Baked Chocolate Cheesecake
Vegetarian / Nut Free
This is the ultimate cheesecake for chocoholics. The ground pecans are a fantastic addition to give the base more of a biscuit-y taste.
Makes 12 slices - each slice contains:
322 Calories / 4.2g Carbs / 6.3g Protein / 30.4g Fat
50g Unsalted Butter
75g Ground Almonds (or milled seeds e.g. milled linseed)
75g Ground Pecans (or milled seeds e.g. milled linseed)
600g Soft Cream Cheese
2 Large Eggs
20g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
50g 85% Dark Chocolate
20g Cocoa Powder
25g 85% Dark Chocolate
100g Double Cream
Preheat the oven to 180°C.
Melt the butter and mix with all the other base ingredients.
Line a spring-form cake tin (we use an 8" tin) with greaseproof baking paper and press the mixture evenly around the bottom of the tin.
Bake the base for around 15 minutes until slightly golden.
Whilst the base is in the oven, melt the chocolate in a large mixing bowl.
Whisk in the cream cheese, eggs, sweetener and cocoa powder.
Knock the oven temperature down to 160°C and pour the mix onto the golden base.
Bake for around 1 hour or until the mix is fully set. The top will split when baked. Allow the cheesecake to cool a little before removing it from the tin.
Pour the double cream in a small mixing bowl and microwave for 60 seconds with a lid on.
Add the dark chocolate (broken into small pieces) and the sweetener. Mix until the chocolate melts - the cream will start to thicken and go silky. Allow to cool for 15 minutes.
Pour the topping on the cheesecake and refrigerate for at least 1 hour to set.
Nutrition per serving
Calories 322, Carbs (net) 4.2 grams, Protein 6.3 grams, Fat 30.4 grams