A delicious Blueberry Chocolate Cheesecake completely gluten free.
There were days when I thought, “How am I supposed to bake without gluten, will it even work?” Well, I was taught better.
What is actually gluten?
For those who don’t know: gluten is the sticky composite that takes care of the elasticity of the dough. When gluten comes in contact with liquids it forms the so-called adhesive protein, which forms the dough framework of bread and pastry. And in the final product, the clotted gluten stick ensures that it retains its shape and gives it a chewy texture.
Gluten is the most important storage protein of various cereal grains like wheat, barley, oats and related species and hybrids (such as spelt, emmer, einkorn, triticale, kamut, etc.). Unfortunately, components of gluten can lead to gluten intolerance (celiac disease) in people with a corresponding predisposition.
Baking without gluten — easier than ever
Although I still bake with gluten most of the time I try to use alternative products. Well, in the family we have no gluten intolerance (as far as I know), yet we feel much better when I use alternative ingredients in baking (and also in my breakfast porridge). Mostly I like coconut and almond flour for baking and millet and buckwheat flakes as well as ground tiger nuts (tiger nuts or also called chufa sedge is actually a tuber vegetable that wants to be a nut, funny isn’t it) for my porridge.
Blueberry chocolate cheesecake easier — the recipe
The recipe of this cake is actually a mixture of two basic recipes that I found in my cookbooks to which I’ve added my own sauce, of course (I’m a creative after all).
This blueberry chocolate cheesecake is light and tasty and it reminds me of a summer afternoon with a cup of coffee (or tea for that matter) and a piece of homemade chocolate cake sitting on the porch and laughing with my grandma.
Believe me, a simple chocolate cake just doesn’t stand a chance next to this tasty lemon-scented trio of chocolate, cheese and blueberries goodness.
The choice is yours.
250 g fresh blueberries (at least — you can add more if you love the taste of freshness taste that comes along with the flavor like I do)
3,5 oz (100 g) dark chocolate — at least 70 percent cacao in it
1/2 cup (120g) unsalted butter
1/2 cup (75-80g) organic coconut blossom sugar
2 large eggs at room temperature
1/3 cup (80g) plain yogurt at room temperature
1/2 cup (75-60g) coconut flour
1/3 cup (35g) unsweetened organic cacao powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1/3 cup (60g) organic chocolate chips
(450g) cream cheese softened to room temperature
1/2 cup (100g) white sugar
2 large eggs at room temperature
1 organic vanilla bean
1 pack (31g) of vanilla pudding powder
you can add 1,8 OZ (50g) white chocolate
Preheat the oven to 350 degrees (180° C). Wash the blueberries and dry them carefully in a paper tower. Melt the butter with dark chocolate and cool it down for at least 10 to 15 minutes. Whisk coconut blossom sugar, eggs, vanilla, yogurt and baking soda in a large bowl. Side note: add the baking soda in the cup of yogurt and mix it with a spoon until it bubbles up and then adds it to the ingredients above. Carefully whisk the dry ingredients — coconut flour, cocoa powder and salt — into the mix until smooth. Lastly, add the melted chocolate-butter and the chocolate chips.
Pour the batter into a greased baking pan and spread the blueberries on it.
Beat the cream cheese until smooth. Add sugar and whisk the mixture. Add the eggs (one at a time) and then the vanilla and the pudding powder.
Pour the vanilla batter over the blueberries and then scatter some chocolate chips on it.
Bake in the preheated oven for 40 min. Turn the oven off (you can do that about 5 minutes before it’s finished like I did), and let the cake cool in it with the door closed for 5 to 6 hours. This prevents the blueberry chocolate cheesecake from cracking. Decorate the cake with grated lemon peel (and some powdered sugar if you wish).