DEATH BY CHOCOLATE CHEESECAKE

Print

Directions

• Preheat the oven to 165°C/325°F. Grease an 8-inch springform pan, then line it with parchment paper and grease the parchment paper as well.
• To make the crust, brown the butter in a saucepan over high heat, stirring frequently. When the butter foams and brown (but not black!) flecks appear, remove from the heat and set aside for 10 minutes, or until warm but not hot. If you don’t want to brown the butter or use coconut oil, melt it in a saucepan over medium-low heat. Stir constantly as you slowly add the chopped chocolate to the warm butter or oil (don’t let the chocolate burn). Add the sweeteners once the chocolate has melted. Place in the refrigerator to cool. Once cool, add the beaten egg, cinnamon, vanilla, and salt. Pour the crust batter into the greased springform pan, spreading it with your hands to cover the bottom completely.
• To make the filling, place the chopped chocolate and 1 tbsp of butter in a medium-sized saucepan over low heat. Stir well to combine. When melted, remove from the heat, and set aside.
• In a large bowl or the bowl of a stand mixer, beat the cream cheese, sweetener, cashew milk, vanilla, and salt until well blended. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Add the cocoa powder and reserved melted chocolate mixture. Combine until very smooth. Pour the batter over the crust in the pan.
• Make a water bath: Wrap aluminium foil around the bottom and halfway up the sides of the springform pan to prevent water from leaking into the pan’s removable bottom. Place the cheesecake in a roasting pan (or any other baking dish with sides) and bake for 30 minutes.
  Fill the roasting pan halfway with hot water, so that it comes halfway up the sides of the springform pan. (Note: A water bath aids in even cooking of the cheesecake; however, the cheesecake can be baked without it.) If you don’t want to use a water bath, see the note below.) 55 minutes in the oven, or until the center is almost set. Before removing the outer ring, allow the cheesecake to
  cool completely in the pan. Refrigerate for at least 4 hours and up to overnight before serving.
• To make the chocolate sauce, in a double boiler or a heat-safe bowl set over a pan of simmering water, combine the cream, sweetener, and chopped chocolate.
  Heat on low heat, stirring frequently, until the chocolate melts. Take the pan off the heat. Mix in the vanilla extract. Pour the chilled cheesecake with the chocolate sauce on top.
• Extras can be kept in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Allow the meat to come to room temperature before slicing and serving.
• Recipe Notes
  If you are not using a water bath, place the cheesecake on a rimmed baking sheet lined with parchment paper to catch any overflow or leaks. When finished baking, turn off the oven and leave the cake in the oven for 5 to 6 hours with the door closed to prevent the top from cracking.