Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake (Gluten Free)

Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake

Eagle-eyed readers will have noticed that my recipes of late have included a big old slice of healthy, and while I am always looking for ways to lighten up the food I make, we all need a treat now and then. In this case, a really huge treat.

But you know what, if you are going to do something, you might as well go all out, don’t you think? Like this over the top, calorific, extravaganza of baked cheesecake.  Nice.

Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake

The base is a gluten free brownie that is baked first before adding the cheesecake filling. The double baking leaves the brownie fudgy, almost gooey-like, and it is a fantastic contrast to a more traditional crunchy biscuit base.

Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake

The filling is creamy and smooth made with mascarpone and cream cheese, not forgetting the chocolate, and the topping is a rich dark chocolate ganache covered with Daim, Sweden’s finest confectionary!

I am no stranger to using Daim in my desserts – it topped my deliriously light and creamy caramel no bake cheesecake a while back.

Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake

As with my blueberry cheesecake, I didn’t bake this in a water bath. The end result is probably less smooth and refined in appearance because of this, but, well, I don’t really care. And anyway, the taste of this beauty will make you forget any imperfections, for sure.

Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake

I will be honest and say that this a fiddly recipe; it is long-winded with various different steps and requires overnight refrigeration. But the effort is worth it. Big time.

Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake

The cheesecake is large and will easily feed 12-15 people. Plus, you only need a teeny bit, which makes it go further!

Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake (Gluten Free)

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Ingredients

    Brownie:
  • 100g (3/4 cup) dark chocolate
  • 150g (2/3 cup) butter
  • 30ml (2 tablespoons) brewed coffee (or just use water)
  • 30ml (2 tablespoons) milk
  • 60g (1/3 cup) brown sugar
  • 65g (1/3 cup) white sugar
  • 1 egg
  • 1 teaspoon vanilla sugar
  • 15g (1 tablespoon) cocoa
  • 30g (1/4 cup) sorghum flour
  • 10g (1 tablespoon) rice flour
  • Cheesecake:
  • 200g (1½ cups) milk chocolate
  • 500g (2 cups) mascarpone
  • 300g (1 + 1/3 cups) cream cheese (I used Philadelphia)
  • 160g (3/4 cup) white sugar
  • 1/4 cup cocoa
  • 3 eggs
  • Around 100g Daim bars (crushed/chopped)
  • Ganache:
  • 100g (3/4 cup) dark chocolate
  • 5 tablespoons cream
  • 1 tablespoon sugar

Directions

~ Pre-heat the oven to 170°C (325°F) and grease (or line) a large rectangle or square springform pan (mine was 27cm x 17cm / 10in x 7in).

~ Slowly heat the chocolate and butter in a pan until just melted, then add the coffee/water and milk. Leave the mixture to cool for about 10 minutes.

~ In a large bowl, whisk the sugar with the egg, then quickly beat in the cooled chocolate mixture.

~ Sift the vanilla sugar, flours and cocoa together and stir into the wet ingredients until well combined.

~ Pour into the prepared tin and bake for around 20 minutes (until an inserted skewer comes out clean). Remove from the oven and allow to cool (leave the oven on).

~ For the cheesecake: melt the chocolate in a Bain Marie then allow to cool for a while. Whisk the cream cheese, mascarpone, sugar and cocoa together then then beat in the eggs. Gently stir in the melted chocolate just until everything is evenly combined. Lastly, fold in the half of the crushed/chopped Daim bars (retaining the remainder to sprinkle on top of the ganache). Pour over the cooled brownie.

~ Bake for one hour, or just until it has an overall appearance of being set but the middle is still slightly jiggly. Turn the oven off but keep the cheesecake inside until it is cool to the touch. Remove from the oven and allow to cool completely.

~ For the ganache: heat the cream and sugar together until a rolling boil is achieved. Break the chocolate into small pieces and place in a bowl. Pour over the hot cream mixture and leave without touching for five minutes, then stir quickly until a thick ganache forms. Pour over the cooled cheesecake, sprinkle with the remaining Daim pieces and then refrigerate overnight. Slice and serve. Enjoy!

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http://www.theculinaryjumble.com/2017/08/19/brownie-bottomed-mascarpone-chocolate-daim-cheesecake-gluten-free/

Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake

18 thoughts on “Brownie-Bottomed Mascarpone Chocolate Daim Cheesecake (Gluten Free)

  1. HI, Love your blog!! I would love to make this recipe! Would it be ok to make it with AP flour? Thank you. Have a wonderful day! Hugs, Teresa
  2. Oh my goodness, this looks amazing! We are trying to reduce gluten in our diet, so I'll have to try making this for our dessert on Sunday after our roast dinner.
  3. Mmmm this looks really good!! I am trying to cut down on sugary thing but there is not wrong with a cheat day right. Thanks for sharing the recipe will definitely be trying this one out :-)
  4. Omg can we say yum?!?! Nothing more delicious than cheesecake!!! Definitely need to make this sometime really soon

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