Last weekend, Hubs and I celebrated our fifteenth wedding anniversary. I can’t believe I’m old enough to be married so long! It’s seriously been the best fifteen years of my life.
Part of our celebration included a creamy, chocolatey cheesecake. Cheesecake is one of the very best desserts in the world for accommodating a sugar free, grain free diet. Tartness is key in disguising the taste of stevia and cream cheese and sour cream both have just enough to do the trick.
I have used stevia every single day for the past seven or eight years in all of my sweetened drinks and I love it. When it comes to baking however, it’s noticeably not a perfect sugar substitute. It doesn’t work in every application, but cheesecake is an exception. There’s more flavor and texture going on with a cheesecake than just the sugary sweetness of say, a cookie and that goes a long way to making a stevia sweetened dessert truly enjoyable.
This cheesecake has two layers, one being chocolate cream cheese and the other being vanilla sour cream. It’s also a little time consuming since there are three parts including making the grain free crust, but it really is a simple recipe and worth every minute it takes to make it.
I had a constant stream of interruptions while trying to make this particular cheese cake and wound up rushing through softening and blending the cream cheese and cocoa which led to a unique looking chocolate layer. I’m no perfectionist so I just rolled with it and when we were eating the cheesecake Hubs and the kids all commented on how cool it looked. I told them it was confetti, like it was supposed to look like that. Heh, heh.
It still tasted heavenly and was completely devoured with everyone wishing for seconds.
I’d say cheesecake and all it’s variations, is in my top three favorite sugar/grain free desserts. If you haven’t tried it yet you should. You’ll be pleasantly surprised.
Chocolate Double Cream Cheesecake
1 C almonds, ground
1/4 t stevia concentrate powder, or to taste
1 t cinnamon
3 T butter, room temperature
Mix ground almonds, stevia and cinnamon together then add butter and mix with a fork or pastry blender to get butter well incorporated Press the mixture into a 9″ pie plate and refrigerate until ready to use.
2 large eggs, room temperature
2, 8 ounce packages of cream cheese, room temperature
3/4 t stevia concentrate powder, or to taste
1/3 C granulated xylitol
3 T cocoa powder
1/2 t vanilla extract
1/2 t salt
Either in a mixing bowl using a handheld mixer or in a stand mixer, start by beating the eggs then add the remaining ingredients and continue mixing just until all ingredients are well incorporated. Pour mixture into the pie shell and bake in a preheated 375° oven and bake for 20 minutes until the cheesecake has puffed up but still not completely set in the center. Turn off the oven and crack the door open leaving the cheesecake in the still hot but cooling oven for another 20 minutes to set the center. Remove cheesecake from oven and allow to cool to room temperature before adding the top layer.
1 and 1/2 C sour cream
1/2 t stevia concentrate powder, or to taste
1 t vanilla extract
Either in a mixing bowl using a handheld mixer or in a stand mixer, beat together the sour cream, stevia, and vanilla. Spread over cooled bottom layer of the cheesecake and bake in a preheated 425° oven for 5 minutes. Remove from oven and allow to cool to room temperature. Once cooled, add the chocolate sauce in swirls.
2 T coconut oil, melted
1 t cocoa powder
1/8 t stevia concentrate powder, or to taste
a tensy, tiny dash of salt
Mix all ingredients together in a small bowl or coffee mug and drizzle over pie. (If the sauce thickens before you can drizzle it, reheat it.)
Chill the cheesecake in the refrigerator for 4 hours or longer before serving and store any leftover, covered in the refrigerator.
Note: You’ll notice that I also use a little xylitol in a lot of my desserts which goes a long way to making a dessert taste and feel closer to the real deal. You can leave it out and up the amount of stevia and the cheesecake will still taste way better than most stevia only sweets. However, because xylitol is a sugar alcohol, I never use more than about 1/3 cup of xylitol in a recipe. Sugar alcohols are notorious for causing digestive upset and although xylitol is typically a lesser offender, it can cause trouble for some people.