Raspberry Chocolate Cheesecake
A smooth, creamy chocolate cheesecake that is irresistible. Don't even try to say no - just make it and see for yourself! Good thing there's no guilt around here, everything is healthy and allergy-friendly. Enjoy!
Refined sugar free, GF, DF, Nut free, Vegan
Serves: 8 people
1 pouch Beetroot Cacao brownie mix
3 Tablespoons coconut oil
3 Tablespoons water
300g firm tofu
3 Tablespoons cocoa powder
2 Tablespoons coconut oil
200mL dairy free milk (I used coconut milk)
1 teaspoon vanilla essence
2 Tablespoons maple syrup
120g chocolate chips of your choice (I used Sweet Williams brand)
1/2 cup frozen raspberries
4 Tablespoons coconut oil
Preheat your oven to 180 degrees Celsius. Place a sheet of greaseproof paper on top of a cookie tray. Line a 20cm cheesecake tin with greaseproof paper. Measure out 250g of the Beetroot Cacao brownie mix into a bowl, and add the 3 Tablespoons coconut oil and 3 Tablespoons water. Mix to combine. The mixture will be crumbly. Tip the mixture onto your prepared cookie tray, and use a rolling pin (or the side of a cup, etc, whatever works for you) to flatten the mixture until it's around 5mm thin. Place in the oven for 30 minutes. Once done, let cool for 5 minutes. Break up the sheet of beetroot cacao mix into a food processor (it should be crunchy like biscuits), and whiz until it's roughly crushed up. Add the 4 Tablespoons coconut oil and whiz again for 30 seconds. Pour the mixture into your cheesecake tin, and flatten with the back of a spoon. Place in the fridge for 30 minutes.
In the meantime, wipe your food processor out and prepare the cheesecake filling by placing the tofu, cocoa powder, 2 Tablespoons coconut oil, dairy free milk, vanilla essence, maple syrup, and remaining beetroot cacao mix (around 50g) into the food processor. Whiz until combined. Melt the chocolate chips in the microwave, and add to the food processor. Whiz until smooth (I found that whizzing up for around 10 minutes was adequate). Pour on top of the cheesecake base. Roughly break the raspberries in half, and press them into the chocolate filling. Tap the tin on the bench to settle the cheesecake mix. Place back into the fridge for around 3 hours or until the mixture has set.
If you wish, make a quick raspberry coulis for topping the cheesecake with. Put 1 cup raspberries, 1T water, 1T maple syrup into a pan. Heat until the raspberries break apart. Use a whisk to mash it to more of a 'sauce' consistency. Add more water if need be. Bon appetite!