Death by Chocolate Cheesecake

The first time Waide tried this he immediately said "this is the crust recipe you use from now on!".

This was a random invention based on what I had in my fridge and honestly, the best cheesecake I've ever eaten! But I'm biased, so try it for yourself! When you see the ingredients you are probably going to think "holy calories!" But this recipe divided easily into ten servings, it works out to 4.8g of carbs per serving and 380 calories. Easy to fit into your macros for a special occasion, or you know, a Monday. 


For the crust

  • 5 squares (50g) of 90% Lindt Dark Chocolate 
  • 7 tbsp. (100g) butter + 1 tbsp. butter (softened)
  • 1 tbsp. unsweetened cocoa powder
  • 1/2 cup pecan flour (almond will work)
  • 1/2 cup coconut flour
  • 1/2 tsp. vanilla bean powder (or extract)
  • 3 tbsp. powdered erythritol

For the filling

  • 1 cup (250g) cream cheese (softened)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 3/4 cup powdered erythritol
  • 1/2 tsp. vanilla bean powder (or extract)
  • 4 squares (40g) 90% Lindt Dark Chocolate  - keep the last square for later.

Preheat your oven to 180C/350F.

Click here for the printable death by chocolate cheesecake recipe

Making the crust:

Mix the Lindt and the butter in a frying pan on low heat. Stir until they are completely melted and combined.

Mix the dry ingredients together in a separate bowl. Add your butter mixture into the dry ingredients and mix well. The consistency is almost like biscuit crumbs.

Grease your non-stick cake/tart pan with the extra tablespoon of butter.

Press your crust mixture firmly into the pan. Spread the mixture out as evenly as you can.

Once you have your crust formed, place it in the preheated oven for 8 minutes. Remove from the oven when done and let it cool. This step just melts the butter in the mixture again and it solidifies in shape.

Making the filling:

Melt the Lindt (40g) and the sour cream in the pan you used for the crust. Mix well.

In a separate bowl, combine the cream cheese, erythritol, heavy cream and vanilla. Add in the sour cream and chocolate mixture. Whip with an electric mixer until the ingredients are completely combined.

Spoon the mixture into the cooled crust. Grate the last square of Lindt over the cheesecake.

Let the cheesecake set in the fridge for minimum 6 hours, but I would recommend making this the day before you need it. It gets better the longer it sets.

Some flavour suggestions: Add 1/2 tsp. peppermint extract for a very gentle peppermint crisp suggestion. It's really good!

Approximate nutritional information for entire batch:

Carbs: 48.4g

Fat: 373g

Protein: 58.6g

Calories: 3807 

Approximate nutritional information per serving (10):

Carbs: 4.8g

Fat: 37.2g

Protein: 5.8g

Calories: 380

Note: these macros are based on my ingredients, always calculate your own as nutritional values can differ from one brand to the next. 

Tags: Butter Chocolate Cocoa Cream Keto Recipe Cheesecake Sweet

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