Death by Chocolate Cheesecake

Death by Chocolate Cheesecake

Ingredients

• 50 g Lindt Dark Chocolate
• 7 tbsp butter ((+ 1 tbsp. butter, softened))
• 1 tbsp unsweetened cocoa powder
• 1/2 cup flour ((+ 1 tbsp. butter, softened))
• 1/2 cup coconut flour
• 1/2 tsp vanilla beans ((+ 1 tbsp. butter, softened))
• 3 tbsp erythritol ((+ 1 tbsp. butter, softened))
• 1 cup cream cheese ((+ 1 tbsp. butter, softened))
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 40 g Lindt Dark Chocolate (keep the last square for later.)

Instructions

1. Preheat your oven to 180C/350F.
2. Click here for the printable death by chocolate cheesecake recipe
3. Making the crust:
4. Mix the Lindt and the butter in a frying pan on low heat.
5. Stir until they are completely melted and combined.
6. Mix the dry ingredients together in a separate bowl.
7. Add your butter mixture into the dry ingredients and mix well.
8. The consistency is almost like biscuit crumbs.
9. Grease your non-stick cake/tart pan with the extra tablespoon of butter.
10. Press your crust mixture firmly into the pan.
11. Spread the mixture out as evenly as you can.
12. Once you have your crust formed, place it in the preheated oven for 8 minutes.
13. Remove from the oven when done and let it cool.
14. This step just melts the butter in the mixture again and it solidifies in shape.
15. Making the filling:
16. Melt the Lindt (40g) and the sour cream in the pan you used for the crust.
17. Mix well.
18. In a separate bowl, combine the cream cheese, erythritol, heavy cream and vanilla.
19. Add in the sour cream and chocolate mixture.
20. Whip with an electric mixer until the ingredients are completely combined.
21. Spoon the mixture into the cooled crust.
22. Grate the last square of Lindt over the cheesecake.
23. Let the cheesecake set in the fridge for minimum 6 hours, but I would recommend making this the day before you need it.
24. It gets better the longer it sets.
25. Some flavour suggestions: Add 1/2 tsp.
26. peppermint extract for a very gentle peppermint crisp suggestion.
27. It's really good!
28. Carbs: 48.4g
29. Fat: 373g
30. Protein: 58.6g
31. Calories: 3807
32. Carbs: 4.8g
33. Fat: 37.2g
34. Protein: 5.8g
35. Calories: 380