Mexican · Dessert
Mexican Chocolate Cheesecake
A dense, spiced dark-chocolate cheesecake built on a blended cream cheese and cottage cheese base, carrying the cinnamon warmth of Mexican hot chocolate without the carb load of a classic crust or sugar syrup.
$2
20 minsPrep
28 minsCook
288 minsTotal
MediumLevel
Nutrition per serving
367Calories
13.2gProtein
31.4gFat
24.6gCarbs
3.9gSugar
4gFiber
532mgSodium
169mgChol
15.7gSat Fat
292mgPotassium
134mgCalcium
1.9mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
14gAllulose
0.5gAlcohol
Goes well with
Kahlúa Espresso Martini
local
Champurrado
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and lightly grease a 10cm springform tin.
2
Mix the almond flour, melted butter and a pinch of the cinnamon together and press firmly into the base of the tin; bake for 6 minutes then set aside to cool slightly.
3
Blend the drained cottage cheese until completely smooth, then beat together with the softened cream cheese until no lumps remain.
4
Sift in the cocoa powder, remaining cinnamon and salt, then beat in the allulose until fully combined.
5
Add the egg and vanilla extract, mixing on low speed just until incorporated - do not overbeat.
6
Pour the chocolate filling over the cooled crust and smooth the top with a spatula.
7
Bake for 24-28 minutes until the edges are set but the centre still has a slight wobble.
8
Turn off the oven, crack the door open and let the cheesecake cool inside for 10 minutes to prevent cracking.
9
Transfer to a wire rack to cool fully, then chill in the fridge for at least 4 hours or overnight.
10
Run a knife around the edge, release the springform, slice in half and top each slice with a dollop of softly whipped cream before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g drained, blended smooth cottage cheese lowfat
- 3.2 oz90g softened cream cheese
- 11 egg, beaten (50g)
- 0.5 oz14g sifted cocoa powder
- 1 oz28g allulose
- 0.6 oz16g for the crust almond flour
- 0.3 oz8g melted, for crust butter
- 0.1 oz2g cinnamon ground
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.7 oz20g whipped soft, dolloped heavy cream
