Tuesday, July 9, 2013

Gluten Free Chocolate Cheesecake

This is a cheesecake to die for; sinfully rich and utterly delicious. Serve in small portions and garnish with chocolate drizzle for a spectacular presentation.
1 cup ground oats
1 cup almond meal
1/2 cup chopped almonds
6 tablespoons grass fed salted butter, melted
4 8 ounce cream cheese blocks, room temperature
4 large eggs
1 cup sour cream
8 ounces dark chocolate, melted
1/2 cup pure chocolate powder

Preheat oven to 350 F

Combine almond flour, oats, chopped almonds, and melted butter. Press into a round springform pan. Bake for 15 minutes. Set aside to cool.

Place cream cheese and sugar in the mixer at medium speed and beat until smooth and creamy. Add eggs, one at a time, beating well after each addition, followed by sour cream, chocolate powder, melted chocolate, and vanilla bean.

Preheat oven to 300 F

Pour mixture into the pan and bake for 45 minutes. Turn off the oven. Leave the cheesecake to cool completely with the oven door closed before you take it out. Keep refrigerated.

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