Can there be Easter without marzipan, chocolate, cheesecake or in fact any cake? Probably so, but let’s leave it as a topic for another blogpost, maybe one day in the future.
This Easter, we’ve got marzipan, chocolate and cheesecake all combined in one recipe. Absolute indulgence.
You might be surprised too as the recipe is gluten-free with no flour added and it’s low-carb too as the sugar is replaced by sweetener. A decadent treat with no guilt attached.
Inspiration comes from the book â€˜Low-Carb & Gluten-Free Vegetarianâ€™ by Celia Brooks
For the base
150g ground almonds
75g butter, melted
3 tbsp sweetener (I use Splenda) or caster sugar
1 tsp almond extract
Pinch of salt
For the topping
180g cream cheese
225g mascarpone cheese
6tbsp sweetener (e.g. Splenda) or caster sugar
150g dark chocolate, melted
Fresh blueberries, to garnish
Dark chocolate shavings, to garnish
Preheat the oven to 150 C / gas mark 2.
Place all the ingredients for the base and mix together to form a thick almond paste. Press firmly into the base of 20cm loose-based tin. Chill in the fridge for about 30 minutes.
Meanwhile, prepare the topping.
Beat together cream cheese and mascarpone cheese in in a food processor or using a whisk. Add the sweetener or sugar and eggs and beat until smooth, then fold in the melted chocolate and mix until smooth.
Pour the chocolate cheese mixture onto the almonds base.
Bake for 30-40 minutes until set. Leave to cool in the tin. When completely cold, chill in the fridge for at least 3 hours.