On the night Canada received the first gold medal on home soil (or snow, as my brother quickly corrected) ever, it was also Valentine’s Day. Speaking of Valentine’s, you should read Tea’s post. It’s beautiful. There are so many types of love, as we too often forget. This pie, has many types of love. First off, it’s a pie. A just tough enough shell that holds everything else together.
Lemon zest brings out the soft and creamy tones of the cream cheese. Not over powering, but refreshing. Then, a lightly placed layer of sliced almonds adds just a touch of texture. As it bakes, they soften up giving a barely noticable separation between the cheesecake and brownie layers. The final layer of brownie completes the pleasing dessert. Or breakfast if you really want – it does have cheese and nuts and fruit after all!
So, here I present to you the ultimate dessert of indecision. Not deciding is the best part of it =D. Of course, if you wanted to add a topping, that opens up the realms of possibilities: a compote, whipped cream, ganache, buttercream, all of the above? Its up to you.
This post is linked to Slightly Indulgent Tuesdays.
Lemon Cheesecake Brownie Pie
An original recipe by Lauren of Celiac Teen.
8 oz block of cream cheese, room temperature
1 egg white
1/4 cup sugar
1/8 tsp vanilla
3/4 tsp lemon zest
1 pre-baked gluten-free pie shell
2 tbsp sliced almonds
150 grams semisweet chocolate
1 stick butter
1/2 cup sugar
1 tsp vanilla
1/4 cup tapioca starch/flour
1/2 cup rice flour
Preheat oven to 350 degrees Fahrenheit.
Blend together first five ingredients until uniform and spreadable. Spread into pie shell. Sprinkle almonds on top.
Melt butter and chocolate together, in 30-second increments in the microwave, stirring between each. Let cool a bit. Whip eggs and sugar in a bowl, until thick and light in colour. Add vanilla to egg mixture. Gradually add chocolate mixture to egg mixture, ensuring that the eggs don’t scramble by adding the chocolate slowly and at the same time, whisking the mixtures together quickly.
Once chocolate is incorporated, whisk in the tapioca and rice flours. Pour brownie mixture on top of nuts and bake for 40 minutes, or until a toothpick inserted into the centre of the brownie comes out clean.
Note: If you don’t do nuts, you can leave them out.