Triple Chocolate Cheesecake (Grain-free, Dairy-full)

Last year I guest posted on my friend Arsy’s blog Rubies and Radishes. It was a wonderful summer Honey Pistachio Cheesecake with Fig Jam (recipe here) and is perfect for fig season. But in the dead of winter in Minnesota, there are no figs to be found. In my opinion it’s more chocolate season in the winter. So for my husband’s February birthday I wanted to create a chocolate cheesecake. He loves chocolate (I have told you that many times, right??). I used the basic cheesecake recipe from the Fig Cheesecake recipe and created a TRIPLE chocolate cheesecake. It is loaded with 3 layers of chocolate. This recipe is decadent, rich and filling. You definitely want to make this for a crowd! And the crowd for his birthday loved it. But I can say nobody loved it more than my husband!

 

Ingredients

Crust

1 3/4 cup almond flour

1/2 cup organic cocoa powder

1 teaspoon Stevita stevia (adjust stevia amounts based on the brand used)

1/2 teaspoon salt

6 Tablespoons organic grass-fed butter, melted

Cheesecake

4 ounces unsweetened chocolate

1/4 cup organic cocoa powder

2 8 oz blocks organic cream cheese, room temp

1 cup organic sour cream, room temp

4 organic eggs, room temp

1 Tablespoon Stevita stevia

1/4 cup raw honey

 

Chocolate Ganache Topping

1 cup organic whipping cream

6 ounces unsweetened chocolate

3 teaspoons Stevita stevia (more or less to taste)

Raw honey (optional for more sweetness)

Directions

For the crust

•  Preheat the oven to 350 degrees and take out a 9 inch springform pan
• In a small bowl add the almond flour, cocoa powder, stevia and salt and give them all a quick mix with a spatula
• Add the butter to the dry ingredients and mix with the spatula until combined, scraping down the edges of the bowl so it is all uniform
• Add to the sprinform pan and press the crust down with your hands until it is evenly covering the bottom of the pan and pressed firmly down
• Bake for 13-15 minutes
• Let the crust cool completely before adding in the cheesecake filling

For the cheesecake

• In a small saucepan melt the unsweetened chocolate and add the cocoa powder once melted. Stir together and take off of the heat to slightly cool while mixing up the cheesecake
• In a food processor add the cream cheese and sour cream and pulse a few times to start to mix them together
• Add the eggs and turn the food processor on and mix until thoroughly combined
• Add the stevia and raw honey and turn on again for 30 seconds until very smooth
• With the food processor on, pour a quarter of the melted chocolate mixture to the cream cheese mixture. You want to do this slowly so you temper the eggs and don’t cook them at all. Once that is mixed add the remaining three-quarters of the chocolate mixture to the food processor. You can add it while it’s blending or by taking the top off and adding it that way. Once all of the chocolate is added blend for another 30 seconds so everything is very smooth and mixed together. You want it blended very well so the eggs are beaten and won’t separate or scramble during the cooking process
• Pour the filling into the cooled crust. You will cook your cheesecake in a waterbath which ensures even cooking. That way your outside isn’t burnt and your inside isn’t still raw.
• Prepare a water bath for the cheesecake. To do that, cover the outside of the springform pan with about 3 layers of aluminum foil. It keeps the water out of your cheesecake crust. Find a casserole dish that fits the springform pan in it. I have this very old and oversized aluminum baking dish. The only thing it is used for is water baths for cheesecake. Add the springform pan to the empty dish and fill the pan with about 1 inch of water
• Very carefully put your cheesecake in the oven for 60-70 minutes until the cheesecake is golden color. You will know it is done when you jiggle the springform pan the cheesecake does not move. Take out of the oven with great caution because the water bath is very hot
• Remove the cheesecake from the water bath and let cool on the counter
• Refrigerate for 8-24 hours before serving
• Spread on Chocolate Ganache Topping

Chocolate Ganache topping

• Stir the cream, chocolate and stevia in a medium sized saucepan over low heat until the ingredients are combined and smoot
• Cool slightly and pour over the top of your cheesecake and spreading it evenly over the top
• Chill to set

Take the cheesecake out of the springform pan and let sit for 1-2 hours before serving

Serves 8-12 depending on the size of the pieces