Creamy Low-carb chocolate cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
0.33 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream 1 tbsp Vanilla Extract 32 oz Philadelphia Cream Cheese 8 serving Ghirardelli 100% Cacao Unsweetened Chocolate - 1 Square 4 serving 1 Egg- large, fresh 96 tsp Pyure Organic Stevia Blend Sweetner - adjusted carbs for erythritol (by BERIEDER)
DIRECTIONS:
Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
Place walnuts into the bowl of a food processor and pulse the nuts until finely chopped. Add in the sugar substitute and butter and pulse until combined.
Spoon the crumbs into the prepared pan and into the bottom of the pan to form a crust layer.
Bake crust in preheated oven for 10-12 minutes. Remove pan to a cooling rack to cool completely.
Bring a kettle of water to boil for the water bath.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar substitute for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the cream and vanilla and mix for an additional 30 seconds.
Pour the cheesecake filling over the cooled crust.
Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we’ll want to allow the air to still circulate.
Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
Just before serving, top the cheesecake with whipped cream and fresh berries.
NOTES:
Refrigerate leftover cheesecake in the refrigerator for up to 5 days.
I used Lakanto Monkfruit Sweetener All Natural Sugar Substitute. It has little to no aftertaste, tastes amazing in baked goods and is a 1:1 substitution for sugar. The company also states that it is a ZERO on the glycemic index.
If you aren’t watching your carbs, you can substitute equal portions of granulated sugar for the sugar substitute.
Serving Size: Makes 12 slices
Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
Place walnuts into the bowl of a food processor and pulse the nuts until finely chopped. Add in the sugar substitute and butter and pulse until combined.
Spoon the crumbs into the prepared pan and into the bottom of the pan to form a crust layer.
Bake crust in preheated oven for 10-12 minutes. Remove pan to a cooling rack to cool completely.
Bring a kettle of water to boil for the water bath.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar substitute for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the cream and vanilla and mix for an additional 30 seconds.
Pour the cheesecake filling over the cooled crust.
Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we’ll want to allow the air to still circulate.
Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
Just before serving, top the cheesecake with whipped cream and fresh berries.
NOTES:
Refrigerate leftover cheesecake in the refrigerator for up to 5 days.
I used Lakanto Monkfruit Sweetener All Natural Sugar Substitute. It has little to no aftertaste, tastes amazing in baked goods and is a 1:1 substitution for sugar. The company also states that it is a ZERO on the glycemic index.
If you aren’t watching your carbs, you can substitute equal portions of granulated sugar for the sugar substitute.
Serving Size: Makes 12 slices
Nutritional Info Amount Per Serving
- Calories: 365.4
- Total Fat: 36.1 g
- Cholesterol: 162.0 mg
- Sodium: 268.6 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 8.8 g
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