Triple Chocolate Cheesecake

Ingredients

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• Crust:
• All Purpose Flour Plain Flour 400g 2 & 1/3 cup
• Brown Sugar Brown Sugar 150g 3/4 cup
• Vegan Butter Vegan Butter 230g 1 cup
• Cocoa Powder Cocoa Powder 50g 1/2 cup
• Filling:
• Alpro Quark Alpro Quark 800g 4 cups
• Vegan Butter Vegan Butter 80g 1/3 cup
• Dark Chocolate Dark Chocolate 100g 3/4 cup
• Brown Sugar Brown Sugar 150g 3/4 cup
• Cornstarch Cornflour 3 tbsp 3 tbsp
• Glaze:
• Dark Chocolate Dark Chocolate 100g 3/4 cup
• Maple Syrup Maple Syrup 2 tbsp 2 tbsp
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp

Instructions

1. 1.Grease cake tin with a bit of coconut oil or vegan butter and sprinkle some flour on the bottom. Give the cake tin a few shakes so the flour spreads evenly on the base.
2. 2.In a big bowl mix together ingredients for the crust and knead well until dough is smooth. Shape the dough into a big ball, place in the middle of the cake tin, then use your fingers to spread the dough evenly along the bottom and around the edges for the crust. You will want the crust as high as possible, so it holds the filling.
3. 3.Preheat oven to 200C. Melt chocolate over boiling water, melt butter in a saucepan and add chocolate together with all the other ingredients for the filling into a bowl. Stir well until everything is smooth and lump free.
4. 4.Pour filling into the cake tin and over the crust. Bake for 30-35 minutes until the filling has hardened up - it doesnt have to be stone hard, it is ok if it is still a bit softer in the middle.
5. 5.Once cooked, let the cake cool down completely. Meanwhile prepare the glaze by melting chocolate again over boiling water and add maple syrup and coconut oil to the chocolate. Mix well and spread over the cake ( the cake should still be in the cake tin).
6. 6.Now place the cake in the freezer until the glaze has hardened up.
7. 7.Top with blueberries and enjoy!

Nutritional Information

• Calories:
  648
• Fat:
  35g
• Sodium:
  459mg
• Carbs:
  81g
• Sugar:
  37g
• Protein:
  15g