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Chocolate cheesecake

🍳 30 min

🔥 1892 cal

✍️ by Taisiia Dobrozorova

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0 votes

Chocolate cheesecake

38 g

Proteins

53 g

Carbs

170 g

Fats

Servings

This gold-kissed dessert will leave your mouth nourished with a sweet taste of spark and wet wonder. The sugar-free Chocolate Cheesecake is handcrafted from the best quality ingredients and the freshest produce, making it light and fresh. The creamy interior of a cheesecake is sure to delight your cheeks on the inside and keep you chewing in passion and awe of the texture and great flavor. You will get it nice and cold, ready to start tickling your insides like a burst of butterfly sensations!

What is more pleasant, the cake can be stored for up to 4 days or frozen for up to 3 months. But make sure you defrost the cake at room temperature. It is not a job for the microwave. And for a more petite cheesecake, you can halve all the ingredients and make it in a smaller tin. Option to make a large one and freeze slices for a later date.

Essential ingredients

  • Almond flour

    100 g (¾ cup)

  • Butter 82.5%

    40 g (8 tsp)

  • Erythritol

    15 g (5 tsp)

  • Dark chocolate

    100 g (1 pieces)

  • Mascarpone cheese

    70 g (14 tsp)

  • Sweetener

    15 g

  • Vanilla extract

    6 g (1 tsp)

  • Vegan heavy cream

    15 g (1 tsp)

  • Cream cheese

    100 g (6 tbsp)

Ingredients to taste

Salt, Mint, Raspberries

How to make

  • 1

    Base. Preheat the oven to 320F (or 160C).

  • 2

    Mix the butter and almond flour in a bowl. Then form a dough.

  • 3

    Take parchment paper to line the bottom of a loose bottom cake tin or springform pan. Grease the sides to prevent sticking.

  • 4

    Press the mix into the base. Bake for about 25 minutes until golden crust. Remove from the oven and let it cool.

  • 5

    Filling. Place the sugar-free chocolate chips (or dark chocolate) in a heatproof bowl over a pan of hot water. Simmer on low heat until melted, occasionally stirring until smooth.

  • 6

    Drag the bowl from the heat and allow it to cool.

  • 7

    Whisk the cream cheese, mascarpone, heavy cream, vanilla, and a pinch of salt together in a bowl. Use an electric whisk until thick but don't overbeat.

  • 8

    Slowly pour the melted chocolate and fold it with a spatula to combine.

  • 9

    If using an electric whisk, choose a slow setting and don't over-beat the filling because it will go stiff. Alter the sweetness to your preferences.

  • 10

    Spoon the chocolate mix onto the base—Smooth the top with a spatula.

  • 11

    Leave to chill in the fridge for at least 4 hours or better overnight until set. Serve with fresh raspberries.

Weight Loss Tips

  • If you've cooked a large batch of highly palatable foods (like muffins or cake base), take your serving for today and tomorrow and put the rest in the freezer.

  • Use parchment Paperor foil instead of oil.

  • Choose low-fat dairy to decrease the number of calories you consume.

Additional Information

  • Cooking Method

    Baking

  • Recipe category

    Desserts

  • Recipe cuisine

    American

  • Tools

    Oven, Parchment paper, Pan, Bowl, Spatula, Electric whisk

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