Low Carb Chocolate Cheesecake

Delicious cream cheese mixed with scrumptious chocolate while placed on a ground nut base. If that’s not irresistible the chocolate glaze on top should be.

As I currently have some time, I was browsing on the internet yesterday. Trying to get fresh, interesting thoughts, inspiring dishes that I’ve never tried before, to surprise my loved ones with. Looking for a while yet could not discover any interesting things. Just before I thought to give up on it, I discovered this delightful and simple treat by chance. It looked so delicious on its photo, it called for fast actions.

It had been simple enough to imagine how it’s made, how it tastes and just how much my husband will enjoy it. Mind you, it is rather simple to keep happy the man in terms of cakes. Anyway, I went to the webpage: Suncakemom and simply followed the simple instuctions that were accompanied by impressive photographs of the operation. It just makes life faster and easier. I can imagine that it’s a bit of a hassle to shoot photos in the midst of cooking in the kitchen because you usually have sticky hands and so i really appreciate the time and effort she placed in to build this blogpost .

With that said I am empowered to present my own, personal recipes in a similar way. Appreciate your the thought.

I was fine tuning the main mixture to make it for the taste of my loved ones. I can mention it absolutely was a terrific success. They enjoyed the taste, the structure and enjoyed having a delicacy like this in the middle of a busy week. They ultimately wanted even more, many more. Thus the next time I’m not going to make the same mistake. I’m gonna twin the volume to get them pleased.

Keto chocolate cheesecake Credit goes to suncakemom.

Heat the oven to 350°F / 180°C.

Prepare cake tin with parchment paper.

Combine base ingredients, ground almond, agave, cocoa powder and melted butter in a medium size bowl.

Press the crust mixture evenly into the bottom of the cake tin.

Prepare the cream. Break and melt chocolate in a medium size bowl and put it aside as it’s better not to mix it too hot with the other ingredients.

Put cream cheese, Agave syrup, sour cream, and vanilla extract into a mixing bowl and whisk them together evenly.

Put eggs into the mixture one by one.

Make sure they are incorporated well.

Turn off beater and fold melted chocolate into the cream.

Mix the chocolate with the cream evenly.

Pour cream into the cake tin and put it in the preheated oven for 40 minutes.

After 40 minutes turn the heat down to 302°F / 150°C and leave the cake in for another 30 minutes.

Meanwhile melt chocolate with the heavy cream. Stir it frequently until chocolate is completely melted and incorporated with the heavy cream.

Take the cake out of the oven.

Let it cool down.

Cut the top off if the middle falls too deep down.

Pour melted chocolate glaze on top.

Spread some chocolate around the side as well.

Leave it in the fridge over night before serving it.

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