Currant cheesecake with chocolate base, gluten-free | Ruut

gluten free

Recipe from : Johanna from www.glutenfreierezeptwelt.de

Ingredients: for a square shape, approx. 24 x 24 cm

For the ground:

• 90 g Ruut cassava flour
• 30 g potato starch
• 1/2 tsp baking powder
• 50 grams of sugar
• 1 teaspoon psyllium husk powder
• 25 g unsweetened cocoa powder
• 1 pinch of salt
• 90 g cold butter
• 1 tbsp cold water

For the cheesecake cream:

• 500 g red currants
• 150g mascarpone
• 500 g cottage cheese
• 150 grams of cream cheese
• 50ml milk
• 2 eggs, size M
• 15 g cornstarch
• 1/4 tsp vanilla powder
• 100 grams of sugar

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Put all the ingredients for the base in a bowl and knead them into a smooth dough. Pour the batter crumbles* into the greased (or lined with baking paper) cake tin and press into a smooth base (see tips).
2. Place the cake tin with the batter in the refrigerator until further use.
3. In the meantime, make the cheese cream. Put all the ingredients, except for the currants, in a large baking bowl and mix them with a hand mixer to a creamy mass.
4. Wash the currants, drain well and separate the individual berries with a fork. Stir about 2/3 of the berries into the cream and pour onto the cold cake base. Scatter the remaining currants on top and bake in a preheated oven at 180 °C, top and bottom heat, for approx. 55 minutes. The cake should still wobble slightly in the middle when you take it out.
5. Let the cake cool on a wire rack, then remove from the mold and serve.

Tips:

• If you roll out the cake dough and then put it in the pan, it will tear. It is therefore easier to simply sprinkle it into the mold in coarse crumbs/ crumbles and then press it with your fingers into a smooth dough base. You don't need to form an edge.
• The cheesecake will firm up as it cools. That's why it should still wobble slightly when you take it out of the oven. Otherwise it will be too tight later.