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Bailey’s Almande Dark Chocolate Cheesecake (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
American
Courses
Dessert
Difficulty
Beginner
Servings
8
Ingredients
For the base:
160
grams gluten and dairy free digestive biscuits
80
grams dairy free spread
(melted)
For the cheesecake filling:
40
grams dairy free dark chocolate
50
milliliters Bailey's Almande
2
eggs
(separated)
75
grams caster sugar
250
grams dairy free cream cheese
For decorating:
150
grams icing sugar
75
grams dairy free spread
1
tablespoon cocoa powder
grated dairy free white chocolate
Instructions
Line a 6″ baking tin with greaseproof paper
Crush the biscuits into small crumbs and mix in the melted dairy free spread
Press into the baking tin and chill in the fridge while you prepare the filling
Preheat the oven to 180 oC
Melt the chocolate in a bowl over simmering water
Whisk the egg whites until they form peaks
Add in one tablespoon of the caster sugar and whisk until it forms stiff peaks
In a separate bowl mix together the cream cheese, Bailey's Almande, remaining sugar and egg yolks
Fold the egg white into the cream cheese mix but don’t over mix it
Remove a third of the mixture and stir the melted chocolate into it
Pour the plain mix over the biscuit base
Drop tablespoons of the chocolate mix on top and then swirl with a knife to marble
Bake for 45 minutes
Allow to cool in the tin
Chill in the fridge for at least 2 hours
Remove from the tin
Beat together the dairy free spread, cocoa powder and icing sugar
Pipe round the edge of the cake and top with a sprinkle of grated dairy free white chocolate
Keywords:
gluten free cheesecake, dairy free cheesecake