Saturday, June 2, 2012

Gluten Free Chocolate Dirt Cheesecake

This turned out delicious.  I'm getting really good at baking a perfect cheesecake with a smooth, non discolored, uncracked surface.

I do have a few hints for making a perfect cheesecake.  They are incredibly easy.  Would you like to know?  OK.  Read on.

Hint #1  
Add a starch to your batter.

Hint #2
Cook in a water bath or together with a pan of water in the oven. 

Hint #3
Cool under a large glass bowl or lid on the counter.

Following these simple hints, I always get a uniform top, without cracks.  Try this new creation of mine for inspiration, because if you're like me, once you get the hang of making cheesecakes, you're life will become a parade of never ending cheesecake creations to dazzle your friends with.

I love cheesecake, but not the calories so I always try to make a "healthier" cheesecake.  

Filling Ingredients

  • 3 packages of room temperature Neufchatel cheese (8 ounce packages)
  • 1 tablespoon pure vanilla extract
  • 1 and 1/2 cup sugar
  • 1 cup EggBeaters (4 eggs)
  • 1/4 cup sweet rice flour
  • 1/4 cup potato starch

Dirt Ingredients

  • 1 cup almond meal
  • 1 cup cocoa powder
  • 1/2 cup oat bran
  • 3 tablespoons golden flax seed meal
  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 1/4 cup sugar

Dirt Step 1:
Whisk all the ingredients except for the butter together in a large bowl.

Dirt Step 2:
Add the butter and cut it in, mix it in, and squish it in until it's almost a moist crumble that sort of wants to stick together, but not quite.  It still should try to form a clump when a hand full is squished together.

Filling Step 1:
In your stand mixer bowl thoroughly cream the softened neufchatel cheese with the sugar and vanilla extract.

Filling Step 2:
Add the eggbeaters, thoroughly blending in.  Then add in the flour and the potato starch.   Blend thoroughly.

Cheesecake Step 1:
Spray coat the inside of the spring form pan with your favorite gluten-free non-stick coating, or coat it thoroughly with butter.Dump the chocolate dirt into your spring form pan.  Spread it around and up the sides pressing it firmly into place.

Cheesecake Step 2:
Pour the filling on top of the chocolate dirt and bake in a preheated oven at 350 degrees for 45-50 minutes.  Place the cheesecake filled spring form pan on a baking sheet with a bowl or pan of water beside it on the middle rack.  Keep a close eye on it towards the end.  Over baking will create a crack.

Cheesecake Step 3:
Cool on a rack on the counter covered with a lid or an inverted bowl. When completely cool, chill in the refrigerator for a couple hours.

Slice, serve, and enjoy!  The "dirt" is so chocolaty and the crumbles make it a unique treat!



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