Strawberry variation of a favorite dezert upgraded with a chocolate icing and strawberry garnish
Ingredients:
Crust:
240 g gluten-free biscuits
70 g melted butter
4-5 tablespoons dutch processed cocoa
Filling:
750 g cream cheese
400 g fresh strawberries
150 g + 2 tablespoons granulated sugar
4 medium sized eggs
3 tablespoons of gluten free flour mix
1/2 teaspoon salt
Icing:
200 g Chocolate (min 70 g of cocoa)
50 g butter
200 g fresh strawberries (garnish)
Round cake baking pan (24 cm diameter).
Directions
1) Clean and pit 400 g of strawberries and cut them into smaller pieces. Put the pieces into a pot, add 2 tablespoons of sugar and cook for about 5-10 minutes until the strawberries are nice and soft.
2) Using an immersion blender mix the strawberries until smooth. Set aside to cool
Crust:
3) Melt 70 g of butter and let cool.
In a food processor blend together 240 g of gluten free biscuits, 70 g of melted butter and 4-5 tablespoons dutch processed cocoa powder. Mix until you get a structure of wet sand.
4) Line the bottom of the cake pan with baking paper and the sides with butter.
Evenly spread the crust mix along the cake pan using a glass about 2,5 - 3 cm high on the sides
5) Preheat the oven to 160 °C
6) Using a kitchen aid robot mix together 750 g of cream cheese together with 150 g granulated sugar for about 1 minute. Add 4 eggs and mix again for 1 minute until incorporated.
7) Add the cooled down strawberry puree, 3 spoons gluten free flour mix, 1/2 a teaspoon salt and mix until all is incorporated. After it is done bang the mixture on the counter to get rid of extra bubbles.
8) Carefully pour the mixture into the prepared crust and bake in the oven for about 1 hour and 10 minutes. The cheesecake is done when the filling is solid on the side but flexible in the middle.
9) As soon as the baking is done let the cheesecake cool to room temperature. After cooled, refrigerate it in the fridge for at least 4 hours, best over night.
10) As soon as the cheesecake as been cooled sufficiently we can start making the garnish and icing.
11) Pit and slice the 200 g of fresh strawberries into evenly sized slices. (you can keep one whole strawberry for the middle) and put aside.
12) In a double bottom saucepan melt 200 g of bitter chocolate with 50 g of unsalted butter. Mix until combined and take of heat.
13) Carefully remove the sides of the cake pan, line it with plastic wrap and put back on. Carefully but quickly evenly pour the melted chocolate onto the top of the cheesecake and garnish with strawberries. Put it back into the fridge and cool until the chocolate is solid.
14) Cut the cheesecake with a hot knife (the chocolate might be too stiff) and you are ready to serve.
Enjoy!
Tips & Tricks:
There are many types of cream cheese. One of the universal ones is Mascarpone. We do use this a lot in our recipes as the ones that we base ours on use them as well. However every country has their own type of cream cheese so be careful with using this. If the cream cheese is wetter you should add some more gluten free mix to the filling to bing with the liquid.
Depending what type of chocolate you are using you might need to add some more butter to be able to cut it after it solidified.
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