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SUGAR FREE CHOCOLATE VANILLA CHEESECAKE


Sugar Free Chocolate Vanilla Cheesecake is an amazing keto dessert.

It started as a craving for either chocolate or vanilla cheesecake, but without any real idea how to go about making the crumbly biscuit part that makes up a traditional cheesecake base.


Oh yes, I had made cheesecakes many times in the past, but only in the days of carbs and sugar madness, so this was going to be a challenge.sugar free chocolate vanilla marble cheesecake

No biscuits required for this incredible sugar free chocolate vanilla cheesecake!

After much ummin’ and aarin’ (I do miss Essex!) I decided to have both the chocolate and the vanilla and not to bother with the crumbled biscuits base.

Then it came to deciding how to make the toppings sugar-free. Stevia or erythritol? How much should I use? And should I replace the gelatine with a ‘nicer’ alternative? I don’t think so! Experimenting with a biscuit-y base AND with toppings-minus-sugar was going to be risky enough, never mind testing the gelling properties of agar agar, LBG and their healthy cohorts.Sugar Free Chocolate Vanilla Cheesecake

 

The result took me by surprise. Especially because I had not blind baked with coconut flour or almond flour before and I wasn’t sure what to expect. As I looked at my cheesecake base baking away in the oven, I wondered if it was going to be edible or taste like cardboard as many previous experiments with coconut flour had!

Well, the baked base did turn out a bit on the dry side, but it didn’t matter because of the creamy lusciousness that set on top of it. And who eats the topping on its own and then the base ? No-one I’ve ever met!

 

It doesn’t get better than this!

Since that successful first experiment, this Sugar Free Chocolate Vanilla Cheesecake has made a requested appearance several times, and it’s always a hit.Sugar Free Chocolate Vanilla Cheesecake

Yes I know it is not as quick and easy as most of my other recipes, but it is so exquisite AND healthy that it is definitely worth spending a bit of extra time in the kitchen for.

As for replacing the gelatine, I am fully aware of its origin and it doesn’t bother me, so I will leave that discussion for another day. For now I feel reluctant to change the recipe in any way, just in case it turns out a disappointment.

Enjoy!

Sugar Free Chocolate Vanilla Cheesecake
 
Author: 
Nutrition Information
  • Yield: 12
  • Serving: 1
  • Calories: 503
  • Fat: 47g
  • Net Carbs: 3.5g
  • Protein: 10g
Recipe type: Dessert
Cuisine: Sugar Free. Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free. Paleo
Prep time: 
Cook time: 
Total time: 
With a baked base and a vanilla + chocolate double topping, it doesn't get much better than this.
Ingredients
For the cake base:
For the vanilla topping:
For the chocolate topping:
Instructions
Cake base:
  1. mix the flours and butter, then add all other ingredients and knead until you have a nice smooth pastry consistency.
  2. wrap in cling film and refrigerate for at least 30 min.
  3. pre-heat oven to 180° C static and butter a round, loose-base silicone mould.
  4. press the pastry down onto the mould base, flattening it out evenly.
  5. pierce the pastry with a fork, cover with parchment paper and top with baking beans.
  6. bake for 20 min, then remove beans and paper, and leave to cool down completely inside the mould.
Vanilla topping:
  1. soak the gelatine in cold water for 10 minutes.
  2. beat cream cheese with stevia, vanilla extract and 100ml cream until very smooth.
  3. drain the gelatine and stir it into 2 TBSP of cream combined with 2 TBSP of water.
  4. microwave at 10-15 sec intervals until the gelatine has dissolved, then let it cool before incorporating it into the cream cheese mixture.
  5. keep refrigerated while you make the other topping.
Chocolate topping:
  1. soak the gelatine in cold water for 10 minutes.
  2. beat cream cheese with stevia, vanilla extract and 100ml cream until very smooth.
  3. drain the gelatine and stir it into 2 TBSP of cream combined with 2 TBSP of water.
  4. microwave at 10-15 sec intervals until the gelatine has dissolved, then let it cool while you continue with the next step.
  5. beat cream cheese and stevia, then add the melted chocolate and egg yolk, beating well until very smooth - should the mix be too thick at this stage, add 2-3 tablespoons water.incorporate the cooled down gelatine mix and blend thoroughly.
Assembly:
  1. spoon blobs of vanilla mix over your pastry base, leaving gaps.
  2. add blobs of chocolate mix to the gaps.
  3. using a fork, pull and swirl the chocolate mix across the vanilla mix, then flatten the top and edge slightly with a knife so it ends up fairly even all around.
  4. refrigerate for at least 6 hours and preferably overnight.
  5. remove from the silicone mould and serve.
Notes
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.

 

Enjoyed this post? Your feedback matters to me! Please leave me a comment. If you try this recipe, make my day and share a photo on social media with the hashtag #queenketo. Thank you! 🙂

 

4 comments on “SUGAR FREE CHOCOLATE VANILLA CHEESECAKE

Misslewis

I made this last night and wow…. It cured all my cravings AND filled me up! Guilt free and easy!
Need to be making this weekly
Wish I could post a photo of mine 🙂

Reply

Glad you enjoyed it! 🙂

Reply
Ian

Wow!! That cake looks amazing. I’m not great at making cakes so I’ll have to convince my wife to make it for me…. I’ll let you know if I’m successful.

Reply

Great! Let me know how it turns out.

Reply

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