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Cheesecake Factory Chocolate Cheesecake

Calories 540
Protein 16g
Fat 33g
Carbs 50g
Total Time 5 hours, 30 minutes

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Cheesecake Factory Chocolate Cheesecake

Ingredients

Ingredients for 10 Chocolate Crunch Cheesecake servings

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
  1. Set oven to 350F/177C.
  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.
  3. Bake in the oven for 10 minutes, then set aside to cool/harden.
  4. Reduce the heat of the oven to 325F/163C.
  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.
  6. Sprinkle in the coconut sugar and whip again until smooth.
  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.
  8. Slowly add in the beaten eggs, whipping the batter as you add each one.
  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.
  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.
  11. Let the cheesecake cool down to room temperature,  then place in the fridge to chill for at least 4 hours (or overnight).
  12. Garnish the cheesecake with ganache and cacao nibs, then enjoy!

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Calories
540
Protein
16g
Fat
33g
Carbs
50g
Sodium
600mg
Fiber
4g
Sugar
31g