Chocolate cheesecake

Nothing like a good cheesecake after a cracking dinner. Here is one of my favourites. If you don’t want gluten free just make it with normal biscuits.

For the base:
10 regular Gluten Free digestive biscuits ( I mixed mine half and half with GF ginger and oat cookies)
1 tbsp cocoa powder
60 gm butter at room temperature

For the cake filling:
5 gm agar agar (veggie alternative to gelatine)
250 ml water
500 gm mascarpone cheese
160 gm icing sugar
200 gm thick yogurt
1 tbsp pure vanilla extract
250 gm dark chocolate chopped

Prepare the base by putting the biscuits in a zip lock plastic bag, seal and crush the biscuits with a rolling pin to a powder. Alternatively, process the biscuits in a food processor until they are well crushed.

Put the biscuit powder in a mixing bowl, add the cocoa powder and the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder.

Press this mixture over a the base of a deep 8” (20 cm) springform with a detachable base.

Refrigerate for half an hour.

Place the agar agar in a bowl of water (1 cup, 250 ml) and allow it to soak while you prepare the other ingredients for the filling.

In a large bowl, with a wire whisk or a hand blender, beat the mascarpone, sugar & yogurt until smooth and creamy. Stir in the vanilla, mix well and keep aside.

Melt the chocolate with the butter in a double boiler. Allow to cool slightly and then slowly stir it into the mascarpone mixture and mix well.
Place the agar agar with the water in a pan and allow it to melt, stirring all the while, over a low flame. Once it melts completely pour it over a strainer into the cheese-chocolate mixture, stirring the cheese mixture all the while. It is important to keep stirring the cheese mixture as agar agar sets very fast and you need to prevent the formation of tiny lumps.

Immediately pour the mixture into the prepared biscuit crust.

Allow to set in the refrigerator for 3 to 4 hours before serving.

Garnish with grated chocolate or dusted with coco powder if desired.


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