Keto Triple Chocolate Cheesecake

THE MOST AMAZING DEATH BY CHOCOLATE CHEESECAKE

I think I always say this about all of my cheesecake recipes, but I am pretty sure I have gone to heaven and back with this recipe. This death by chocolate cheesecake is on a whole other level.  It’s definitely the BEST cheesecake I’ve ever made.  It is so dense, creamy, and so chocolatey. Once you make this recipe, you’ll never go back to any other recipes!

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KETO TRIPLE CHOCOLATE CHEESECAKE

The most decadent and richest chocolate cheesecake you'll ever make.

 CourseDessert

 CuisineAmerican, Canadian, French

 Keywordbirthday cheesecake, chocolate cake, death by chocolate, low carb cheesecake, sugar free cheesecake, triple chocolate cheesecake

 Prep Time15 minutes

 Cook Time1 hour 30 minutes

 Chill time4 hours

 Total Time1 hour 45 minutes

 SERVINGS SLICES

 TOTAL CARBS12.28g

 CookMira

INGREDIENTS

METRIC - US IMPERIAL

Chocolate Cheesecake

• 3 eggs
• 450 g cream cheese (2 packs)
• 120 g sour cream (about 1/2 cup)
• 175 g unsweetened baking chocolate (about 1 cup)
• 120 g erythritol (about 1/2 cup)
• 1/2 tsp stevia powder
• 250 ml heavy cream
• 3/4 tsp stevia powder (for the chocolate layers)

Chocolate Crust

• 165 g hazelnuts (about 1 cup)
• 1 tbsp cocoa powder
• 1/2 tsp stevia powder
• 3 tbsp butter

Chocolate Ganache

• 40 g unsweetened baking chocolate (about 1/4 cup)
• 1 tbsp coconut oil
• 1/8 tsp stevia powder
• 25 g hazelnuts (about 1/4 cup)

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INSTRUCTIONS

• Preheat the oven to 150C/300F. Wrap the bottom of a 9” springform pan with aluminum foil.
• In a food processor, add all of the crust ingredients and pulse for about 30 seconds to 1 minute until the crust is all crumbly.  Take it out of the food processor and add the crust to an 9'' springform pan. Press with your hands until the whole bottom has been covered with the crust.
• In a large bowl, add the unsweetened baking chocolate.  Add the erythritol to the chocolate.  Heat the heavy cream either on the stove or in the microwave until hot and bubbly.

  Pour in the hot cream over the chocolate in batches and mix with a whisk.  Mix until all of the chocolate has melted.   The batter should be just a little thick.  It will also look like the milk and oil are separating, but not to worry!

  Separate the chocolate into three bowls in a ratio of 3:2:1.  For example, the first bowl should have 3 spoons of chocolate, the 2nd bowl should have 2 spoons of chocolate and the 3rd bowl should have 1 spoon of chocolate.  Set aside.  Add 1/4 tsp of stevia into each bowl.
• In a large bowl, add the cream cheese and sour cream.  Whip with a hand mixer until nice and creamy.  Add the 1/2 tsp of stevia and the eggs, one at a time until nicely incorporated.
• Now, separate the cream cheese filling into the chocolate bowls in a ratio of 1:2:3. The 1st chocolate bowl had 3 spoons of chocolate, so add 1 spoon of cream cheese that that one.  This is the dark chocolate layer.

  The 2nd bowl had 2 spoons of chocolate so add an equal amount of cream cheese.  This is the medium chocolate layer.

   The 3rd bowl had 1 spoon of chocolate so add 3 spoons of cream cheese.  This is the light chocolate layer.
• Mix each bowl separately with a hand mixer.  The batter will be pretty thick in each bowl. 
• Pour the light chocolate layer into the cheesecake mold over the chocolate crust. Pour the 2nd medium layer over the light layer and spread around.  Pour the 3rd dark chocolate layer over the medium one and spread evenly.
• Prepare a tall oven-proof tray and add 2-3 (1") of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 90 minutes.
• The original recipe is from :www.mypcoskitchen.com

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