A cheesecake that’s healthy and delicious? This chocolate cheesecake with crust of nuts and glaze of chocolate is one of them!
Cheese and chocolate wouldn’t have a chance to mate in real food world but luckily, we have passed those times when only real food was available for us to gorge on.
The cheese that cheesecake is made of was invented in 1873 by a dairyman called William A. Lawrence. Before that, cheese was only available in its boring natural form with a fairly expensive price tag leaving the masses out of the true enjoyment.
When Mr. Lawrence invented the cream cheese and started to mass produce it, life as humans had known of it, ended and a new era began. The era of cheap dairy for all to enjoy or suffer from as many of the late lactose intolerants are probably suffering from this excessive employment of dairy in our day to day life.
After 1783 cream cheese was everywhere from crackers to bread and finally made into cakes as well, companied by a bit or rather a lot of sugar. After all, we are talking about cakes, and cakes without a ton of sugar, aren’t cakes at all.
Cheesecake can be made simply by mixing the ingredients and then let it settle again in the fridge or by baking it first for a couple of hours before letting it cool together.
Neither one of them is better than the others, especially if we don’t employ starches to bind the whole cake together. The no bake cheesecake is rather a popular one in the UK while in the States baking the cheesecake seems to be the trend.
The basic cheesecake is generally served with some kind of jam or syrup on top providing various easy options to flavor our slices without sacrificing the cake to one type of topping alone.
This is not really the case when we decide to make a chocolate cheesecake. Adding cocoa to the cheesecake would result in a bitter experience on its own so there must be something that will balance the flavors and push the cheese cocoa into the edible cake territory.
Cakes aren’t really cakes without some kind of frosting or icing and what else could be more apt for chocolate cake than chocolate topping.
Depending on how nicely the baking process has gone, there may be a necessity to cut the top off first for a flat surface. If the middle doesn’t fall that much in, we can simply fill up the hole essentially creating a chocolate lake on top of the cake.
As it is rather inconvenient to cut the top off with a knife, due to the stickiness of a cheesecake use a string or get an inexpensive wire layer cutter like we have in our kitchen bazar at the review section.
When the cake sets after about 6 hours in the fridge, we have a delicious gluten free, low carb double chocolate indulgence in the simple pleasure of life.
Ingredients
Base
- 7 oz / 200g Almond flour or ground almond
- 3 tablespoons / 50g Butter unsalted (melted)
- 1 tablespoon Agave syrup or sweetener of choice
- 1 tablespoon Cocoa powder (unsweetened)
Cream
- 1 lb / 500g Cream cheese
- 8 oz / 200ml Sour cream
- 3 tablespoons Agave syrup or sweetener of choice
- 3 medium size Eggs
- 1 tablespoon Vanilla extract
- 8 oz / 200g Chocolate (melted)
Glaze
- ⅔ cup / 150ml Heavy cream
- 3½ oz / 100g Chocolate (melted)
Kitchen utensils
- Ø6½” / Ø16.5cm Baking tin
Hot to make Chocolate cheesecake
Base
- Prepare cake tin with parchment paper.
- Combine base ingredients, ground almond, agave, cocoa powder and melted butter in a medium size bowl.
- Press the crust mixture evenly into the bottom of the cake tin.
Cream
- Melt chocolate then let it cool as it’s not recommended to mix it too hot with the other ingredients.
- Put cream cheese, Agave syrup, sour cream, and vanilla extract into a mixing bowl and whisk them together evenly.
- Put eggs into the mixture one by one.
- Make sure they are incorporated well.
- Turn off beater and fold melted chocolate into the cream.
- Mix the chocolate with the cream evenly.
- Pour cream into the cake tin and put it in the 350°F / 180°C preheated oven for 40 minutes.
- After 40 minutes turn the heat down to 302°F / 150°C and leave the cake in for another 30 minutes.
Glaze
- Meanwhile melt chocolate with the heavy cream. Stir it frequently until chocolate is completely melted and incorporated with the heavy cream.
Assembly
- Cut the cake’s top off if the middle falls too deep down.
- Pour melted chocolate glaze on top.
- Spread some chocolate around the side too.
- Leave it in the fridge over night before serving.
Enjoy!
Fancy some more? Let’s cut to the cheese!
- Blueberry Cheesecake Recipe
- Cheesecake Bites Recipes
- Keto Cheesecake No-Bake Recipe
- Low Carb Keto Cheesecake Recipe
- Gluten Free Cheesecake Recipe [No-Bake]
- Tiramisu Cheesecake Recipe
- Sugar-Free Cheesecake Recipe [No Bake]
Keto Low Carb Chocolate Cheesecake Recipe
Equipment
- Ø6½” / Ø16.5cm Baking tin
Ingredients
Base
- 7 oz / 200g Almond flour or ground almond
- 3 tablespoons / 50g Butter unsalted melted
- 1 tablespoon Agave syrup or sweetener of choice
- 1 tablespoon Cocoa powder unsweetened
Cream
- 1 lb / 500g Cream cheese
- 8 oz / 200ml Sour cream
- 3 tablespoons Agave syrup or sweetener of choice
- 3 medium size Eggs
- 1 tablespoon Vanilla extract
- 8 oz / 200g Chocolate melted
Glaze
- ⅔ cup / 150ml Heavy cream
- 3½ oz / 100g Chocolate melted
Instructions
Base
- Prepare cake tin with parchment paper.
- Combine base ingredients, ground almond, agave, cocoa powder and melted butter in a medium size bowl.
- Press the crust mixture evenly into the bottom of the cake tin.
Cream
- Melt chocolate then let it cool as it’s not recommended to mix it too hot with the other ingredients.
- Put cream cheese, Agave syrup, sour cream, and vanilla extract into a mixing bowl and whisk them together evenly.
- Put eggs into the mixture one by one.
- Make sure they are incorporated well.
- Turn off beater and fold melted chocolate into the cream.
- Mix the chocolate with the cream evenly.
- Pour cream into the cake tin and put it in the 350°F / 180°C preheated oven for 40 minutes.
- After 40 minutes turn the heat down to 302°F / 150°C and leave the cake in for another 30 minutes.
Glaze
- Meanwhile melt chocolate with the heavy cream. Stir it frequently until chocolate is completely melted and incorporated with the heavy cream.
Assembly
- Cut the cake’s top off if the middle falls too deep down.
- Pour melted chocolate glaze on top.
- Spread some chocolate around the side too.
- Leave it in the fridge over night before serving.
Notes
Pin now, Enjoy later!
Made this for Easter. It was delicious. Do you have the macros for it?
It’s delicious! Absolutely amazing stuff!
This is the best thing happened to me since starting keto!