Currant cheesecake with a chocolate base, 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
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- 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).
- Place the cake tin with the batter in the refrigerator until further use.
- 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.
- 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.
- Let the cake cool on a wire rack, then remove from the mold and serve.
- 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.