A baked chocolate cheesecake with a twist. This delightful recipe features a rich and creamy chocolate filling, sitting atop a delectable almond crust. It makes a change from the ubiquitous biscuit base and creates a perfect gluten-free dessert. Just savour the harmonious marriage of chocolate and marzipan in every heavenly bite.
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Random Recipes 14
When Dom of Belleau Kitchen asked me to pick a number for his always exciting Random Recipes challenge, I was away from home and unable to follow his exact instructions. That’s my excuse anyway. So instead of counting my books, I picked my lucky number 17 instead. It seems that any blame for what you get sits on my shoulders this month. Nice one Dom!
As I’m honoured that Dom got me to pick the special number, I thought I really ought to try and do this challenge without cheating. NOT, I hasten to add, that I normally cheat. No indeed, I’ve just interpreted the challenge to refer to my chocolate cook books only.
But not this time, I planned to be intrepid and include all of my many cookbooks scattered around the house. I’d open a page randomly and then take the first chocolate recipe that followed from the page I landed on. If, I reasoned, I got a book that had, god forbid, no chocolate recipes, I’d move on to the next book.
Hoist by my own petard. No. 17 for me was Low-Carb Vegetarian by Celia Brooks Brown. Being a bit of a carb junkie, this book has been languishing on my shelves for many years largely unused. And what I got was something that sounded really quite strange – chocolate marzipan cheesecake.
It doesn’t seem like an obvious match made in heaven, but I love marzipan. I also love cheesecake, so why not?
CT also loves cheesecake and as he is going through a particularly tough time of it, I was hoping that this would be a welcome treat for him.
Baked Chocolate Cheesecake
Reading through the recipe, I was rather dubious about a couple of things. Both revolved around a loose-based cake tin*. As some of you know, I’m a big fan of silicone moulds which have really made baking life sooooo much easier. I used to be put off by having to line tins, it just seemed one step too far. Now I don’t even think about it – not very often anyway.
Cheesecake, I felt, really couldn’t be done in a silicone mould, so I’d have to chance it using the stated tin. Firstly the recipe didn’t say anything about greasing or lining the tin, so I hoped that only greasing it would be OK. Secondly, I was worried that the butter would just melt and leak out all over the oven. I did prepare for this eventuality by putting the tin on a baking tray just in case.
As usual, I didn’t follow the recipe exactly. I used raw cane sugar (rapadura) instead of the sweetener given in the recipe. I also used equal amounts of mascarpone and cream cheese. As it turned out, the instructions were a little on the sparse side anyway.
I was quite right, the butter leaked out all over the baking sheet. The top also cracked, not nice delicate cracks, but great fissures that really didn’t look very attractive. But it did come out of the tin without sticking too much and it was really quite delicious, in fact very delicious.
The filling is smooth, creamy and comfortingly chocolatey. The base is chewy, slightly almondy and really rather nice. The two make for quite a delightful contrast and certainly don’t detract from each other’s flavours. CT was very well pleased with it and it kept him going for some time.
How To Get An Even Better Baked Chocolate Cheesecake
Having heard so many horror stories about baked cheesecakes, I’m actually quite thrilled how well my first one turned out. What are a few fissures between friends anyway?
Since making this chocolate cheesecake, I’ve learnt a few things about baking cheesecakes. I now know where I went wrong and ended up with a massive crack down the middle. To find out how to avoid fissures in your baked cheesecakes, head over to my recipe post for mini baked lemon curd cheesecakes.
For the recipe below, I’ve modified it a little so that your cheesecake will turn out better than mine did – hopefully! I’ve also reduced the amount of butter. I don’t want yours leaking out all over the oven. Having said that, place the tin on a baking tray, just in case.
Other Gluten Free Chocolate Recipes You Might Like
- Choc chip friands (vegan)
- Chocolate cake with minted strawberry cream
- Hazelnut chocolate torte
- Pistachio chocolate biscotti
- Tiger nut chocolate chip cookies
- Triple chocolate almond brownies
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this rich and indulgent baked chocolate cheesecake, I’d love to hear about it in the comments below. Do you have any recommendations or advice for baking cheesecakes?
