18 Feb GF Chocolate Raspberry Layer Cheesecake with Buttercream Frosting

Raspberry and chocolate are a divine combination and in this recipe I’ve layered them into a gluten free cheesecake with reduced sugar for a guiltless pleasure! This is guaranteed to be a crowd pleaser at picnics, parties and and festivities.

In terms of Ayurveda energetics, it is moist, cool, heavy and sweet. It is best for growing, active kids, but active adults can eat in moderation.

The recipe is a twist on the classic Philadelphia Cream Cheese recipe. It’s a lot of steps, but the end results are worth it.

If you make it, please post your pictures to social media and tag me!

GF Chocolate Raspberry Layer Cheesecake with Buttercream Frosting

10-inch Springform pan, grease with butter and line bottom with parchment paper

Step 1: MAKE RASPBERRY PUREE
10 oz Frozen Raspberries
3 tablespoons Sugar
2 tablespoons Lemon Juice
2 teaspoons Arrowroot Starch

In a small saucepan, combine raspberries, sugar and lemon juice. Simmer 10 minutes. In a cup, mix arrowroot starch in 1 tablespoon of water. Add some of the raspberry sauce in and stir. Pour the arrowroot slurry into the saucepan. Simmer, stirring constantly until mixture is thick and clings to wooden spoon. About 10 minutes. –NOTE: Reserve 2oz for coloring/flavoring buttercream frosting.

Strain through a fine mesh sieve into a small bowl to remove seeds. Cool completely. You can refrigerate and use later, but you must bring it back to room temperature to use in the cheesecake recipe.

Step 2: MAKE NUT CRUST
(Nutty Date Crust Recipe from The Essential Ayurvedic Cookbook)

Step 3: MAKE THE CHEESECAKE FILLING
4 oz dark chocolate, melted
4 packages (8 oz) Cream Cheese, room temperature
½ cup Sour Cream or plain yogurt, room temperature
½ cup fine ground sugar
1 tsp. vanilla
4 eggs, room temperature

In a large bowl, use a hand mixer on low speed to cream cheese, sugar and vanilla.

Add eggs, 1 at a time, mixing on low speed after each just until blended, scraping down sides with flexible spatula as needed. Use low speed and don’t overmix to avoid getting too much air in the batter which can cause the cake to crack.

Pour 1 cup of batter into a bowl and add the raspberry puree. Add chocolate to remaining batter. Pour half the chocolate batter onto prepared crust, gently smoothing top with rubber spatula. Pour the raspberry purée on top of the chocolate batter, smoothing the top. Cover with remaining chocolate batter.

Place cheesecake on large rimmed baking sheet and transfer to oven. Pour some water in the baking sheet – this will create steam, providing even cooking and help to prevent cracking. Bake 55 minutes, or until center is almost set. If center looks wet and shiny it is not done. A digital thermometer inserted into the filling 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center. Insert thermometer in the center it should read 150⁰F .

Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 8 hours before frosting.

Step 4: MAKE THE SWISS BUTTERCREAM FROSTING
Yield: 3 cups

73g granulated sugar
56g ~1½ large egg whites, at room temperature
Pinch salt
2 sticks unsalted butter at room temperature
½ teaspoon vanilla

In a large heatproof mixing bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites and salt.

Place the bowl over a saucepan of barely simmering water, and whisk constantly until the mixture is 161°F (71.7°C) on a digital thermometer.

Remove bowl from heat, and beat the meringue with your mixer’s whisk attachment until stiff, glossy, marshmallow peaks form. If the eggs are still hot, put ice packs around bowl to cool to room temperature before adding butter (otherwise, butter will melt in next step).

With the mixer on low speed, add the butter a few tablespoons at a time. Make sure each portion of butter is completely incorporated before adding the next. Once half the butter is in, stop and scrape sides and bottom of the bowl. Whisk to combine, then finish adding the rest of the butter. Beat in the vanilla.

Divide the frosting into two bowls and add the reserved raspberry purée to one bowl. If the frosting seems soft, chill for 15 minutes before using.

Use various sized star tips with piping bags and decorate with stars around the rim of the cake.

Leftover frosting may be stored in refrigerator for up to one week, or six months in the freezer.

Want more amazing recipes? Pick up a copy of The Essential Ayurvedic Cookbook.

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