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.

Mum's Choc Chip Cookies

One of the things I have resigned myself to in this life is that I will never be the baker my Mum is. I can do just about everything else as good if not better, but Mummy Darling has the magic touch when it comes to baking and she passed that on to my youngest brother rather than me (totally not jealous, not me).

Wirst photo ever of the yummiest cookies ever… and milk.

Cookies are my ultimate comfort food. These cookies have been a staple over the duration of my life. A couple of cookies and a glass of milk and I’m five years old and colouring at the table. At 11 I’m pushing aside thoughts of the friends I left when we moved away with the familiarity of baking with Mum and my baby brothers. At 16 nursing a cup of tea, a book and cookies and losing myself for a few hours while living in a hotel apartment because we don’t have a house yet. And now I’m 28 and trying no to burn my mouth on fresh baked cookies straight from the oven… dunked in cold milk of course 🙂

It’s not a hard recipe and I’m sure it was once in a cookbook somewhere, but she’s been making it from memory longer than I’ve been alive so who knows so here’s Mum’s chic chip cookie recipe. I’m not allowed regular flour anymore so check the notes if you’re wheat intolerant.

Mum’s Choc Chip Cookies

1/4 cup brown sugar

1/4 cup regular white sugar

1/2 cup butter

1tsp vanilla essence

1 cup choc chips*

2 cups self raising flour or plain flour sifted with 4tsp baking powder**

1/4 cup milk


Remember when I said this was simple? I wasn’t joking.

Preheat your oven to 180 celsius and prepare a cooking sheet or pan. I’m lazy so it’s usually baking paper lining a pan.

Mix together sugars and butter till it’s smooth and creamy. Drop in your vanilla and mix it through that.

Throw all your flour and chic chips into the bowl and mix thoroughly. I’d advise on settings for your mixer… except I use a wooden spoon. I break electronic things a little too readily.

Add milk and stir through. It’s going to seem too dry and crumbly, but it’s meant to be.

Scoop out spoonfuls of the mix into your palm and roll into flattish balls of even size. I like them to be about the same size as a 50c piece. If the mix is crumbling too much you may need to add a tiny bit more milk, no more than a table spoons worth (after that you get into some cross between a biscuit and a scone).

Put your tray in the oven for 10 -15 minutes.

Try not to burn your mouth eating the bastard things hot.


* Traditionally it’s milk chocolate drops, but the youngest child adds anything he feels like and then some.

** If, like me, you’re on the Low FODMAP diet try Spelt Flour. It’s not always listed as a safe food when you’re buying spelt bread because of additives the bakeries use, but for home cooking it’s normally fine. As always with the FODMAP diet mileage may vary. Also note that spelt flour is a high gluten flour, not suitable for celiaces or gluten intolerant people.

To get it if you’re not in Melbourne try health food stores, organic food stores and specialist bakeries. If you’re in Melbourne save yourself some cash and head to the Vic markets. One of the bakeries in there has it for $4 per 500g bag. This is about a third of the price I’ve been able to find it anywhere else.

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