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–+ servings

Chocolate Raspberry Cheesecake

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Prep Time 15 minutes
Cook Time 1 hour
Course Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 16
Calories 298

Ingredients
  

CRUST:

  • 2 tablespoons butter (or coconut oil for dairy free)
  • 1 bar The Good Chocolate chopped
  • 1 cup almond flour (or hazelnut meal)
  • 1/4 cup powdered natural sweetener
  • 1/4 teaspoon stevia glycerite
  • 1 teaspoon raspberry extract
  • 1 large egg

FILLING:

  • 2 ounces unsweetened baking chocolate chopped
  • 1/2 cup unsweetened macadamia nut milk (or unsweetened macadamia nut milk)
  • 4 8-ounce packages cream cheese room temperature (or Kite Hill for dairy free)
  • 1 1/2 cups powdered natural sweetener
  • 1 1/2 teaspoons stevia glycerite
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon raspberry extract
  • 3 large eggs

TOPPING:

  • 1/4 cup heavy whipping cream
  • 1 bar The Good Chocolate chopped
  • 2 tablespoons powdered natural sweetener (or 1/8 teaspoon stevia glycerite)
  • 1 teaspoon raspberry extract

Instructions
 

  • Preheat oven to 350 degrees F. CRUST: Melt the butter/oil with the chopped chocolate bar. Stir until the chocolate is melted. Add in the nut meal, natural sweetener, egg and 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. Then mix in the raspberry extract (I also chopped another The Good Chocolate bar and swirled that in also). 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. 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