Mel Christensen

Mel Christensen

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Individual Cheesecakes with Seasonal Fruit and Chocolate Ganache - *Grain Free, Gluten-Free, Sugar-Free

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Individual  Cheesecakes with Seasonal Fruit and Gooey Chocolate 

*Grain Free, Gluten-Free, Sugar-Free

For Crust:

  • 150g macadamias (or your preferred nut such as almonds, hazelnuts etc.)
  • 1 cup (100g) desiccated coconut (lightly toast in a non-stick  fry pan for extra flavour!)
  • 2 tbsp. (20g) coconut oil
  • 3-4 medjool dates, pitted
  • 1 tbsp finely chopped lemon rind (save juice for filling)

 

  1. Combine all crust ingredients together in a food processor (TM – 5 sec / speed 9) just until it resembles fine biscuit crumbs, and press about heaped soup spoon’s worth into individual silicone muffin cups. You can use a metal muffin pan but these will require greasing with coconut oil or better still lining with baking paper/cling wrap.  Using the back of the spoon press the mixture firmly and evenly across the base of each cup.
  2.  Cool bases in the fridge whilst you prepare your filling.

 

For Filling:

  • 10g gelatine leaves
  • 150ml boiling water
  • 500g European (block-style) Cottage Cheese,  Quark cheese, or ‘Light’ Cream Cheese (I like Brancourts Farm-Style Cottage cheese from Costco Melbourne – naturally only about 3% fat!)
  • 300g Fresh Ricotta
  • ¼ – ⅓ cup (30 -40g) Natvia (you should taste as you add as sweetness level depends on which type you use and your own personal “sweet tooth”)
  • 1 tsp. vanilla extract
  • Juice of half lemon (reserved from base ingredients)

 

  1. Soak gelatine leaves in cold water for 5 minutes.  Then remove them, squeezing out excess water before placing them in a small saucepan containing your 150ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
  2. Combine cheeses and sweetener in high torque food processor until smooth and light.  (TM – Speed 9 for 10 sec., scrape and repeated for another 10 sec.) … It’s a good idea to taste the mix at this point to check for sweetness and adjust according to taste.
  3. Add cooled gelatine mixture along with the vanilla, and juice, and mix well until smooth and light. (TM – 20 sec / Speed 6.)
  4. Pour cheesecake filling onto your prepared “biscuit” bases.
  5. Refrigerate for at least 2 hours. – Overnight is best.  I like to freeze mine for longer life (and disciplinary reasons!!!) and just pop them out individually as required.
  6. When time to serve, pop your little baby cheesecakes out and top with fresh fruit and for extra “OMG factor”, top with some warm chocolate Ganache  (recipe below) – YUM!!!

 

 

*Gooey Chocolate Ganache  (This will top about 6 cheesecakes so adjust according to how many you are ‘breaking out of the fridge/freezer!)

  • 50g Stevia-sweetened Dark Chocolate, broken into pieces  (I used “Well Naturally” stevia-sweetened dark chocolate)
  • 5g (2 tsp.)  Coconut Oil

If using Thermomix… Place chocolate into TM bowl and grate for 5 seconds on speed 8. Add the coconut oil and heat for 2 minutes / 50C /speed  3.

If NOT using Thermomix… Simply melt together ingredients in a microwave proof bowl and place in microwave for about 20 seconds or in a double boiler over a low to medium heat.  Stir well to combine. The consistency should be creamy and smooth.

 

 

** NOTE:  If you are unable to use nuts in the crust, I recommend increasing the coconut to 1 ½ cups and adding ½ cup Psyllium husks.

 

Makes about 12 – 18 mini cheesecakes depending on the size of your muffin cases!