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)
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.
- Take the cheesecake out of the oven and out of the water tray and let cool completely. Once cooled, place it in the fridge to cool down overnight.
The next day: Chocolate Ganache
- Add your hazelnuts to a food processor and pulse for a few seconds just to crush them into a few pieces.
- In a medium bowl, add the baking chocolate, coconut oil and stevia. Add it to the microwave and microwave for 1-1:30 minute until the chocolate has all melted. Mix with a spoon and make sure there are no lumps. If the chocolate isn't melted yet, put it back in the microwave to melt for a few more seconds.
- Take the cheesecake out of the springform pan. Place on the plate or cake stand of your choice.
- Pour the chocolate ganache over the whole cheesecake and spread it evenly all the way to the sides so that it can run down the cake and make some delicious looking drips.
- Sprinkle the crushed hazelnuts all over the cheesecake. It is now ready to serve!
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