Whisking It



July 2013

Gluten Free Chai Spiced Nutty Cheesecake

Written by , Posted in Sweet Treats

Note: I have changed the format of my blog to have “read more” buttons instead of the entire post streaming on the home page… So click through if you want to see the full recipe and more photos :)

So as I said, I am gluten free these days – wanted to see if it made a difference with my constant flu and sore tummy… and its been about 3 weeks and I must say I have noticed a change. I used to be a huge critic when it comes to all this vegan-paleo-gluten-free-hippie nonsense, but much to my dismay it seems there is truth to it. Not sure if I will ever manage the vegetarian/vegan vibe but I guess we will see…
So I am a huge cheesecake fan, and I thought the BEST gluten-free substitute for the favourite tennis biscuit base had to be ground almonds, and it was, without a doubt, the best choice – if I do say so myself.
I kind of adapted this from multiple recipes I found online and made up the creamy icing bit. I can’t say I am a huge expert on this cake, I only had one piece the night I made it, then when I took it to work the next day it was completely finished by 10am. So there you have it.
Here’s the recipe:
210gr ground almonds
100gr melted butter
2tbs oats
500gr cream cheese
145gr castor sugar
1.5 tbsp vanilla essence
1.5 tsp nutmeg
2 tsp ground cinnamon
3 large eggs
For the creamy “icing”
150gr cream cheese
250ml cream
1/4 cup milk
1 tsp vanilla essence
1/4 cup castor sugar
1 tsp cinnamon
*preheat the oven to 160*
Mix the oats  ground almonds into the melted butter and then press into the bottom of your pan (I used a springform cake tin about 20cm wide)
Put the base into the fridge for about half an hour to set.
Beat the cream cheese and the sugar together.
Add the eggs one at a time and beat until smooth.
Now add the vanilla and the spices (taste your batter – maybe you want to add more or less…)
Pour the batter into the tin and bake for 1 hour. (Mine was in for about 65 minutes but I over baked mine SLIGHTLY – it is done when the edges are springy and the middle has a slight wobble.
Leave the cake to cool.
Now beat the cream cheese, cream, milk, vanilla, sugar and cinnamon together.
Spread evenly on the cake once the cheesecake has FULLY cooled.
Sprinkle with almonds & cinnamon and serve =)


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