Blueberry & Chocolate Mousse Cheesecake

This recipe is dedicated to my sister, Tessa, to whom I’m grateful for the photos. When she walked in on me making this, the low-carber mournfully asked what it was. I was only too happy to tell her that, in fact, the dessert was tailored to her exact diet. Yes, Tessa, I made this one for you.

It looks decadent, and it tastes pretty alright, too. The reason I state the latter is not due to some sort of self-inflated ego issue, but because my cousin-come-taste-tester deemed it the best Fizzifood creation she had ever tried!

I guess I’m a little late to the Easter chocolate brigade. Nevertheless, some people may be looking to end their sugared festivities with a guilt-free treat. Here’s chocolate through and through – from the crunch-studded base, to the creamy layer of filling, to the deviously dark topping – with just enough fruit to mellow all that richness.

This recipe can be gluten-free, grain-free, and egg-free.

Serves 6

Preparation time: 30 minutes (plus refrigeration)

Ingredients:

Base:

– 30 grams whole almonds

– 70 grams ground almonds

– 60 grams thread coconut

– 2 Tablespoons cocoa powder

– 1/2 Tablespoon granulated stevia of choice, or to taste

– 50 grams (salted) butter, softened

Filling:

– 250 grams cream cheese, cubed

– 125 grams sour cream

– 1 teaspoon vanilla extract

– 3 heaped Tablespoons cocoa powder

– 3 Tablespoons granulated stevia of choice, or to taste

– 100 ml cream

Topping:

– handful flaked almonds

– 2 Tablespoons cocoa powder

– 2 Tablespoons coconut oil, melted

– 1/2 teaspoon granulated stevia of choice, or to taste

– 1 cup frozen blueberries

Method:

1. Line a 20 cm round springform cake tin with a double layer of cling wrap. Place all the base ingredients (except butter) in a food processor and blitz until rough crumbs form. Add the butter and process until doughy, then press this into the tin. Place in the freezer.

2. In the unwashed food processor bowl, add all filling ingredients except cream. Process until smooth, scrape the sides with a rubber spatula, and pour in the cream. Blitz just until silky and scrape onto the base. Sprinkle slivered almonds around the edges, cover with cling wrap, then refrigerate for at least 3 hours.

3. Unmould your cheesecake onto a serving platter and pile the blueberries onto its centre. Stir together the cocoa, coconut oil, and stevia until smooth. Drizzle this sauce over the frozen berries, slice and enjoy! 🙂

2 Comments:

  1. O EM GEEEE… words literally cannot describe how delicious this was. I had the ultimate privilege of trying a piece of this mind blowing mouse cake and WOW! Mind blown. Was absolutely delicious. YUMMM thanks Fizzi you are a genius

  2. I can seconds that …. (get it? 🙂

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