Sugar Free Chocolate Vanilla Cheesecake
 
Prep time
Cook time
Total time
 
With a baked base and a vanilla + chocolate double topping, it doesn't get much better than this.
Author:
Recipe type: Dessert
Cuisine: Sugar Free. Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free. Paleo
Yield: 12
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.
Nutrition
Serving: 1 Calories: 503 Fat: 47g Net Carbs: 3.5g Protein: 10g
Recipe by at https://queenketo.com/sugar-free-chocolate-vanilla-cheesecake/