1cupof almond flour or equal parts oats and dessicated coconut for nut free
1 ½cupsfrozen raspberry
Melt the cacao butter buttons for 10 min/37°C or 100°F/speed 3/MC on.
Continue cooking for a further 5 min/37°C or 100°F/speed 3 and add each chocolate cheesecake ingredient.
Once all chocolate cheesecake ingredients are added, blitz for 10 sec/speed 5. Set aside and don't wash the bowl.
Add base ingredients to mixer bowl, blend for 15 sec/speed 5.
Remove base mixture and press into the bottom of a springform pan.
Pour reserved chocolate cheesecake mixture on top of base, smooth with a spoon and place it in the freezer for 20 min.
Add frozen raspberries to mixer bowl, blend for 1 min/speed 5. Pour over chocolate cheesecake mix.
Decorate cheesecake as desired, such as cacao nibs, sour cherries and macadamia nuts. Return to freezer for 1 hour or until ready to serve. Remove from freezer 30 minutes before serving.
This is a guest recipe from Marina Kirk x 🙂 You could make this a completely nut free recipe by replacing the almond flour with equal part oats and dessicated coconut. Bellini Users Use your sharp blade for this recipe. At step 1 and step 2 use 40°C or 105°F if using a Supercook. At step 4 increase mixing time if required.