Chocolate and Orange Cheesecake Recipe – Allergy Friendly

Chocolate and Orange Cheesecake


Recipe for Chocolate Orange Cheesecake - Dairy Free and Gluten Free

How on earth can you make a Dairy Free Cheesecake?  I wouldn’t have thought this possible but check out this recipe which demonstrates how inventive you can be when having to substitute everyday ingredients for allergy friendly alternatives.

The secret weapon in this recipe is the avocado – yes, you did read this correctly!  I did a double take when I read this one but give it a try and see what you think.

This allergy friendly recipe for Chocolate Orange Cheesecake is Gluten Free, Dairy Free and Egg Free and has very kindly been shared by www.cookingwithoutingredients.com

Please be careful to check all of the ingredients before starting to make any of the recipes found on Allergy Zone.

Ingredients

Base…

250g Biscuits (I recommend Orgran’s Ameretti biscotti or Doves hazelnut and orange biscuits) Or if you can’t have nuts Orgran have a massive range of fab biscuits that are nut free too. Or you can make your own using this recipe

100g Vitalite

Top…

1 orange – you will need zest from the orange and possibly a small amount of juice depending on the  ripeness of your avocados

(If you want to make a plain chocolate cheesecake without orange just miss it out and add 1 tsp of  vanilla essence instead)

3 small or 2 large ripe avocados skinned and de-stoned
120g-150g caster sugar (depends on your sweet tooth)
5 sheets of gelatine and a small amount of water to soak them in (or equivalent Vegeset need enough to  set 1 pint)
200g Organica chocolate melted
Up to 2 tsp coco powder (for colour more than anything)

Instructions

  1. Mash up biscuits (stick in a fairly strong bag and bash with a rolling pin or mallet)
  2. Melt the Vitalite carefully on a moderate heat in a saucepan
  3. Put the mashed biscuit crumbs into the saucepan and stire in the Vitalite making sure it coats every crumb
  4. Push the crumb mix into the bottom of an 8 inch loose bottom cake dish and flatten it out
  5. Pop the now prepared base into the fridge to set while you make the topping
  6. Zest and juice the orange keeping the juice to one side for later
  7. Add the avocados, orange zest and sugar into the food processor and blend until smooth (this can take a while)
  8. Break the chocolate up into a microwaveable bowl, melt the chocolate very carefully by using the defrost setting on your microwave and keep doing it for 30 seconds at a time, stirring in between until melted.  Don’t rush this step – if you burn the chocolate you won’t be able to use it (if in any doubt use the traditional bowl over boiling water method).
  9. Pour the melted chocolate into the avocado mix and stir thoroughly, otherwise you will end up with bits of green showing on the cheesecake once it has set.
  10. *Now you need to use your judgement for this bit – if the mixture is lumpy or dry add some orange juice  and if it is a horrible browny green colour add coco powder and blend until you are happy with the colour.  You may need to add more orange juice after adding the coco powder.

  11. Prepare the vegeset/gelatine in the way it says on the packet and add the vegeset/gelatine to the  avocado mix and process until mixed (the avocado mix should make around 1 pint)
  12. Pour into the tin on top of the base and set in the fridge over night.

Please make sure that you always check all ingredients very carefully before following any of the recipes we have on Allergy Zone and double check that the recipe is suitable for your particular allergy.

If you have an allergy friendly recipe you would like to share with us then please get in touch , we would love to hear from you.

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