60 grams coconut oil, or 50g butter softened
  • 60 grams brown sugar
  • 1 level tbsp Golden Syrup or Pure Maple Syrup

Filling

  • 250 grams dark chocolate, 50% - 70% Cocoa
  • 400 grams coconut cream, Ayam is preferred brand with no stabilisers
  • 250 grams cream cheese, for dairy free option use dairy free cream cheese
  • 2 level tbsp Maple Syrup, pure
  • 2 egg whites, free range
  • 6
    3h 0min
    Preparation 3h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

    First steps
  1. Either the night before, or a couple of hours before, put the tin of coconut cream in the fridge. This will help seperate the coconut cream from the coconut water.
  2. Line the bottom of a 23cm - 25cm diameter springform tin with baking paper.

    Before starting take the cream cheese out of the fridge and place out to soften.
  3. Base
  4. Add cashews, dessicated coconut, coconut oil, brown sugar and ground almounds and golden syrup into mixing bowl.

    Process for 5 sec/speed 8

    Press the crumbs into the bottom of the tin in an even layer firmly.

    Pop into the fridge.
  5. Filling
  6. Clean and dry mixing bowl

    Melt chocolate 4 min/50°C/speed
    Scrape down sides of the mixing bowl with spatula, then melt for a further 3 min/50°C/speed until chocolate is melted

    Take the tin of coconut cream out of the fridge. Tip out any water sitting ontop

    Add the coconut cream, maple syrup and creamcheese into the with the melted chocolate mix together 10 sec/speed 6
    Repeat if necessary

    In a seperate bowl beat the egg whites until soft peaks firm

    Immediately place egg whites into the chocolate mixture fold the mixture together for 10 sec/speed

    Scrape the mixture ontop of the base and refrigerate for at least 2 hours to set.

    To serve warm the outside of the tin with a warm cloth, then undo the spring and gentle move to a serving plate.
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Accessories you need

  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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