Dessert · Gluten Free · Recipes

Bill Gates Chocolate Cheesecake


Bill Gates Chocolate Cheesecake

I have named this the Bill Gates cheesecake because it is extremely rich! I made this last night and 1 piece was more than enough, but Mr Rossen went back for more. If you want something truly decadent then this is the recipe for you. I will warn you though if you don’t like dark choc you won’t like this recipe. The dark choc I used had only 20g of carbs per 100g so it isn’t sweet like you would expect a normal cheesecake to be.. but of course I am trying to produce lower carb recipes. You could substitute the dark choc for milk but the sugar content will rise dramatically. You could also use artificial sweeteners, but I don’t like to.

Equipment required

18 cm spring form tin
Aluminium foil
1 small saucepan
1 spatula
1 mixing bowl

Shopping listserves 6-8 people

50g of unsalted butter, and a little extra for greasing the pan
1 cup of ground hazelnuts
2 tsp of brown sugar


200g of dark choc
250g mascapone cheese
200g of light cream cheese

Method to the madness

Pre heat the oven to 200 degrees celcius

Line the base of the spring form tin with alfoil or baking paper, grease the inside rim of the tin with butter

Melt the butter in the saucepan on a low heat and add the sugar

Once the butter has melted add it to the ground hazelnuts in the mixing bowl, mix well

Place the mixture into the tin and press down firmly with the back of a spoon or your hand to cover the base evenly with the mixture. Place the base into the oven and cook between 5-10 minutes. Check the base regularly so you don’t burn it, if air pockets develop in the base, simply poke them with a spoon so it is flat again

Once the nuts are nice and golden remove from the oven, press down again with the back of a spoon, then leave to the side to cool completely

Spoon the 2 cheeses into the mixing bowl, make sure it has been washed out, mix throughly

Melt 100g of the choc, I used a saucepan on a low heat because I don’t have a microwave but you can do it however you like, as long as you make sure not to burn the choc. Add the melted choc into the cold mixture, and mix through, this will cause the choc to set into little chunks like choc chips

Melt the remaining choc and add to the mixture, the mixture will be a little warmer this time, make sure you stir rapidly and the choc shouldn’t set. You should now have a very chocolatey looking, thick yummy mixture. If you are not adverse to using artificial sweeteners and you want your recipe a little sweeter then add them now

Spoon the mixture onto the cooled base and press down very firmly to ensure it is packed in tightly. Smooth over the top, cover with cling film and put in the fridge for a minimum of 2 hours. Serve with cream and strawberries or you could make a coolis. I sprinkled some coco powder over the top just for presentation, but it is great just as is. ENJOY!


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