About The Base…
I love a good shortcrust base and that is what I normally use in my cheesecakes, but I also want to offer other alternatives like grain free. I experimented with this recipe quite a bit to get the taste, texture and integrity of the structure just right. I’m sure there are many other grain-free recipes out there and ones similar to this, and I don’t profess that this is “the best” as I haven’t tested other recipes, rather this from my own recipe development.
Grainfree cheesecake/Tart base by Bonnie van Esch ©2020
A nutty, crunchy grainfree cheesecake/Tart base
*1 cup almond flour (unblanched is better)
*2 Tbsp coconut flour
*5 Tbsp melted coconut oil (odorless)
*30g melted chocolate (white or brown)
*1/2 cup ground mixed seeds (sunflower, pumpkin, sesame and flaxseed)
1. In a coffee grinder, ground the mixed seeds. Do not grind until powder, you should still be able to see some pieces of seeds.
2. In a bowl, add the almond flour, ground seeds and coconut flour.
3. Melt the coconut oil and chocolate together in a microwavable bowl for increments of 30 seconds, stirring between intervals, until melted.
4. Add the melted mixture to the bowl with the dry ingredients and using the back of a wooden spoon, mix and press out the lumps as you work. The mixture should be moist.
5. Add a heaped tablespoon to each muffin space and then transfer the leftover equally to each space.
6. Using a tall and narrow glass turned upside down, press the bottom end of the glass into the mixture and twist. You should get a nice flat and even base this way.
7. No need to refrigerate, simply add your cheesecake filling and then cook as per your recipe.
8. Follow your cheesecake recipe as per cooling times. Once it gets to the stage where you have had them in the fridge for a few hours or overnight, take the tray out and if you want, now you can add the chocolate topping (as show in my pictures) which is 85g of baking chocolate melted over a bain marie (or in the microwave) with half a tablespoon of tasteless oil. Pour this over each cheesecake and spread with the back of a spoon. The chocolate will set after a few minutes especially if the cheesecakes have come straight out the fridge. Next just press the cheesecakes gently from underneath so that they pop out. Serve and enjoy!
Note: you can use this base recipe with fridge tarts and no-bake cheesecakes too.
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