Gluten Free Cheese Cake
Servings Prep Time
6People 30minutes
Cook Time Passive Time
40minutes 60minutes
Servings Prep Time
6People 30minutes
Cook Time Passive Time
40minutes 60minutes
Ingredients
Brownie
  • 6oz chopped bittersweet chocolate baking bars
  • 5Tbsp unsalted butter
  • 3/4cup Sugar
  • 2Large Eggs
  • 1 1/2tsp vanilla extract
  • 1/2tsp sea salt
  • 1/3cup Pereg Teff Flour
  • 1Tbsp Tapioca Flour
Frosting
  • 2Packages Cream cheeseSoftened
  • 1/2Cup SugarPlus 2 tsp for swirl
  • 2Large Eggs
  • 1/2Tbsp Lemon Extract
  • 1/2tsp vanilla extract
  • 1Cup strawberries
  • 1-2drops red food coloringoptional
Instructions
Brownie Layer
  1. Preheat oven to 325F. Use an 8×8 pan and grease with butter or oil.
  2. Melt Butter and Chocolate in the microwave (careful not to burn it) or use the double boiler method.
  3. Remove from the heat and whisk in the sugar, then the eggs and vanilla.
  4. Whisk in the teff flour, tapioca flour and salt into the batter and stir until smooth.
  5. Pour the batter into the pan and bake for 10 minutes. Cool completely. Meanwhile, make the cheese cake layer.
Cheese Cake Layer
  1. Puree strawberries with 2 tsp of sugar. Strain to remove seeds.
  2. Beat cream cheese until smooth
  3. Add sugar, eggs, lemon and vanilla extract and beat well.
  4. Remove 1 cup of batter and add the strawberry puree. Mix well. If the color is not red enough, you can add red food coloring to provide a nice contrast.
  5. Pour regular batter into pan and smooth evenly
  6. Pour strawberry batter into pan and make swirl lines with a knife to marbleize.
  7. Refrigerate until cool