Decadent Chocolate Cheesecake

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This is an extraordinary recipe, and is definitely a special occasion dessert because the calories are high, though net carbs are just a smidgen over 8 grams. This was my first time baking with the sweetening product named Swerve, and I can state unequivocally that no one would know this wasn’t made with sugar. No off flavors, no weird cooling sensation in mouth…nothing but sweet chocolate goodness. The use of exceptional chocolate might help (when does it not?!). We’ll see in future baking tests.

DECADENT CHOCOLATE CHEESECAKE
Makes 16 servings

CRUST
2 tablespoons grass-fed butter
55g Scharffen Berger unsweetened 99% cacao baking chocolate, shaved
1 cup almond flour
1/2 teaspoon stevia glycerite
1 egg

FILLING
55g Scharffen Berger unsweetened 99% cacao baking chocolate, shaved
1/2 cup unsweetened almond milk
4 (8-ounce) packages cream cheese
1 teaspoon stevia glycerite, then taste and add more if needed
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3 pasture-raised chicken eggs

GANACHE FROSTING
1/4 cup grass-fed cream, whipped
55g Scharffen Berger unsweetened 99% cacao baking chocolate, shaved
1/3 teaspoon stevia glycerite

I suggest tasting after adding sweetening to each separate part of this recipe. People’s sweet tolerance varies. That said, I (and my tasters) like these levels. It allows the rich chocolate flavors to dominate.

Preheat oven to 350 degrees.

CRUST: Melt the butter with the shaved chocolate. Stir until the chocolate is melted. Add the nut flour, sweetener, and egg. Stir until well-mixed. Press into the bottom of an 8-inch springform pan with 3 inch sides.

FILLING: Stir shaved chocolate and milk in metal bowl set over a saucepan of simmering water until melted and smooth. Remove the bowl from the water. In a processor, add the cream cheese, sweetener, and cocoa powder until smooth. Blend in eggs. Mix in lukewarm chocolate. Pour filling over unbaked crust. Bake for 60 minutes, or until center is just set and the surface appears dry. Cool 5 minutes. Run knife around sides of cake to loosen. Chill cheesecake overnight in its pan.

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GANACHE FROSTING: Stir cream and chocolate in a medium sized saucepan over low heat until smooth, add the sweetener. (If your heat is too high and the ganache separates, add tiny bit of cream to the mix and whisk. Be patient. Keep whisking. The fats will re-incorporate!) Cool slightly. Release cheesecake from springform pan. Slide onto cake plate. Pour gananche over center of cheesecake. With a rubber spatula, work quickly to spread the ganache to the edge of the cake. Chill until topping is set, about 1 hour.

SERVING: Cut into sixteenths…this is a very rich cheesecake! Serve with a dollop of freshly-whipped cream and a cup of coffee.

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