Chocolate Lovers Cheesecake
So, what’s better than chocolate cheesecake? How about a Triple Chocolate Cheesecake, complete with chocolate crumb base, creamy chocolate cheesecake filling and whipped chocolate cream on top.
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?'
- Prep Time15 min
- Cook Time1 hr 20 min
- Total Time1 hr 35 min
Ingredients
For the base
- 1-1/2 cups almond flour
- 4 Tbsp cocoa
- 1/4 cup butter, melted
- 2 Tbsp confectioner's sweetener
- pinch Himalayan pink salt
For the filling
- 3/4 cup confectioner's sweetener, to taste
- 1/4 cup cocoa
- 4 (8 oz) packages of cream cheese, room temperature
- 1 tsp vanilla
- 3 oz Baker’s chocolate, melted.
- 3 eggs
For the chocolate whipping cream topping
- 1 cup whipping cream
- 1/3 cups keto friendly confectioner’s sweetener, we used monk fruit-erythritol blend
- 1/4 cup cocoa
OR For the ganache
- 2 oz bakers’ chocolate, unsweetened, chopped into small pieces.
- 1 Tbsp butter
- ½ cup 35% whipping cream
- 1/4 cup powdered sweetener (optional)
Directions
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.
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.
Nutrition & Macro Information
- Amount per serving
- Calories0
- % Daily Value*
