Chocolate Double Cream Cheesecake from lessylus.com

Crust:

1 C almonds, ground

1/4 t stevia concentrate powder, or to taste

1 t cinnamon

3 T butter, room temperature

Mix ground almonds, stevia and cinnamon together then add butter and mix with a pastry blender to get butter well incorporated   Press the mixture into a 9" pie plate and refrigerate until ready to use.

Bottom layer:

2 large eggs, room temperature

2 pounds cream cheese, room temperature

3/4 t stevia concentrate powder, or to taste

1/3 C granulated xylitol

3 T cocoa powder

1/2 t vanilla extract

1/2 t salt

Either in a mixing bowl using a handheld mixer or in a stand mixer, start by beating the eggs then add the remaining ingredients and continue mixing just until all ingredients are well incorporated.  Pour mixture into the pie shell and bake in a preheated 375° oven and bake for 20 minutes until the cheesecake has puffed up but still not completely set in the center.  Turn off the oven and crack the door open leaving the cheesecake in the still hot but cooling oven for another 20 minutes to set the center.  Remove cheesecake from oven and allow to cool to room temperature before adding the top layer.

Top layer:

1 and 1/2 C sour cream

1/2 t stevia concentrate powder, or to taste

1 t vanilla extract

Either in a mixing bowl using a handheld mixer or in a stand mixer, beat together the sour cream, stevia, and vanilla.  Spread over cooled bottom layer of the cheesecake and bake in a preheated 425° oven for 5 minutes.  Remove from oven and allow to cool to room temperature.  Once cooled, add the chocolate sauce in swirls.

Chocolate Sauce:

2 T coconut oil, melted

1 t cocoa powder

1/8 t stevia concentrate powder, or to taste

a tensy, tiny dash of salt

Mix all ingredients together in a small bowl or coffee mug and drizzle over pie.  (If the sauce thickens before you can drizzle it, reheat it.)  

Chill the cheesecake in the refrigerator for 4 hours or longer before serving and store any leftover, covered in the refrigerator.

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