Food & Wine
Sugar-free baked chocolate cheesecake
This delicious, easy-to-make, sugar-free baked chocolate cheesecake from Carolyn Hartz's Sugar Free Baking cookbook is a decadent treat everyone can enjoy.
Serves: Eight
Ingredients:
Coconut Base
- 1 large egg, white only
- 10g natural sweetener
- Pinch of salt
- 70g desiccated coconut, toasted
Filling
- 450g quark
- 3 large eggs
- 1 large egg, yolk only
- 130g natural sweetener
- 50g cacao powder or good quality cocoa, sifted
- 1 teaspoon pure vanilla extract
- 200g fresh berries, to decorate
- Fresh mint leaves, to decorate
Method:
- Preheat oven to 160°C/140°C fan-forced. Wrap the outside of a 20cm spring form pan with aluminium foil to prevent water seeping into the cheesecake while baking.
- Lightly whisk the egg white, sweetener and salt in a clean bowl. Add the coconut and combine. Use fingertips to press the mixture into the base of the spring form pan.
- To make filling use an electric beater to beat the quark, eggs and egg yolk in a medium bowl on medium speed until creamy.
- Add the sweetener, cacao and vanilla extract and beat until combined.
- Pour filling over coconut base in pan. Place pan in a baking tray and pour in enough boiling water to come halfway up the side of pan.
- Bake for 30 minutes or until set, so the centre does not wobble when the pan is gently shaken. Cool cheesecake at room temperature to prevent cracks forming.
- Leave in the pan and refrigerate until cold, preferably overnight.
- Decorate with berries and mint leaves before serving.
Mmm, do you think you will try this recipe?
Recipe and image courtesy of Carolyn Hartz's Sugar Free Baking cookbook.
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