Recipe Black Forest Cheese Cake low-carb gluten-free
A cheese cake with chocolaty cookie base filled with cherries, curd cheese and a taste of kirsch! All topped with extra chocolate. Soooo delicious!
For the shortcrust base
- 75 g Dr. Almond Cake Magic baking mix ((CLASSIC or PUR))
- 75 g Dr. Almond Almond Powder
- 150 g butter ((melted))
- 2 eggs medium
- 30 g Dr. Almond PREMIUM Cocoa powder
- round baking dish (approx. 26 cm)
For the cherry filling
- 1 glass morello cherries pitted natreen (370g drain weight)
- 30 g Dr. Almond Vanilla Pudding Powder
- 30 g kirsch
For the cheese cake batter
- 750 g low fat curd cheese
- 200 g crème fraîche
- 6 eggs medium
- 6 g Dr. Almond Low Carb Sweetener Cristalline
- 75 g Dr. Almond Vanilla Pudding Powder
For the chocolate icing (ganache)
- 200 g cream
- 200 g Dr. Almond Chocolate Magic BLACK CREAM
- Stir well the cake magic, almond powder, eggs, cocoa powder and melted butter and chill the dough for about 30 minutes.
- Either line the bottom of a springform tin with baking paper or grease the pan and roll the dough on the bottom using some bamboo fiber (this is done most easily with your hands). I used a silicone mould – there’s no need to grease the form or line with baking paper
- Bake the base at 175° C for about 20 minutes. Allow to cool on a wire rack and place into the form again!
- Meanwhile, prepare the cherry filling. Bring the cherry juice from the glass to the boil, take the saucepan from the cooker and stir in the pudding powder – add the kirsch! Bring to the boil again while stirring, then fold in the cherries and mix well. Allow the filling to cool down, so that it’s nice and firm!
- For the cheese cake batter, mix eggs, curd cheese, crème fraîche and sweetener. Add the pudding powder teaspoon by teaspoon and mix thoroughly.
- Now pour half of the cheese cake batter onto the baked shortcrust base. Put dollops of the cherry filling on top and lay over the remaining cheese cake batter.
- Bake at 160° C (fan) for about 60 minutes.
- Take the cake out of the oven and allow to cool (until lukewarm or cold).
- For the chocolate icing, heat up the cream, briefly boil it up, take the saucepan from the cooker and stir in the chocolate magic! Pour onto the cake! CAUTION – the cake should still be in the mould or place a baking frame around it. The chocolate would run down when still warm!
- If you wish to enjoy your cake while still warm, simply let cool the icing a little bit, then cut the cake! The icing will still be a little runny, but it simply tastes great this way! If you don’t like that, just allow to cool down in the fridge! Please find picture of both options and a short how-to video below!
- Enjoy!
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