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If you’d like more cheesecake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Baked Chocolate Cheesecake With An Almond Crust
Equipment
Ingredients
Almond Base
- 40 g unsalted butter
- 100 g ground almonds
- 2 tbsp light brown sugar (I used Rapadura)
- 1 pinch Himalayan pink rock salt
- 2 drop almond extract
Cheesecake
- 150 g dark chocolate (I used Green & Black’s 72% cooks’ chocolate)
- 250 g mascarpone cheese
- 250 g full fat cream cheese
- 2 large eggs (I used duck eggs)
- 6 tbsp light brown sugar (I used Rapadura)
Instructions
Almond Base
- Melt the butter in a medium sized pan over a gentle heat.40 g unsalted butter
- Take off the heat, then add the ground almonds, sugar, salt and almond extract. Mix everything together.100 g ground almonds, 2 tbsp light brown sugar, 1 pinch Himalayan pink rock salt, 2 drop almond extract
- Press the mixture down into a buttered 20 cm (8") round loose-based nonstick cake tin.
- Place in the fridge to set for at least half an hour.
Cheesecake
- Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water and leave to cool a little.150 g dark chocolate
- Preheat the oven to 150℃ (130℃ fan, 300℉, Gas 2).
- In a large bowl, mix the mascarpone, cream cheese, eggs and sugar with electric beaters until just combined. Keep the beaters on a low speed so you don’t whip too much air into the cheesecake.250 g mascarpone cheese, 250 g full fat cream cheese, 2 large eggs, 6 tbsp light brown sugar
- Gently stir in the melted chocolate.
- Spoon the mixture over the chilled marzipan crust and level the top.
- Bake on a low shelf for 40 to 45 minutes or until just set. You want a slight wobble in the middle.
- Place the tin on a wire rack to cool. Once cool, chill in the refrigerator for at least three hours. Finally release the cheesecake from the tin and serve.
Notes
Nutrition Estimate
Sharing
I’m sharing this baked chocolate cheesecake with Dom, over at what’s now Dom In The Kitchen, obviously. It’s down to him that I made it after all.
Turns out this is the month of mad March baking. As my chocolate cheesecake contains both Marzipan and Mascarpone as main ingredients, I’m also submitting this to the second ever Alpha Bakes where the letter is M. Caroline Makes is hosting this month.
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Susan's blog says
I know baked cheesecakes are not suppose to crack but I love it when they do…its one of little things, so cracks is good in my book. An unusual recipe here that looks very tempting. x
Choclette says
Susan, you’ve all convinced me that cracks are GOOD – hooray!
Clare says
Wow, this sounds (and looks) like the most delicious cake ever! I love marzipan and chocolate and cheesecake! yum! I think I’ll have to make this!
Choclette says
Thanks Clare. Do let me know what you think if you do make it.
Javelin Warrior says
I’m so glad it turned out for you and what a unique recipe – you’re right, I never would have put chocolate and marzipan together… As for cheesecakes, I love them but I’ve never managed to bake one that did NOT crack 😉 And really, who does care? The best part is eating it!
Choclette says
Yay JW, I’m getting into the idea that cracks are good 😉
laura@howtocookgoodfood says
The cracks would not bother me in the least, after all it’s the flout that counts. This is my kind of cheesecake, loving the sound of the marzipan base topped with lots of chocolate richness. Also, like Celia Brooks Brown as I have tried lots of her recipes from the “Books For Cooks” recipe books! xx
Choclette says
Thanks Laura. it’s funny since making this, I keep coming across CBB’s name all over the place. Interesting you have one of her books too.
Kath says
Well, you have sold me, as you know I am a big fan of both chocolate and marzipan. It sounds absolutely delicious. I hope things get better for CT soon. x
Choclette says
Kath, we could have sliced it up between the two of us, but I don’t think that would have helped CT. Thanks for the good wishes. His pain should be over soon (lots of crossing fingers going on)!
thelittleloaf says
When I saw the title of this post I thought I might not like it because of the marzipan…but it just sounds like delicious chocolaty almondy goodness. I find cooking cheesecake in a water bath usually helps to prevent cracking, but unless you’re working as a pastry chef it doesn’t really matter – they still taste as good!
