Рецепт Gluten Free Chocolate Cheesecake Cupcakes with almond and flax crust
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Gluten Free Chocolate Cheesecake Cupcakes with almond and flax crust
Chocolate! mmmMMMmmm
Shawn doesn't care for cheesecake and I love it! Every time I make cheesecake I gain a few pounds because I don't want it to go to waste so I eat it like The Golden Girls did. Too much, too often. =]
I know Shawn will eat anything chocolate so this was my compromise. Chocolate cheesecake.
These disappeared so fast I thought we had hungry gremlins living in the fridge. Definitely a big hit with the chocolate lovers. I took a few to work and my coworkers were literally fighting over them. Don't take my word for it try one for yourself.
Ingredients
- 1 cup sugar
- 2 packages of softened neufchatel cheese (it's 1/3 less fat than cream cheese)
- 1/4 cup cocoa
- 1 tablespoon pure vanilla extract
- 1/2 cup egg whites
- 1/4 cup sweet rice flour
- 3/4 cup almond meal
- 3 tablespoons light brown sugar
- 2 tablespoons golden flaxseed meal
- 1 small bag of your favorite GF chocolate drop candies. (you'll need about 18)
Step 1:
whisk together in a separate bowl the golden flaxseed meal, the brown sugar and 1/2 cup of the almond meal. This is the crust.
Step 2:
In your stand mixer bowl, cream together the softened cheese, egg whites, sugar, vanilla, sweet rice flour, and the remaining 1/4 cup almond meal.
Step 3:
Line your cupcake pan with paper liners and spray them with a gluten free non-stick cooking spray for easier release. Put 1 teaspoon of the crust mixture in each cupcake liner, then 1/4 cup of the cheesecake batter. Top with 1 chocolate drop in the center.
Step 4:
Bake in a 350 degree preheated oven for 30 minutes.
Step 5:
Remove from the pan and cool completely on a wire rack. Eat now or refrigerate and enjoy later.
These were just mouthwateringly delicious.
Enjoy!