Double Chocolate Cheesecake

Serves 10-12

Pecan Crust:
1 cup
Wheat-Free Market All-Purpose Baking Mix
½ cup chopped pecans or walnuts
2 teaspoons
Virtue Sweetener
3 tablespoons salted butter, melted

4 oz. 70% or low-carb chocolate chips
3 (8 oz.) packages cream cheese, room temperature
¼ cup unsweetened cocoa powder
3 large eggs
¼ cup
Virtue Sweetener
½ teaspoon vanilla
1 tablespoon strong cold coffee (optional)

 Chocolate Topping:
¼ cup unsalted butter
¼ cup unsweetened cocoa powder
1-1/2 tablespoons
Virtue Sweetener
¼ cup heavy whipping cream
¼ teaspoon vanilla

Making Crust:

Preheat oven to 325 degrees F. 
In a medium bowl combine the baking mix, pecans, sweetener and butter. Press the mixture firmly into the bottom of an 8 inch spring form pan and set aside.

Preparing Filling:

Add the chocolate chips to a microwave safe glass bowl and microwave for 30 seconds then stir. Repeat this process until the chocolate has completely melted. To the warm chocolate add one block of cream cheese at a time and blend until smooth. Then add cocoa powder and then eggs, one at a time being sure to blend after each addition. Finally add the sweetener, vanilla and coffee (optional). Blend well and taste for sweetness and adjust if needed.

Pour filling over crust and bake for 50-55 minutes or until center is set. (To ensure there are no cracks in the top of your cheesecake, use a water bath.)

Allow to cool 5 minutes before running the edge around the pan and removing the outer ring. Refrigerate 6 hours or overnight.

Tip: Keep cheesecake on bottom part of pan until cool to insure the crust doesn’t break.

When ready to serve, prepare the topping.

In a small pot melt the butter over low heat. Using a whisk add the cocoa powder and sweetener. Turn off heat and whisk in the whipping cream and vanilla. Blend well. Taste for sweetness and adjust if needed.

Pour chocolate topping over cheesecake. Allow topping to set for 5 minutes for the perfect clean slice. Top with pecans or fresh strawberries and serve.

live chat software