Keto Triple Chocolate Cheesecake Recipes

KETO TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Grease a 9" springform cake pan, or prepare a 9" round cake pan. To prepare a round cake pan, spray with nonstick spray, and adhere parchment paper to the bottom and the sides. (See notes in the post above.)
• Combine almond flour, flaxseed meal, cocoa, sweetener, and salt in a mixing bowl. Stir well to break up any lumps in the almond flour. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom and up the sides of the pan.
• Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
• In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, eggs, cocoa, butter, salt, and vanilla. Mix together until well combined.
• Pour the cheesecake batter into the cooled crust. Spread out evenly and place in the oven for about 45 -55 minutes. Check the cheesecake for doneness, removing when the center of the cheesecake still jiggles a bit when you tap the side of the pan.
• Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator for 4 hours. Cool completely before serving. (See unmolding tips in the notes or in the post above.)
• In a small saucepan, heat the cream to just below a boil. Pour over the chocolate chips in a small bowl. Wait until the chocolate has melted, and then stir until the mixture is smooth. Cool until just barely warm, and pour over the chilled cheesecake. Chill again to set the ganache before serving.

TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Position racks in the middle and lower third of the oven; preheat to 325 degrees F. Butter the bottom and side of a 9-inch springform pan; wrap the outside of the pan with foil to catch any drips.
• Make the crust: Melt the butter and semisweet chocolate in a small saucepan over medium heat, stirring; let cool slightly. Stir in the sugar and eggs until combined. Stir in the flour, cocoa powder, baking powder and salt until smooth and shiny. Spread in the prepared pan and bake until the top is set and no longer shiny, 10 to 15 minutes. Transfer to a rack and let cool.
• Fill a shallow baking dish halfway with water and set on the lower oven rack. Make the filling: Combine the milk chocolate and 1/2 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth; set aside. Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the eggs, one at a time, until just combined. Beat in the remaining 1/2 cup heavy cream and the vanilla. Add the melted chocolate mixture in two batches, beating until just combined. Stir a few times with a rubber spatula to make sure the chocolate is fully incorporated.
• Pour the filling over the crust. Bake on the middle oven rack (directly over the baking dish of water) until the cheesecake is puffed and the edge is set, about 1 hour 15 minutes. (The center will still be very jiggly.) Transfer to a rack and let cool to room temperature, then cover with plastic wrap and refrigerate until cold and set, at least 6 hours or overnight.
• Remove the cheesecake from the refrigerator about 1 hour before serving. Run a thin knife or offset spatula around the edge of the pan and remove the springform ring. Grate half of the white chocolate over the cheesecake, then use a vegetable peeler to shave the rest on top. Run a knife under hot water and dry well before slicing.