Chocolate Cheesecake
November 25, 2019
1 min read
INGREDIENTS
CHEESECAKE CRUST
- 5 squares (50g) of 90% Lindt Dark Chocolate
- 1/2 tsp. Vanilla Extract
- 1/2 cup Coconut Flour
- 3 tbsp Erythritol
- 1 tbsp. unsweetened Cocoa Powder
- 1/2 cup Pecan Flour or Almound Flour
- 7 tbsp. (100g) butter + 1 tbsp. butter (softened)
CHEESECAKE FILLING
- 1/2 cup heavy cream
- 3/4 cup Erythritol
- 1/2 tsp. Vanilla Extract
- 1/2 cup sour cream
- 1 cup (250g) cream cheese (softened)
- 4 squares (40g) 90% Lindt Dark Chocolate – keep the last square for later.
INSTRUCTIONS
PREHEAT OVEN TO 180C/350F
To make the crust
- Melt the Lindt chocolate and butter in a frying pan until completely combined.
- Mix the remaining ingredients together in a large bowl, then add the chocolate mixture and combine well.
- Grease your non stick cake pan.
- Press your mixture down into the pan evenly until you have completely covered the cake pan.
- Place the crust into the oven for 8-10mins then remove and let cool.
To make the filling
- Melt the Dark Chocolate and the sour cream and combine well in a pan.
- In a large bowl combine the cream cheese, erythritol, heavy cream and vanilla. mix well
- combine with the sour cream and chocolate mixture and whip with an electric mixer until completely combined.
- Spoon mixture into the cooled crust and grate the last square of chocolate over the top.
- Refrigerate for at least 6 hours – 24 hours in the fridge.
- Slice into 10 slices.
- Serve and enjoy!
** Nutrition per slice: 10 slices has Calories 380, Fat 37.2g, Protein 5.8g, Carbs 4.8g
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