Chocolate Cheesecake
To cut really nice slices, rinse your knife in warm water between cuts, and cut while the knife is still wet.
Total Steps
10
Ingredients
13
Tools Needed
4
Ingredients
- 0.4 cup finely crushed nuts (almonds and hazelnuts)
- 10 very finely crushed graham crackers/Digestives
- 1 teaspoon heaping cinnamon
- 150 grams butter, melted
- 7 ounces plain cream cheese
- 0.5 deciliters raw cane sugar
- 1 count egg
- 2 count egg yolks
- 1 teaspoon liquid sweetener
- 2 tablespoons whole wheat flour
- 1 teaspoon liquid vanilla
- 160 grams dark chocolate
- 1/4-1/2 cup sour cream(optional)
Instructions
Step 1
Preheat the oven to 360°F.
Step 2
Run the nuts in a food processor, and add the graham crackers and the cinnamon. The crackers must be finely crushed. Stir in melted butter.
Step 3
Press the mixture into the bottom of an 8-inch silicone baking pan with your fingers. Set aside.
Step 4
Soften the cream cheese, place it in a food processor bowl, and add eggs, sugar, flour, sweetener and vanilla, and run until smooth. Stir in melted chocolate.
Step 5
Pour the very liquid mix into the baking pan, on top of the cracker-nut mix.
Step 6
Leave it for about 10 minutes, and tap on the sides of the pan, to release bubbles before baking it.
Step 7
Place on a rack low in the oven.
Step 8
Bake for 35 – 45 minutes, or until the middle of the cake is almost set when you tap the pan – that’s when the filling is firm but still creamy.
Step 9
Remove the cake, and close the oven. Spread sour cream over the cake in a thin layer. Return the cake to the oven, turn off the heat, and leave it for 5 – 10 minutes.
Step 10
Leave the cake to cool in the pan on a rack for about 45 minutes. Add fruit and jelly, if desired, or serve with a fruit sauce and freshly whipped cream.