Triple Chocolate Cheesecake
Easy · 19 ingredients — shared from Reciquest
10 servings · Easy
Ingredients
- 2 cups superfine blanched almond flour
- 1/2 cup Splenda
- 6 Tbsp butter, melted
- 3 Tbsp unsweetened cocoa powder
- Pinch of Kosher salt
- 4 (8-ounce) packages cream cheese, softened
- 1 2/3 cups Splenda
- 1/4 cup unsweetened cocoa powder
- 5 large eggs
- 1 Tbsp vanilla extract
- 8 ounces unsweetened baking chocolate, melted
- 2 Tbsp heavy whipping cream
- 4 ounces unsweetened baking chocolate, chopped
- 3/4 cup heavy whipping cream
- 3 Tbsp Splenda
- 1/4 tsp pure vanilla extract
Instructions
- Preheat the oven to 350*F.
- Place all of the crust ingredients in a medium-sized bowl and mix well with a fork until pea-sized crumbs form. Transfer to a 10-inch springform pan and press the dough across the bottom and halfway up the sides of the pan. Par-bake for 8 minutes. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325*F.
- Make the filling: Using an electric mixer and a large bowl, beat the cream cheese and sweetener until fluffy. Add the cocoa powder, eggs, and vanilla extract and beat until combined. Pour in the melted chocolate and cream and beat until the batter is smooth and thick, almost like frosting.
- Spoon the batter into the springform pan, over the crust, and smooth the top with a metal spatula. Bake for 1 hour, or until the center barely moves when the pan is jiggleed.
- Turn off the oven and open the door partially, leaving the cheesecake in the oven for 1 hour before removing. Place the cooled cheesecake in the refrigerator to chill for 30 minutes.
- Meanwhile, combine the topping ingredients in a medium-sized microwave-safe bowl. Microwave on high for 1 minute, then stir. Microwave for 30 seconds and stir. If the chocolate is still not fully melted, repeat one more time. Stir well until glossy and uniform in color. Set aside to cool for 15 minutes.
- Pour the topping over the center of the cheesecake and spread to about 1" from the edge, then place the cheesecake in the refrigerator to chill for at least 8 hours.
- When ready to serve, run a knife around the inside edge of the pan, then release the clamp and remove the side of the pan. Cut the cheesecake into 12 even slices.
- Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Tags: pepperplate-import