Serves 8
90 min
Nutty Chocolate Cheesecake
Recipe GLPR57f20f0474c7d4
A rich and indulgent gluten-free cheesecake with a nutty hazelnut crust and a decadent chocolate filling made with quark and creamy custard. This elegant dessert combines roasted hazelnuts, smooth chocolate, and a hint of lime for a sophisticated treat that serves eight generously.
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Ingredients
100g hazelnuts
100g buckwheat flour
55g butter, softened
1 egg
40g sugar
1 tablespoon cacao powder
2 eggs
500g quark
150ml sour cream
65ml olive oil
500ml milk
180g sugar
1 packet vanilla sugar
1 package chocolate pudding mix
1 tablespoon cacao powder
2 tablespoons chocolate nibs
1 lime
Directions
Pulse the hazelnuts in a food processor until they resemble coarse flour, being careful not to over-process into a paste.
In a bowl, combine the hazelnut flour, buckwheat flour, softened butter, one egg, 40g sugar, and one tablespoon of cacao powder. Mix thoroughly until the crust mixture is well combined and crumbly.
Press the crust mixture firmly and evenly into a lightly oiled baking pan, distributing it across the bottom to form an even base layer.
In a large bowl, whisk together the two remaining eggs, quark, sour cream, olive oil, milk, 180g sugar, and vanilla sugar until smooth. Add the chocolate pudding mix, remaining tablespoon of cacao powder, lime juice, and chocolate nibs, stirring until the filling is uniform.
Pour the chocolate filling mixture over the prepared crust. Bake in a preheated 200°C (392°F) oven for 50 minutes, until the filling is set but slightly jiggly in the very center.
Turn off the oven and crack the door open about 4 inches. Allow the cheesecake to cool inside the oven for 15 minutes to prevent cracking, then remove and let cool to room temperature before chilling.
