Death By Chocolate Cheesecake

I always feel so sad for people who say they don’t like cheesecake. As far as I am concerned, they are missing out on one of life’s greatest pleasures. Creamy, dense, velvety smooth cheesecake is just this side of heaven, really, and I have a hard time understanding how anyone could dislike it. Perhaps these people have had the misfortune of biting into an overdone, eggy, rubbery cheesecake and have written it off because of this. There are a few bad cheesecakes out there, and perhaps they are ruining the cheesecake experience for a small portion of people. What a tragedy! We should make an effort to round up those nasty cheesecakes and get them off the streets. We need to lock them away where they can no longer be a danger to themselves or to society. Solitary isolation for badly cooked cheesecakes!

Death By Chocolate Cheesecake

Prep Time

30 mins

Cook Time

1 hr 10 mins

Chill time

3 hrs

Total Time

1 hr 40 mins

 

The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.

Course: Dessert

Cuisine: Dessert

Servings: 16 servings

Calories: 378 kcal

Ingredients

Crust:

• 1 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup Swerve Sweetener
• 3 tbsp butter melted

Filling:

• 6 ounces sugar-free dark chocolate chopped
• 1 tbsp butter
• 24 ounces cream cheese softened
• 1/2 cup Swerve Sweetener
• 1/2 cup powdered Swerve Sweetener
• 1 tsp vanilla extract
• 3 large eggs room temperature
• 1/4 cup cocoa powder
• 1/3 cup heavy cream room temperature
• 2 tsp melted butter for brushing sides of pan

Topping:

• 3/4 cup whipping cream
• 1/3 cup confectioner's Swerve Sweetener
• 3 oz unsweetened chocolate finely chopped
• 1/2 tsp vanilla extract

Instructions

1. Crust:Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
2. Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.
3. Filling:In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
4. In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
5. Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
6. Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
7. Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.
8. The original recipe is from :alldayidreamaboutfood.com

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