Dark Chocolate Brownie Cheesecake – GF, LF

**I Drafted this in… 2016 and forgot about it. Here you go, enjoy**

Ohhh yeah, you heard that right. Dark chocolate brownie cheesecake that is lactose and gluten free, AND it’s gooooood.

So my mother, being the epic baker that she is used to make this gorgeous kitkat cheesecake. It was divine and I made it myself for a long time, but then fodmaps. Woo… not. I’ve been promising my friends I’d experiment with lactose free creams and gluten free bases etc for a while so here it is. One dark chocolate brownie base with delicious lactose free cheesecake.

I think this would be delicious with walnuts in it, but I’m making it for a party with a friend who has a nut allergy.

  • 150g dark, lactose and gluten free chocolate (read the labels, I found mine in the baking section)
  • 125g nutelex
  • 1 large egg
  • 1/3 cup white sugar
  • 1/4 cup gluten free self raising flour*
  • 3/4 cup gluten free plain flour*

*I’m being lazy and using Woolworths freeform flours.

Get your oven preheating. 160c for fan forced or 180c for conventional (Not fan forced?)

Melt dark chocolate and nutelex together either in the double boiler or in a bowl in the microwave – for the uninitiated put ingredients into a microwave proof bowl and heat in bursts of 30 seconds, mixing between. Then put to one side to cool off a bit.

Beat together egg and sugar, and then measure out your flours. By this point the chocolate should be still warm but not burning and you can beat the sugar and egg mix into the chocolate and butter mix. Finally add the flours gradually by shaking a layer of flour over the top of the wet ingredients then stirring it through. Continue until all your flour is in and the mixture is nice and smooth.

Set to one side.

Line a spring form pan. I do mine sort of like this, except I make the base too big and run it up the sides rather than doing the sides longer and running them onto the bottom: http://www.kayotic.nl/blog/tag/lining-a-springform-cake-pan

Pour mix into the lined pan. It’s quite thick so pour it all into the centre of the pan and then gently spread it to the edges with a spoon.

Bake in that now hot oven for 10 minutes. Remove from oven and leave to one side. It won’t be cooked, it’s not meant to be. Don’t turn the oven off as you need it at the same for the next bit.


  • 1/2 cup sugar
  • 2x 250g packets of Liddells lactose free cream cheese.
  • 1 tsp vanilla essence
  • 4 large eggs
  • 500ml tub Liddells sour cream
    • OR 250ml Liddells sour cream and 250ml Liddells thickened cream (found with the longline milks)
  • 4 cubes dark chocolate
  • Instant coffee

Super easy process. This is easiest with a kitchen aid but can be done by hand. If doing by hand I recommend leaving your cream cheese on the bench for a few hours/overnight.

Mix together the cream cheese and sugar. I find putting the sugar in and then adding the cream cheese around 1/3rd a tub at a time is easiest. Start your mixer on the lowest setting and move up to the 3rd (beating) setting for each section. Mix it thoroughly, you want it nice and smooth.

Add the eggs 1 at a time, and then beat in the vanilla essence.

Grab your chocolate and throw it in a small bowl with a teaspoon or so instant coffee. Pour a little boiling water over it. By the time you’ve done the next two steps it should pretty much have melted the chocolate.

Fold in the sour cream on the lowest setting.

Pour mix on top the cooling brownie base, because your base isn’t cooked I recommend pouring it over a mixing spoon so it doesn’t disturb the base.

Give your chocolate and coffee mix a stir then use as much, or as little, of it as you like to decorate the top of your cheesecake.

Pop it all into the over for an hour. When you turn the oven off the cheesecake should move a bit like jello if shook slightly. Leave in the oven with the door partially open to cool slowly and set.

And you’re done. You can serve it with fruit as it will be quite sweet.

Re-learning baking

I learnt how to bake at my mother’s elbows as a child. My mother cooks some of the most delicious baked goods I have ever had in my life. Her caked put store bought, cafe and even the finer restaurant cakes to shame. I’ve always wished I was half as skilled as she was. Over the years I’ve gotten pretty damned good. Not Mum good, but pretty damned good.

Going gluten free means starting from scratch. Nothing I knew will work anymore which is just… frustrating.

It, once again, says a lot that instead of sad and overly intimidated I’m actually rather excited about it. Bread will be a while in the making, but cookies, cakes, pastries… scones. These things are necessary parts of my existence. I will learn to make them asap.

First up is scones.

I love scones, and my lovely friend (and author) Nicole Field was heading over to write on my couch so scones and tea sounded like a perfect idea. I’ve never had a good gluten free one so this was a bit scary, admittedly. I followed this recipe from The Sensitive Epicure. It started really well, but at I was a little unsure by the end. The dough was very very very soft. Unusually wet for a scone dough. I passed on the kneading and plopped the dough into a pie dish to cook as a single piece when chilling it didn’t really help.

And the results are pretty fucking good. It’s got a perfect crumb. Soft and fluffy, very light.

Slightly too salty, but I realised upon a re-read that I actually put in far too much butter and forgot to add the sugared top which would explain the very wet dough and slightly too saltiness.

The first piece fell apart, but the following piece slipped out perfectly formed and crumbled no more than a normal gluten filled scone.

Score one for the first baking effort of gluten-free life! Nicole noted a slight aftertaste which I think would have been caused by the millet flour. I can’t say I noticed and she wasn’t overly bothered by it so…

Next up, tomorrow night’s dessert.


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