C’mon!?!? What more do ya want, jam on it?
Choose either the whipped topping or ooey gooey ganache to finish your masterpiece. The ganache is mean to be a bitter chocolate topping that is well balanced against the sweet cake and crust! Add sweetener if you prefer a sweeter ganache. Either way you dress this cheesecake, it’s a super decadent and creamy desserte that will satisfy all your chocolate craving, no jam required. 😊
*This is a well-known NL expression, where the speaker is saying, ‘Isn’t that enough for you?’ Or’ Is this satisfying?'” method_heading=”Directions” other_notes=”The ganache is mean to be a bitter chocolate topping that is well balanced against the sweet cake and crust! Add sweetener if you prefer a sweeter ganache.
Every kitchen is different! If the ganache is too thick, whisk in extra cream. If the ganache is not thick enough add extra shaved chocolate.” recipe_cuisine=”American” recipe_cuisine_other=”Canadian, East Coast” recipe_category=”Snack” tags_schema_only=”true” cooking_method=”baking” prep_time=”15″ cook_time=”80″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20base%22%2C%22list%22%3A%221-1%2F2%20cups%20almond%20flour%5Cn4%20Tbsp%20cocoa%5Cn1%2F4%20cup%20butter%2C%20melted%5Cn2%20Tbsp%20confectioner’s%20sweetener%5Cnpinch%20Himalayan%20pink%20salt%22%7D%2C%7B%22title%22%3A%22For%20the%20filling%22%2C%22list%22%3A%223%2F4%20cup%20confectioner’s%20sweetener%2C%20to%20taste%20%5Cn1%2F4%20cup%20cocoa%5Cn4%20(8%20oz)%20packages%20of%20cream%20cheese%2C%20room%20temperature%5Cn1%20tsp%20vanilla%5Cn3%20oz%20Baker%E2%80%99s%20chocolate%2C%20melted.%20%5Cn3%20eggs%22%7D%2C%7B%22title%22%3A%22For%20the%20chocolate%20whipping%20cream%20topping%20%22%2C%22list%22%3A%221%20cup%20whipping%20cream%5Cn1%2F3%20cups%20keto%20friendly%20confectioner%E2%80%99s%20sweetener%2C%20we%20used%20monk%20fruit-erythritol%20blend%20%5Cn1%2F4%20cup%20cocoa%20%22%7D%2C%7B%22title%22%3A%22OR%20For%20the%20ganache%22%2C%22list%22%3A%222%20oz%20bakers%E2%80%99%20chocolate%2C%20unsweetened%2C%20chopped%20into%20small%20pieces.%20%5Cn1%20Tbsp%20butter%5Cn%C2%BD%20cup%2035%25%20whipping%20cream%5Cn1%2F4%20cup%20powdered%20sweetener%20(optional)%20%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”327″][trg_recipe_method]
For the crust:
Combine all ingredients in a bowl until thoroughly mixed. Remember the springform pan is in two pieces and liquid butter will seep out, so make sure you put another pan underneath to catch any drippings.
Press into a spring-form pan and bake at 325°F for 15 minutes or until golden brown. Set aside to cool.
For the filling:
Mix sweetener and cocoa in a bullet or blender.
Combine sweetener mix with cream cheese.
Add vanilla, melted chocolate and eggs, one at a time, mixing well before adding the next.
Spoon the batter over the crust.
Bake for 1 hour or until centre is mostly set. There should be the slightest jiggle in the centre when it’s done.
Remove cake from the oven and run a knife around the rim of the pan to loosen the cake from the edges. Allow it to cool before removing the spring-form ring.
Cake can be eaten when cool but is best when refrigerated overnight.
Whipping Cream topping
Combine all ingredients and whip until cream forms stiff peaks.
Either pipe or spread onto cooled cheese cake.
OR Chocolate Ganache
Add chocolate and butter into a small bowl and set aside.
Heat the whipping cream in a medium saucepan, whisking so the cream doesn’t scorch.
Remove from the burner as soon as the cream starts to steam. Do not boil.
Pour hot cream over chocolate and butter, add sweetener if using.
Whisk until fully combined.
Drizzle/pour the ganache over the top of your cake. Ganache will firm up as it cools.
