This time I will make all the chocolate lovers happy. Unfortunately I will not please those who have an allergy to milk protein. For a long time I have had a craving for something like this and unfortunately vegan substitutes do not satisfy that craving. So this time I used real mascarpone, cream cheese, and butter in the base. The result is absolutely amazing. The original recipe is from BAKERBYNATURE, converted to gluten free, without refined sugar, and with a few modifications.
Pan for mold 22cm:
- 100g melted butter
- 125g flour Schaer mix B
- 60g ground coconut sugar
- spoonful of cocoa
From all the ingredients we make a smooth dough, . Now press the dough onto the base of the tin, using the knuckles and set aside.
Mascarpone cream:
- 500g Philadelphia Cream Cheese
- 500g mascarpone
- 100g melted chocolate of your choice
- teaspoon ground vanilla
- 3 eggs
- 2 egg yolks
- cup of ground coconut sugar
First, whisk mascarpone with cheese in the bowl, add the sugar and continue whipping.
Slowly add melted chocolate, whisk in the vanilla, and thoroughly all the eggs.
Pour the resulting mass onto the prepared pan.
Prepare a larger mold, fill it up 1/3 with water and put a cheesecake mold in it. Bake an hour to 180 degrees, then turn off the oven and let the cake stand for 45 minutes.
