Chocolate 'No Cheese' Cheesecake
Friday, 9 March 2018
Makes six individual deserts:
Base ingredients (can be made a day in advance):
Put all ingredients in a blender and zap together to form a lumpy dough.
Remove and press down into a non-stick baking tin, then place in the middle of the oven (180-190 degrees) for 10 -15 mins until lightly golden.
Remove from oven and cool. Whilst still warm slip a knife round the edges to make extraction easier.
The Chocolate top:
50g Chestnut puree
Put everything in the blender except the lime zest from one of the limes and zap to a smooth paste. Add maple syrup if it requires sweetening (remember the base is quite sweet so you want the chocolate to be less so to balance things out!)
This can now be refrigerated for a few hours if required.
When constructing put the sides back around the bases and dollop the chocolate onto the nutty bases, smooth the top with the back of a spoon then gently lift off the sides. Place on a plate and decorate with the lime zest.
Serve with fresh raspberries or a raspberry coulis.