And just like that, September is only days away. I’m not ready to say goodbye to my preferred season, so I’ll keep posting some of my favorite summery recipes, starting with these sinfully sweet little treats. They are the single-serve version of the no-bake chocolate berry cheesecake I’ve already shared on blog.
A gluten-free buckwheat and hazelnut crispy crust filled with a rich and incredibly silky chocolate cream that stands out from the original recipe for the blackcurrant hints and the touch of extra milk chocolate caramel.
The recipe is gluten-free and these are all the components:
- Gluten-free hazelnut and buckwheat streusel
- Gluten-free brown butter biscuit
- No-bake cheesecake cream with caramelized milk chocolate and blackcurrant
If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡
Ingredients
Gluten-free hazelnut and buckwheat streusel
105 g buckwheat flour
45 g cornstarch
30 g cocoa powder 22-24%
120 g cane sugar (or caster sugar)
150 g hazelnuts flour
150 g butter, cold and cubed
3 g (¾ tsp) Maldon salt
zest of 1 lemon (5 g)
Gluten-free brown butter biscuit
370 g gluten-free hazelnut and buckwheat streusel
50 g brown butter (beurre noisette) (start with 70 g of unsalted butter)
No-bake cheesecake cream with caramelized milk chocolate and blackcurrant
218 g blackcurrant puree (or raspberry puree or blackberry puree
25 g acacia honey
5 g gelatin sheets, Gold strength (200 Bloom)
25 g cold water to soak the gelatin sheets
375 g Caramélia 36% milk chocolate (or the good quality milk chocolate of choice)
218 g cream cheese, to room temperature
218 g heavy cream 35% fat content, to room temperature
2 vanilla beans
Assembly and decoration
seasonal fruit
edible flowers
Instructions
Gluten-free hazelnut and buckwheat streusel
- Preheat the oven to 160°C, ventilation mode (fan-assisted). Line a micro-perforated baking tray with Silpat mat.
- Place all the ingredients into a small grinder and mix until obtain a sandy, crumbly mixture.
- Place the crumbs onto the tray and freeze for at least 30 minutes.
- Place the frozen streusel in the oven, reduce the temperature at 150°C and bake for 35 minutes, until dried and golden-brown in color.
- Remove from the oven and dust with cocoa butter powder (Mycryo) while it is still hot, to make it crispier and to prevent it from getting soggy.
Gluten-free brown butter biscuit
- Make the brown butter (the beurre noisette). Place 70 g pieces of butter into a saucepan and let melt over medium heat. Don't stir the butter, it is not needed. Once melted, the butter will begin to foam and sizzle. In about 3-4 minutes from when you started, the butter will turn golden brown. The foam will slightly dissolve and the milk solids on the bottom of the pan will toast and get brown. The butter should also smell intensely nutty and caramelized.
- Once the butter is ready, remove the saucepan from the heat and filter the butter through a cheese cloth, previously placed into a stainless steel sieve, to remove the brown milk solids that are formed at the bottom of the saucepan.
- Place 370 g of baked streusel in a bowl, then add in the brown butter and stir with a spatula until a crumbly and slightly moist mix is formed.
- Grease and line the base of 5 small push-pan moulds (Ø 10 cm x H 4,5cm) with a circle of parchment paper.
- Using the back of a spoon, press the crumb mixture into the moulds and chill in the fridge until it hardens.
No-bake cheesecake cream with caramelized milk chocolate and blackcurrant
- Soak the gelatin sheets in cold water.
- Heat the blackcurrant puree with honey in the microwave without boiling (75°C). Add in the soaked gelatin sheets and stir until dissolved.
- Melt Caramélia milk chocolate in the microwave to 45°C. Add the warm puree to the melted chocolate in 3 times, stirring vigorously with the spatula at each addition of liquid, in order to obtain a smooth ganache.
- Transfer the ganache in a mixing glass and emulsify with the hand blender until the ganache is more smooth and creamier. Set aside to cool down.
- In the bowl of a stand mixer fitted with paddle attachment combine cream cheese, heavy cream and vanilla seeds. Beat on medium-high speed to obtain a smooth and homogeneous cream. Make sure that the cream cheese is well combined with the heavy cream and there are no more cream cheese lumps remaining.
- Add in the lukewarm ganache (35-40°C) and beat on medium-low speed until an even, silky-smooth cream is formed.
- Remove the moulds from the fridge and fill them with the cream. Chill overnight (12h).
Assembly and decoration
- Place the small push-pan mould over a small tin can or glass and slightly warm up the edges of the mould with your hands. Holding the top edge of the push-pan with both hands on opposite sides of the pan, push the pan steadily down. Place the cheesecake on a plate by using a small palette knife.
- Garnish with seasonal fruit and edible flowers.
