Creme De Mint Cheesecake and GIVEAWAY!
Ingredients
CRUST
- 2 tablespoons butter or coconut oil
- 1 ChocoPerfection bar chocolate mint, chopped
- 1 cup blanched almond flour or hazelnut meal
- 1/4 cup Natural Sweetener or erythritol and 1/4 tsp stevia glycerite
- 1 teaspoon mint extract
- 1 large egg
FILLING:
- 2 ounces unsweetened baking chocolate chopped
- 1/2 cup unsweetened almond milk
- 4 8 ounce cream cheese room temperature
- 1 1/2 cups Natural Sweetener or erythritol and 1 1/2 tsp stevia glycerite
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
TOPPING:
- 1/4 cup whipping cream
- 1 ChocoPerfection Bar chocolate mint, chopped
- 2 tablespoons Natural Sweetener or 1/8 tsp stevia glycerite
- 1 teaspoons mint extract
Instructions
- Preheat oven to 350 degrees F.
- CRUST: Melt the butter/oil with the chopped ChocoPerfection bar.
- Stir until the chocolate is melted.
- Add in the nut meal, egg, natural sweetener and mint extract.
- Press into the bottom of an 8 inch spring form pan with 3 inch sides.
- FILLING:
- Stir chopped chocolate and almond milk in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water.
- Blend cream cheese, natural sweetener, and cocoa powder in processor until smooth.
- Blend in eggs 1 at a time.
- Mix in lukewarm chocolate.
- Pour filling over crust.
- Bake for 60 minutes or until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
- TOPPING:
- Stir cream and chocolate in a medium sized saucepan over low heat until smooth, add in the natural sweetener and extract. Cool slightly.
- Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.
- Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
Nutrition
Calories: 298 | Fat: 29g | Protein: 7.7g | Carbohydrates: 7.7g | Fiber: 4.3g | P:E Ratio: 0.2