So the other day I promised that I would post my recipe for the Chocolate Cheesecake I made the other day. I warned that this dessert was not perfectly primal and so some of you may pass on this one. To make it I used Ghiradelli 60% Cacao Chocolate Chips and some stevia (purevia). This is the highest cacao content chocolate chip I could find and you can substitute a higher cacao content chocolate if you like. Of course the chocolate chips contain sugar which many of you shy away from. Becasue I am pretty faithful to the primal eating plan, pretty much staying under 100 grams of carbs a day, I was not that worried about it. But, because I brought it up, I was interested to see what the actual total carb count for 1 serving of this cheese cake would be. Including all ingredients, I calculated that 1 serving (1/8 of the cheesecake) had an approximate total carb count of 17 grams. Wow, I was really surprised at how low this really was. This is not bad at all. If you made this cheesecake with the chocolate chips and 1 cup of sugar (instead of the stevia) it takes the carb count up to about 41 grams. That’s a savings of 24 grams of carbs which is pretty significant. So this is a perfect celebration splurge, maybe not something you would eat all the time, but something you might make for a special occasion. This cheese cake is smooth, creamy and chocolate delicious. If you decide to try it, I hope you like it.
You will need the following ingredients:
- 1 package knox gelateen
- 1 cup of boiling water
- 6 -8 packages of purevia (stevia)
- 2 8 0z. packages softened cream cheese
- 1 cup Ghiradelli 60% cacao bittersweet chocolate chips
- 1 cup almond meal/flour
- 1 tsp. vanilla
- 3 tbls. butter
- 1/2 – 1 tsp. ground cinammon
To prepare the cheesecake:
Preheat the oven to 350º. Prepare the crust. Melt 3 tbls. of butter in the microwave. In a bowl, combine the butter and almond meal/flour (I used meal because I think it looks more like a graham cracker crust) and cinammon. Stir to combine. If it seems to wet, add more almond meal until you get a crumbly moist texture. Press the almond meal mixture into the bottom of a 9″ galss pie plate and place in the oven for about 10-15 minutes. In the meantime, bring 1 cup of water with the stevia added to a boil. At this point you can melt the cup of chocolate chips in a double boiler (or the microwave, but, be careful here because if you leave them in the microwave too long the chocolate will separate). When the water comes to a boil add the gelateen package and stir until the gelateen is completely dissolved (several minutes). Remove the pie shell from the oven. Now, with a hand mixer, beat the melted chocolate chips, vanilla and softened cream cheese together until smooth and creamy. Add the gelateen mixture to the cream cheese mixture and beat until fully incorporated. Pour the cheesecake mixture into the baked pie shell and refrigerate for several hours (2-3) to set. Serve the cheesecake on its own or with fresh fruit and whipped cream (I whip up some heavy whipping cream with cinammon).