Simply Cooked: Luxury Dark Chocolate Cheesecake (grain-free, low sugar)

Sunday, April 7, 2013

Luxury Dark Chocolate Cheesecake (grain-free, low sugar)

Anthony and I just returned from ten days visiting in the UK. While we were there we celebrated his dad's and his dad's girlfriend's birthdays - they are on the same day!

Anthony's dad is a diabetic. I made this cheesecake to be something he could enjoy. It is supremely creamy, heavy, dark, and chocolatey. The whole 9" (23 cm) cheesecake has only 3 teaspoons of sugar, which is from the bar of 85% dark chocolate.

The raspberries on top add an important element. They add a little more sweetness and a counterpoint to the thick, smooth cheesecake.

Luxury Dark Chocolate Cheesecake
serves 8

for the crust:
200 g (1 3/4 c) walnut halves
50 g (1/4 c) butter
2 t cocoa
1 t cinnamon

for the filling:
300 ml (1 1/3 c) heavy (whipping) cream
100g 85% dark chocolate
1 T gelatin powder
250 g (1 c) cream cheese, at room temperature
2 T cocoa

First, make the crust.
Crush the walnut halves in a food processor until ground into a fine meal.
Melt the butter.
Mix all the crust ingredients in a bowl.
Press into a 9" (23 cm) pie plate.
Put in the freezer until ready to fill it.

Now make the filling.
Whip the heavy cream until soft peaks form.
Break up the dark chocolate and place in a microwavable bowl. Microwave in 60 second bursts, stirring between each one. Only two thirds of the chocolate needs to melt. By stirring, the remaining chocolate will melt.
Place 125 ml (1/2 c) boiling water in a bowl. Sprinkle over the gelatin. Stir rapidly to dissolve the gelatin.
Mix the cream, chocolate, cream cheese, and cocoa in a large bowl. Add the gelatin mixture.
Pour into the chilled crust.
Refrigerate for at least an hour, until ready to serve.