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Cheesecake Factory Chocolate Cheesecake
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Cheesecake Factory Chocolate Cheesecake
Ingredients for 10 Chocolate Crunch Cheesecake servings
Substitution
Note
1 slice/serving = 210g
- Crust
-
-
- 190g reducaed calorie (chocolate) graham crackers
- Pinch of sea salt
- 1 ½ tablespoon coconut sugar (or raw sugar)
- 3 tablespoons melted vegan butter
- 3 tablespoons olive oil
-
- Cheesecake batter
-
-
- 40oz soft reduced fat cream cheese, room temperature
- 7oz Greek yogurt
- 2/3 cup coconut sugar (or raw sugar)
- 1oz espresso
- 60g Stevia sweetened dark chocolate chips
- 4 whole eggs, lightly beaten
- 1/3 cup (40g) cacao powder or dark chocolate powder
-
- 2 tablespoons Dutch chocolate (OPTIONAL for added color)
- 6 tablespoons unsweetened cacao nibs (OPTIONAL)
- Garnish
-
- Vegan ganache
- Cacao nibs
Steps
Step 1
Set oven to 350F/177C.
Step 2
Add chocolate graham crackers to a food processor and pulse blend to create fine crumbs. Add the crumbs to a bowl then add the remaining ingredients for the crust, mix well until it begins to clump together. Pour the batter into a spring pan then evenly spread it out using the bottom of a cup, and pack it up the sides.
Step 3
Bake in the oven for 10 minutes, then set aside to cool/harden.
Step 4
Reduce the heat of the oven to 325F/163C.
Step 5
In a large mixing bowl, add the cream cheese along with the yogurt and whip together until smooth, about 3 – 5 minutes, using a hand mixer.
Step 6
Sprinkle in the coconut sugar and whip again until smooth.
Step 7
Add the chocolate chips to the HOT espresso and set aside to melt. Stir well. Pour it into the cream cheese mix and whip together until smooth, about 2 minutes.
Step 8
Slowly add in the beaten eggs, whipping the batter as you add each one.
Step 9
Sprinkle in the dark chocolate (cacao) powder and whip until smooth. Lastly, if desired, fold in cacao nibs for added crunch (and antioxidant boost) using a spatula.
Step 10
Pour the batter into the spring-pan with the baked crust. WATER BATH: place the pan on 2 sheets of foil and fold up to wrap the bottom edges in foil (to prevent leakage) and place the pan in a deep baking tray. Pour hot water in the pan until it’s about 1-inch – 2-inches in height. Bake for 40 – 50 minutes, or until the top edges have browned.
Step 11
Let the cheesecake cool down to room temperature, then place in the fridge to chill for at least 4 hours (or overnight).
Step 12
Garnish the cheesecake with ganache and cacao nibs, then enjoy!
Cheesecake Factory Chocolate Cheesecake
Kevin Curry
INGREDIENTS
1 slice/serving = 210g
- Crust
-
-
- 190g reducaed calorie (chocolate) graham crackers
- Pinch of sea salt
- 1 ½ tablespoon coconut sugar (or raw sugar)
- 3 tablespoons melted vegan butter
- 3 tablespoons olive oil
-
- Cheesecake batter
-
-
- 40oz soft reduced fat cream cheese, room temperature
- 7oz Greek yogurt
- 2/3 cup coconut sugar (or raw sugar)
- 1oz espresso
- 60g Stevia sweetened dark chocolate chips
- 4 whole eggs, lightly beaten
- 1/3 cup (40g) cacao powder or dark chocolate powder
-
- 2 tablespoons Dutch chocolate (OPTIONAL for added color)
- 6 tablespoons unsweetened cacao nibs (OPTIONAL)
- Garnish
-
- Vegan ganache
- Cacao nibs
INSTRUCTIONS
-
Set oven to 350F/177C.
-
Add chocolate graham crackers to a food processor and pulse blend to create fine crumbs. Add the crumbs to a bowl then add the remaining ingredients for the crust, mix well until it begins to clump together. Pour the batter into a spring pan then evenly spread it out using the bottom of a cup, and pack it up the sides.
-
Bake in the oven for 10 minutes, then set aside to cool/harden.
-
Reduce the heat of the oven to 325F/163C.
-
In a large mixing bowl, add the cream cheese along with the yogurt and whip together until smooth, about 3 – 5 minutes, using a hand mixer.
-
Sprinkle in the coconut sugar and whip again until smooth.
-
Add the chocolate chips to the HOT espresso and set aside to melt. Stir well. Pour it into the cream cheese mix and whip together until smooth, about 2 minutes.
-
Slowly add in the beaten eggs, whipping the batter as you add each one.
-
Sprinkle in the dark chocolate (cacao) powder and whip until smooth. Lastly, if desired, fold in cacao nibs for added crunch (and antioxidant boost) using a spatula.
-
Pour the batter into the spring-pan with the baked crust. WATER BATH: place the pan on 2 sheets of foil and fold up to wrap the bottom edges in foil (to prevent leakage) and place the pan in a deep baking tray. Pour hot water in the pan until it’s about 1-inch – 2-inches in height. Bake for 40 – 50 minutes, or until the top edges have browned.
-
Let the cheesecake cool down to room temperature, then place in the fridge to chill for at least 4 hours (or overnight).
-
Garnish the cheesecake with ganache and cacao nibs, then enjoy!
Nutrition per serving
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