Oh I've got a doosey for you this week. You'll be able to feel your arteries hardening even as you read the title of this recipe. This is one I invented some time ago and havent made in over 2 years. I stumbled across it the other day and thought I would put it up here for you.
This is a very rich, decadent cheesecake. I am definitely a fan of baked cheesecake over set cheesecake but you certainly can't eat a whopping great wedge. This is a sliver sized portion kinda guy. Awesome - but like all good things, too much of it will make you feel a little 'over it'.
I used store bought GF Gingernuts in this recipe. In Australia all the major supermarkets carry these in the green packet in the healthfood aisles and they're really rather good and they make a super base for this cheesecake. Feel free to substitute any other GF Biscuit of your choice or even use the base from the Ginger Crunch recipe if you like.
Remember I always use a 250ml Cup measure and a 20ml Tablespoon Measure.
2 Packets Gluten Free Gingernuts
3/4 Cup Dessicated Coconut
100g Melted Unsalted Butter
500g Cream Cheese ( I used Half Full Fat and Half Light. If you use all light it may not set)
2 Teaspoons of Vanilla Extract
3/4 Cup Light Sour Cream
1/2 Cup Pure Icing Sugar
1/2 Cup Super Crunchy Peanut Butter (you could use smooth if you prefer)
40g of Dark Chocolate
- Heat your oven to approx 160 Celsius.
- Begin by crushing your biscuits. Either in your food processor or if you have aggression issues, put them in a plastic bag and bash with a rolling pin until they become fine crumbs.
- Stir through your coconut and then melt your butter and mix through .
- You will need a springform pan approx 20cm diameter and 7cm deep. A sponge tin really. Take your crumbs and using the back of a desert spoon press into the bottom and up the sides of your tin. Then place in the fridge to chill while you prepare the filling.
- In a large bowl combine your Cream Cheese, Sour Cream, Vanilla Extract and Icing Sugar. Using an electric mixer beat this mixture until it is smooth. Approx 2-3 minutes.
- Now you need to incorporate your peanut butter. If yours is already quite runny'ish then just add straight to your mix. If yours is quite firm, then place in a bowl and heat in the microwave for a few seconds to make it more runny but not hot. Add to your cheese mixture and beat with the mixer until properly incorporated.
- Now we need to add the eggs. These babies are going to set your cheesecake but we need to add them one at a time beating well between each addition to combine them properly.
- Now we're ready to fill our tin. Pour the mixture into the tin over the base. If you have the right diameter /depth pan it should come right to the top. Thats OK as its not going to rise.
- At this point you can either choose to add the dark Chocolate swirl or leave it out or get creative with something else in your cheesecake. I take my dark choc and microwave on 80% power for about 1 min or until melted (keep a close eye on this as you don't want it to burn.)
- Now take a teaspoon and scoop some chocolate out of the bowl and put on top of cheesecake then take your spoon and stir it through. It should make some lovely swirls. Be careful not to dredge too deep or you will pull on the base.
- When you are happy with the look place it on a low shelf in your oven and bake for approx 50 minutes. Remove from the oven and allow to cool completely before attempting to release the pan.
- Cut yourself a little slice of heaven, put your feet up and relax !