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 fairly low. Maybe if I skip a meal?

DECADENT CHOCOLATE CHEESECAKE (low carb)
Makes 16 servings // 337 calories, 32g fat, 9g protein, 6g net carbs

CRUST
1/4 cup Kerrygold butter, softened
55g Scharffen Berger unsweetened 99% cacao baking chocolate, shaved
3/4 cup Bob’s Red Mill super fine almond flour
1/4 cup coconut flour
12 drops liquid stevia glycerite PLUS 1/4 cup Swerve Confectioners Sweetener
(Alternative: 1/4 teaspoon liquid stevia glycerite—or—1/2 cup Swerve
1/4–1/2 teaspoon sea salt
1 egg

FILLING
55g Scharffen Berger unsweetened 99% cacao baking chocolate, shaved
4 (8-ounce) packages Horizon organic cream cheese, softened
1/3 cup Swerve Confectioners Sweetener
(Alternative: 3/4 teaspoon liquid stevia glycerite)
1/4 cup Rapunzel unsweetened cocoa powder
1 teaspoon vanilla extract
3 pasture-raised eggs, room temperature
1/2 cup unsweetened almond milk (I use Kirkland)

GANACHE FROSTING
180g (3/4 C.) Horizon heavy cream
1/2 cup Swerve + 1/8 tsp. liquid stevia gycerite
110g Scharffen Berger unsweetened 99% cacao baking chocolate, chunked
1/2 teaspoon vanilla extract

NOTE—I suggest tasting after adding stevia 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.

Cut the parchment paper for lining an 8-inch springform pan with 3” sides. For the inside walls, cut a piece about 3.5” high by about 26” long. This will allow about a 1” overlap. For the bottom piece, take the bottom of the pan out, and, using the inside circumference as a pattern, trace a circle.

CRUST: Melt the butter with the shaved chocolate. Stir until the chocolate is melted. Add the almond and coconut flours, sweetener(s), cocoa powder, salt, egg. Stir until well-mixed.

Next, place the bottom parchment round in the pan, then add the long side strip around the inside edge, ”pasting” the overlap in place with a piece of crust dough. Then dump the crust dough in the middle, pinch off four small pieces and press them against the bottom edge of the base of the pan’s walls to hold the paper in place, the press the rest of the crust dough evenly over the bottom of the pan. When done, remove the little dab that was used to hold the overlapped paper in place, and add it to the bottom dough.

FILLING: Bring the cream cheese and eggs to room temperature.

Place the chocolate chunks in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Let cool a bit.

In a stand mixer, add the cream cheese, stevia, and cocoa powder and mix until smooth and creamed. Blend in eggs. Mix in almond milk and lukewarm chocolate. Pour filling over unbaked crust, holding the parchment side strip upright as you pour, if needed. Bake for 60 minutes or less.  Take it out before it’s cooked through. It will continue to cook once it’s out of the oven so make sure the center still has a little jiggle to it. Cool 5 minutes. Run knife around sides of cake to loosen. Chill cheesecake overnight in its pan.

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GANACHE FROSTING:

In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.

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, letting some drip down over the sides.. 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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