So the cheesecake saga continues. Our young friend Skinny D has been visiting with us on his first trip to Alaska. When I was making the limey cheesecake for Big D he got a similar ‘happy face like a kid with a new bike’ look as he requested a chocolate cheesecake. Of course I could not say no, and was curious how it would turn out, considering the smooth success from the first cheesecake attempt. I do wish to provide full disclosure here – I have made cheesecake before – it was a pumpkin cheesecake with a gingersnap crust. It was lovely and carby and wheaty. A healthier version may be in my future this fall, for I really liked the pumkiny goodness. Back to the here and now. This cheesecake was smooth like the last one, and Skinny D was very happy. So was Big D and Little B (although for some reason Little B did not like the crust). One piece of advice on cheesecake making – this cheesecake was smooth, but as you can see in the picture, there are little speckles. It is my fault. I did not ensure that the cream cheese was soft enough, nor did I take the time to do extra mixing, so little bitty pieces of cream cheese did not get thoroughly combined. Did not seem to have a negative impact on texture or flavor though. I bet I will take the time to do it right next time!
2 cups finely ground almond flour
2 Tbsp coconut flour
1 Tbsp butter, melted
1 Tbsp Stevita granulated sweetener
1 tsp unsweetened cocoa powder
1 egg white, lightly whisked
16 ounces cream cheese, room temperature
1/3 cup sour cream, room temperature
2 eggs, room temperature
1 egg yolk (retained from crust ingredients)
4 ounces unsweetened chocolate
1/3 cup Stevita, granular sweetener
1/2 tsp ground cinnamon
1 tsp vanilla extract
Preheat oven to 325 degrees. In 9″ pie dish cut a round of parchment paper that fits the bottom of the dish. In medium bowl stir together all dry crust ingredients. Add the butter and stir until the ingredients clump. Add the egg white, mix until well combined. Crust will still be crumbly. Press crust into dish until bottom and sides are covered. Filling: in large bowl combine cream cheese and sour cream. Melt chocolate in the microwave proof bowl – heat and stir in 10 second increments until chocolate is melted and smooth. Add chocolate to cream cheese and sour cream mixture. Whisk together until completely smooth. Add butter and stir again until smooth. Add eggs and yolk, stir to incorporate and until smooth. Add sweetener and vanilla. Beat until well combined and smooth. Pour filling into crust and gently smooth surface. Place in oven. Bake for 30-35 minutes, until filling sets. Turn off heat without opening oven door. Leave cake in oven until oven and cake are completely cooled, about two hours. Remove from oven and chill for at least an hour. Serve plain or with fresh berries.