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Hello everyone! This cheesecake has a gluten free chocolate base and a fresh and fruity cheesecake filling.

You could also just make the base and enjoy it with some ice cream on the side… so good.


Gluten free chocolate base

  • 4 tablespoons (60 g) butter
  • 7 oz. (200 g) chocolate
  • 6 eggs, separated
  • 1 cup (225 g) regular sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract

Put the butter and chocolate into a heatproof bowl and place the bowl over a saucepan of simmering water. Leave it there until the mixture has melted, stirring every now and then.

Set aside to cool.



I use a large pan here, 12,5 inches (32 cm), but you can also use an 11-inch (28 cm) pan. Grease the pan and line the base.

Whisk the 6 egg yolks with the vanilla and half the sugar for at least 5 minutes.

In another bowl, whisk the egg whites with the rest of the sugar for about 3 minutes.


Fold the egg whites into the egg yolk mixture in three additions.


Add the melted chocolate/butter mixture.



Pour the batter into the greased and lined pan and bake in a 350 F (180 C) oven for about 40-45 minutes.


There will be cracks, but that’s usually the case with flourless cakes.

As mentioned earlier, this cake is delicious in itself, especially with some coffee added to the batter, and with some ice cream or whipped cream on the side.


Raspberry cheesecake filling:

  • 10 1/2 oz. (300 g) raspberries
  • 1/2 cup (120 g) regular sugar
  • 1 tablespoon finely grated lemon zest
  • juice of 1 lemon
  • 1 packet lemon jelly powder
  • 9 oz. (255 g) cream cheese
  • 1  1/4 cup (300 ml) heavy cream
  • 1/2 cup (120 g) regular sugar (for the cream)

Put the raspberries, sugar, lemon juice and zest into a saucepan. Bring to the boil and simmer for 30 minutes.


Pour the raspberry mixture through a sieve and into a bowl. Stir in the lemon jelly powder and chill until slightly set.


Put the cream cheese into a bowl and add the semi set raspberry/jelly mixture.


Whisk the cream with the 1/2 cup (120 g) sugar until soft peaks form.


Fold the whipped cream into the cheesecake mixture.


Pour the mixture over the baked chocolate base.


Smooth the surface and chill for at least 5 hours.



Happy baking you all.


Take care of each other!

Hugs from me to you.






















  1. May-Renée B Heimlund Reply

    Tusen takk Manuela,har prøvd å finne en ostekake med bringebær uten å behøve å kjøpe halvfabrikat,denne SKAL testes ut.Du er en knupp 🙂

  2. Hej!

    Hvad er “2 pk snøfrisk naturell eller en annen kremost” i gram? :)’
    Tror ikke vi har mærket “snøfisk” i Danmark 🙂

  3. Elisabeth Sareussen Reply

    Å for ei herlig kake!! Laga den i dag !! Helt fantastisk!! Så frisk og god!! Dette er min nye favoritt!! Takk Manuela!! Elsker å følge bloggen din! Får stadig nye ideer 😉 

  4. I’m absolutely blown away by your blog it is amazing! I wish I had your kitchen, I think that I could sit there and stare at it all day; the décor is gorgeous and I have a pretty nasty case of pastel Kitchen Aid envy. Your food looks so delicious, this recipe combines all my favourite foods: chocolate, raspberries and cheesecake, I will have to try it!

  5. Ser superduper godt ut! Elsker blandingen av sjokolade og bringebær 🙂

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