The Ultimate Gluten Free Cookbook by Stone Martha

Author:Stone, Martha
Language: eng
Format: epub
Published: 2017-11-30T00:00:00+00:00

Ingredients for the cheesecake filling:

1 pound of cream cheese, soft

2 eggs, large

½ cup of sweetener

¼ cup of heavy whipping cream

½ tsp. of pure vanilla

Directions:

1. Preheat the oven to 325 degrees. Grease a large springform pan with butter.

2. In a medium bowl, add in the soft butter and chopped chocolate. Microwave for 30 seconds. Whisk until smooth in consistency.

3. In a separate small bowl, add in the almond flour, powdered cocoa and dash of salt. Stir well to mix.

4. In a large bowl, add in the eggs, sweetener and pure vanilla. Stir well until smooth. Add in the almond flour mixture and chocolate mixture. Stir well until smooth in consistency. Add in the chopped walnuts and stir until evenly incorporated.

5. Pour the brownie mixture into the bottom of the springform pan.

6. Place into the oven to bake for 15 to 18 minutes or until the edges are set. Remove and set aside to cool for 15 minutes.

7. Reduce the temperature of the oven to 300 degrees.

8. In a large bowl, add in the cream cheese. Beat with an electric mixer until smooth in consistency. Add in the eggs, sweetener, heavy whipping cream and pure vanilla. Stir well to mix.

9. Pour this filling over the crust. Place onto a large cookie sheet. Place into the oven to bake for 35 to 45 minutes or until the edges are set. Remove and set aside to cool.

10. Remove the cheesecake from the pan and cover. Place into the fridge to chill for 3 hours. Serve with a drizzling of chocolate sauce over the top.

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