TRIPLE CHOCOLATE
CHEESECAKE
A very special cheesecake!
If you love chocolate cheesecake, then this one is one to try as it
doesn’t make you think “low-carb.” The
crust is thick and substantial and chocolaty with a firm, yet creamy chocolate
cheesecake filling and a whipped cream chocolate topping. If you decide to skip the topping, this
cheesecake typically does not leave cracks after baking. Carob powder and unsweetened carob chips may
be used instead.
INGREDIENTS: 
Crust:
11/2 cups
Gluten-Free Bake Mix 2, OR almond flour (375 mL)
1/3 cup
cocoa, OR carob powder (75 mL)
2/3 cup
butter, melted (150 mL)
sugar
1/8 tsp
almond extract (0.5 mL)
Filling:
16
oz cream cheese, softened (500 g)
2
eggs
Liquid
sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
1/4 cup powdered sweetener (60 mL)
1/4 cup
whipping cream (60 mL)
4
oz sugar-free chocolate chips, OR this one, OR (125 g)
melted
1
tbsp olive oil (15 mL)
1
tbsp coconut oil, optional (15 mL)
Whipped
Cream Chocolate Topping:
1
cup whipping cream, chilled (250 mL)
1/8 tsp
cream of tartar (0.5 mL)
1/4 cup
sour cream (60 mL)
2
tbsp cocoa (30 mL)
Liquid
sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1
tsp vanilla extract (5 mL)
INSTRUCTIONS:
Preheat
oven to 325°F
(160°C).
Crust: In medium bowl, combine Gluten-Free Bake Mix 2, cocoa, OR carob powder. In
small bowl, combine melted butter, liquid sweetener and almond extract. Add to dry ingredients. Press into bottom of an 8 or 9-inch (20 or 23
cm) springform pan. I use plastic wrap
to make it easier for me.
Filling: In food processor or bowl of mixer, add cream
cheese; process. Add eggs, liquid
sweetener, powdered sweetener and whipping cream; process.
In double boiler add chocolate chips,
olive oil and coconut oil, if using.
Melt the chocolate, OR carob chips.
Add to cream cheese mixture and process until well-combined. Pour cheesecake batter over crust. Bake 35 to 40 minutes until center is almost
set. Allow to come to room temperature
and spread Whipped Cream Chocolate Topping over the top. Cover and refrigerate cheesecake.
Whipped Cream Chocolate Topping: Whip cream in
bowl of mixer and while it is whipping at high speed, sprinkle in cream of
tartar. Once the cream has thickened up
quite a bit, add the sour cream and continue to whip for a brief while. Add cocoa, liquid sweetener
and vanilla extract. Continue whipping
until the mixture is thick, homogeneous and smooth.
Yield: 12 servings
1
chocolate/carob
435.3/433.2
calories
8.8/9.5
g protein
39.6/39.1
g fat
1.5/2.6 g fiber
6.0/9.7
g net carbs
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