Chocolate cheesecake
*low carb *gluten free *vegetarian
Servings Prep Time
4servings 15minutes
Passive Time
1-2hours
Servings Prep Time
4servings 15minutes
Passive Time
1-2hours
Ingredients
Instructions
  1. Add the melted butter to the crushed biscuits and hazelnuts to form a thin biscuit base in each ramekin/glass
  2. Mix the Philadelphia, double cream and cocoa powder together. Whip until you get the consistency you like, then add the melted dark chocolate
  3. Add Total Sweet xylitol sweetener to taste. Start by adding a tsp, mix and then taste. Keep adding until it is to your liking
  4. Add a good sized portion of topping to the biscuit base
  5. Top with curls of dark chocolate, or melt dark chocolate and drizzle over the top of the cheesecake. Refrigerate for 1-2 hours
  6. The cheesecake can be served with nuts, whipped double cream or clotted cream to help the pairing
Recipe Notes
To make this nut free:

You could remove the nuts from this recipe to make it nut free, but this means that the biscuit and chocolate is not paired as well. Therefore it is advisable to add more cream to serve with the cheesecakes and avoid adding any extra chocolate or fruit as this will increase the carb content even more

Other tweaks to this recipe:

Other tweaks to this recipe that would work would be adding coffee or coconut to the recipe, or you could omit the chocolate and cocoa, add a vanilla bean pod to the cream cheese mix to create a vanilla cheesecake. Lemon, lime, orange and berries all work well too, but it is wise to swap the chocolate for the fruit to keep the carb amounts lower. You can find our lemon cheesecake recipe here.

Sweeteners for baking:-

Sweeteners vary greatly and so I advise using the one specified in the recipe (if I have specified one) for the best results. I find xylitol works very similar to sugar in baking, it weighs the same like for like as sugar and it is also a natural sweetener. Xylitol when eaten in large amounts may, like many sweeteners cause a laxative type effect, but I find it is not as bad as other sweeteners in this respect at all. The type of xylitol I purchase is called Total Sweet and is available in some larger supermarkets, health food stores like Holland & Barrett and on Amazon. If you choose to use a different sweetener you may need significantly less than the recipe stipulates and you may experience a bitter aftertaste in your baked goods. Xylitol weighs the same like for like as sugar, where as many other sweeteners only need a tiny amount for the same sweetness, Jo xx