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Brownie Crust Mascarpone Chocolate Cheesecake with Daim (Gluten Free)

Brownie Crust Mascarpone Chocolate Cheesecake with Daim (Gluten Free)

Ingredients

Brownie:

  • 100 g (3/4 cup) dark chocolate
  • 150 g (2/3 cup) butter
  • 30 ml (2 tablespoons) brewed coffee (or just use water)
  • 30 ml (2 tablespoons) milk
  • 60 g (1/3 cup) brown sugar
  • 65 g (1/3 cup) white sugar
  • 1 egg
  • 1 teaspoon vanilla sugar
  • 15 g (1 tablespoon) cocoa
  • 30 g (1/4 cup) sorghum flour
  • 10 g (1 tablespoon) rice flour

Cheesecake:

  • 200 g (1½ cups) milk chocolate
  • 500 g (2 cups) mascarpone
  • 300 g (1 + 1/3 cups) cream cheese (I used Philadelphia)
  • 160 g (3/4 cup) white sugar
  • 1/4 cup cocoa
  • 3 eggs
  • around 100g Daim bars crushed/chopped

Ganache:

  • 100 g (3/4 cup) dark chocolate
  • 5 tablespoons cream
  • 1 tablespoon sugar

Instructions

  1. 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).
  2. 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.
  3. In a large bowl, whisk the sugar with the egg, then quickly beat in the cooled chocolate mixture.
  4. Sift the vanilla sugar, flours and cocoa together and stir into the wet ingredients until well combined.
  5. 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).
  6. 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.
  7. 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.
  8. 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!

Recipe Notes

Disclaimer: I use grams in my recipes but to help my American readers, I've converted them to cups using online sources. However, as these measurements have not been personally verified by me, I cannot confirm they are 100% accurate.