P.S. . I wish I could take credit for the cheesecake 100%, but I simply cannot... Granted, I definitely decided to cover it in chocolate, and change it's name. Yep. That parts true... Other than that, one of my FAV low carb - keto cookbook authors, George Stella gets credit for this BEAUTIFUL creation.. [even though the top of mine for brown AF. NO idea why I can't make cheesecake PRETTY... ha]
So.. here you have it!
KETO Chocolate Covered Cheesecake [with strawberries]
Recipe by: George Stella
Prep time: 30 mins
Cook time: 1 hour 45 mins
Total time: 2 hours 15 mins
24 ounces cream cheese, softened
1 cup extra-fine ricotta cheese (for the best cake, blend your ricotta in a blender first!)
1½ cups bulk sugar substitute (recommended: Confectioners Style SWERVE)
⅓ cup heavy cream
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
2 large eggs
3 large egg yolks
1. Place the oven rack in the center position and preheat to 400°F. Spray an 8-inch spring-form pan with nonstick spray.
2. Wrap the entire outside of the spring-form pan in aluminum foil to prevent any water from seeping into the cake.
3.Make a water bath so the top of the cheesecake won’t split as it bakes: Pour about 1 inch hot water into a shallow roasting pan big enough to hold the cake pan and place it on the center rack of the oven to heat.
4. With an electric mixer on low speed, beat the cream cheese, ricotta, and sugar substitute for about 1 minute, until well blended.
5. In a separate bowl, whisk the cream, vanilla, lemon juice, eggs, and egg yolks until blended.
6. Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. 7. Beat just until blended; be careful not to over-whip.
8. Pour the batter into the greased spring-form pan and smooth the top with a spatula. Place the pan in the heated water bath and bake for 15 minutes.
9. Lower the oven temperature to 325°F. Continue baking for about 1 ½ hours, until the top is a light golden brown and the cake is pulling away from the sides of the pan.
10.Remove from oven and let cool on counter for 1 hour, and then refrigerate at least 8 hours before slicing to serve.
**Cooking times may differ with your oven, so be sure to toothpick it prior to removing. The cake will rise up high, and then lower. It will also be a little more giggly than your traditional, but it will harden up!
Make the ganache while cheesecake is COOLING, after about 45 minutes.
1/2 cup heavy cream
1/2 oz unsweetened chocolate (Hershey's or Lilly's)
2 Tbsp. Swerve
In a double broiler, bring cream and chocolate to a boil until chocolate is melted.
Mix in sweetener.
- Remove pan from cheesecake after about an hour
- Drizzle ganache over cheesecake
- Refrigerate for 8 hours, or overnight
- Serve with berries [of choice] AND lots of whipped cream! (homemade would be SO AMAZING!)
... I totally just put it in the FREEZER for about an hour 1/2.. HA! I told you that I was B A D at making cheesecake! :p