Low-Calorie Chocolate Gluten Free Basque Cheesecake
This low-calorie, chocolate gluten free basque cheesecake is made with luscious chocolate pastry cream and dairy free cream cheese.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- 1 Digital scale
- 1 Springform baking pan (9-inch/23 cm)
Ingredients
Chocolate Pastry Cream
- 375 g oat milk
- 60 g egg yolk
- 35 g sugar
- 20 g cornstarch
- 120 g dark chocolate 70-80%
- 35 g vegan butter cut in cubes
Cheesecake Batter
- 180 g eggs three large eggs
- 280 g cream cheese Oatly preferred gluten free
- 150 g heavy cream dairy free, gluten free
- 60 g sugar
- 1 g salt
- 1 g vanilla powder or 10 g vanilla extract
- 10 g cacao powder
- 180 g dark chocolate 70-80% melted
- 1 Chocolate Pastry Cream the whole recipe
Instructions
Chocolate Pastry Cream
- In a mixing bowl, combine 1/3 of warm oat milk, egg yolks, sugar, vanilla, and cornstarch. Mix well until homogenous.
- Pour the custard mixture into the remaining warm oat milk, then cook over low-medium heat, stirring constantly with a whisk, until it thickens. Remove from the heat, then add the cold vegan butter cubes and dark chocolate. Blend using a hand blender until shiny and smooth.
- Transfer the chocolate pastry cream to a bowl, cover with cling wrap on the surface, and chill it in the fridge.
Baking the Cheesecake
- Preheat the oven to 220°C/425°F (200°C/425°F fan-forced oven). Prepare a 9-inch cake or springform pan lined with parchment paper.
- In a large mixing bowl, beat the salt, eggs, sugar, cacao powder, vanilla powder, and dairy-free cream cheese until smooth and creamy.
- Mix in the heavy cream, chocolate pastry cream, and warm melted chocolate until fully incorporated.
- Pour in the chocolate cheesecake batter into the prepared cake pan. Level the top with a spoon or spatula.
- Bake for 30-35 minutes, or until the top gets slightly burned and the center is set but still slightly jiggly. If you prefer to make thicker cheesecake, bake it longer.
- Remove from the oven. Allow the chocolate cheesecake to cool on a wire rack. The cheesecake will slightly deflate as it cools down.
- Once completely cool, refrigerate for at least 4 hours or overnight before cutting and serving.
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