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CHOCOLATE LOVER’S CHEESECAKE
The dense chocolate, velvety filling is bound to impress your guests. This is a chocolate lover's cheesecake! It is very chocolatey and has a rich chocolate ganache topping to take it to the next level of chocolate decadence. Can one ever have too much chocolate? It is a rich cheesecake, so smaller slices do satiate quite well and will feed a crowd. We kept eating this all week and still have some left. It keeps well and will also freeze well.
This recipe uses real chocolate and not cocoa powder. If a slight crack does form, which mine didn't, you don't need to worry as the ganache will cover it. If cracks are a thing that worry you when making cheesecakes, you can bake it alongside a pan of water and cover the cheesecake with foil. You can bake at 300 deg instead of 350 deg for longer. Towards the end of baking remove the foil and when the cheesecake is still slightly jiggly in the center but the first 2 inches or so of the circumference is firm and matte, switch off the oven, crack the door open a bit, and leave the cheesecake inside the oven to cool completely to room temperature. Honestly, I didn't need to go to any of that trouble as my cheesecake baked perfectly. What I also like to do once the cheesecake has baked fully is to remove it from the oven and run a dinner knife around the circumference, so there is no pulling happening against the sides of the pan. Then I either put it back in the oven to cool completely with the oven off and the door of the oven cracked open a bit or leave on the countertop to cool. This time I did the latter.
If your spring form pan is old, you can first spray with nonstick cooking spray and then line the bottom of a 9-inch (23 cm) pan with parchment paper. The batter for this cheesecake will be thick.
Please note the oven temperature I used and how you can use a lower temperature (mentioned in the blurb above). I used quick bake as my oven is on the fritz and the only feature that works at the moment is quick bake.
Instead of chocolate chips, you can use bittersweet chocolate if you like a very dark chocolate cheesecake. If you use unsalted butter in the crust, add a little salt. If you don't have cream, you could use sour cream in a pinch. Some people like to add a little espresso powder, but I don't think it is necessary as this cheesecake is so good that only crumbs will be left in the end!
INGREDIENTS:
Crust (optional):
11/4 cups almond flour (300 mL)
2 tbsp allulose (30 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 2 tbsp sugar (30 mL)
1 tsp vanilla extract (5 mL)
Filling:
24 oz cream cheese, softened (680 g)
Liquid sweetener to equal 11/2 cups sugar (375
mL)
4 large eggs plus 1 egg yolk
6 tbsp allulose (890 mL)
1/2
cup heavy cream (125 mL)
2 tsp vanilla extract (10 mL)
1 tsp molasses (5 mL)
3 oz unsweetened chocolate, melted (90 g)
3 oz sugarless chocolate chips, melted (90 g)
Chocolate Ganache:
2/3
cup sugar free chocolate chips (150 mL)
1/2
cup cream (125 mL)
Preheat the oven to 350°F (180°C).
Crust: In medium bowl, place almond flour and
allulose. In small bowl, combine melted
butter, liquid sweetener and vanilla extract.
Add to dry ingredients. Mix well
and spread in 9-inch (23 cm) springform pan.
Press crust down firmly. Bake 10
minutes.
Filling: In food processor, or in bowl with mixer, on medium-high speed for 2-3 minutes, process cream cheese. Add liquid
sweetener, eggs and egg yolk, allulose, heavy cream, vanilla extract and molasses;
process. Add melted chocolate (can melt
it in a double boiler, or in the microwave oven in 30 second increments);
process until smooth. Pour over cooled
crust. Bake 30 minutes and then check
the cheesecake. Bake longer as necessary. The center should be a
little jiggly and the circumference of the cheesecake set. I used my quick bake cycle, so your cheesecake could take a lot longer to bake. The first 2 inches or so of the circumference should look matte and the center will still be a bit shiny and very slightly jiggly. Run a dinner knife around the circumference of the cheesecake and release from the spring form surround. Allow to cool to room temperature. Cover and refrigerate.
Chocolate Ganache: In medium bowl, combine chocolate and cream. Nuke in microwave oven in 30 second increments until it is possible to stir the two together until smooth. Allow to cool before spreading on the chilled cheesecake.
Yield: 12/16 servings
1
serving
511.4/383.6
calories
12.6/9.4
g protein
45.5/34.1
g fat
2.8/2.1 g fiber
4.3
g net carbs