Choclette says
Oh littleloaf, are you not a fan of marzipan? Thanks for your words of encouragement. I don’t think I’d ever have the patience to be a pastry chef!
celia says
I can’t believe anyone named Celia would write a low carb cookbook.. 😀
I get big cracks on the top of my ricotta cakes as well, and I think it makes them even tastier. I’m sure your baked cheesecake was the same, Choc!
Choclette says
You’re quite right Celia, I was a little shocked! And now I know cracks are perfectly respectable, i can stop worrying about it 😉 Really like the idea of trying a ricotta one.
teawithhazel says
well..i adore cheesecake..i think it’s well overdue for a comeback..and i adore marzipan..what a great combo..
Choclette says
Oh dear Hazel, am I a little behind the times? Hadn’t realised cheesecake had gone away!
Please Do Not Feed The Animals. says
Mmmmmm – looks fab. I love the sound of the marzipan in there.
Choclette says
I was a bit dubious about marzipan to begin with, even though I love it, but it worked much better than I thought it would.
avillagepantry says
I think it looks absolutely delicious, cracked or not 😉 Ive made baked cheesecakes a few times and not a fan, but anything with 70% chocolate could convince me. This one certainly sounds like a persuader. Have also awarded you with the ABC – Awesome Blogger Award because you’re blog is quite awesome!
http://wp.me/p10xG5-lA
Choclette says
Oh thank you Sheelagh that is very kind – cheesecake and award comments both. I shall have to start thinking seriously about X now!!!
Kit @ i-lostinausten says
YUM! Looks heavenly & a very interesting recipe using marzipan. I preferred using silicone moulds too but for both my cheesecake I’ve used spring form pan. Don’t really have a choice actually. But anyway these chocolate marzipan cheesecake looks great & I’m sure it taste heavenly too. Have a nice day! 🙂
Choclette says
Thanks Kit – hmmm, not sure how, be we need some sort of a silicone spring form pan!!!
Caroline says
I’ve only made baked cheesecakes a couple of times, but oh yum! A chocolate version sounds lovely and all I’d have to do would be to find a different base 🙂 It looks deliciously fudgy.
Choclette says
Now I know it’s ok to have cracks, I will be more than happy to make this again, it was scrumilicious.And yes, this would be really good on a normal biscuit base.
Katie says
Wow that looks gorgeous. I’ve never thought of using marzipan in a cheesecake, but I adore marzipan so will have to give this a go. I loved baked cheesecakes, they are so much more fudgey. Yours looks a treat, you’ll have to experiment some more!
Choclette says
Thanks Katie, it really was rather good – very different to an unbaked one, though I like those too.
Baking Addict says
Thank you so much for entering this to AlphaBakes. Marzipan is a great unusual ‘M’. Your cheesecake looks delicious and I would love to have some but I don’t like marzipan. I think fissures are a sign of a great baked cheesecake… well that’s what I tell myself anyway! 🙂 I have not dared to count my books yet as I’m running out of time for random recipes but if I do I definitely know who to blame 😉
Choclette says
Thanks Ros for the vote of confidence in my cheesecake and then the vote of blame 😉
Baking Addict says
I really do have to lay blame on your shoulders as I picked my dreaded nemesis … macarons! Luckily they weren’t as disastrous as last time so thank you 🙂
Johanna GGG says
Your cheesecake looks lovely – I haven’t had baked cheesecake for ages but I would love a piece of yours – just to break the drought, you know! I am also a fan of silicone and using chocolate to cheer myself or anyone else up!
Choclette says
Thank you Johanna – great minds and all that 😉
Dom at Belleau Kitchen says
Wow. Chocolate marzipan cheesecake is a new one on me but it sounds incredible. Those cracks have always appeared on baked cheesecakes I’ve made so don’t worry too much. I’m glad it cheered CT up. A good cheesecake should always cheer people up. Glad you got to use a rarely used book and I’m loving your random picking style… Whatever works eh? Thanks again for always taking part with such gusto!
Choclette says
Gusto girl, that’s me – especially when it comes to eating!!! Very pleased to hear that crack are perfectly acceptable 🙂