Tuesday, June 12, 2012

no sugar added chocolate cheesecake

1-2 teasp butter
2 tblsp almond or other nut flour
6 oz bittersweet chocolate (70% cocoa or more)
1 oz (1/4 of a 4 oz stick) butter
3 8 oz blocks cream cheese, room temperature
4 whole eggs
1 egg yolk
a little salt
1/4 cup heavy cream
1/2 cup cherry juice concentrate (found at many health food stores)

Preheat oven to 325.  Grease a springform pan with butter and sprinkle bottom with almond flour.  Wrap outside with aluminum foil.  Melt 1 oz. butter with chocolate over very low heat.  Set aside to cool a little.  Beat cream cheese and add eggs and yolk and salt.  Beat in one at a time heavy cream, cherry juice concentrate, and melted chocolate mixture.  If you prefer a somewhat lighter cheesecake beat an extra minute or two.  Pour into prepared springform pan and place in a larger pan.  Pour hot tap water (not boiling water) into the larger pan about 1/3 to 1/2 way up the side of the springform pan.  Bake at 325 for about an hour, or until mostly puffed or beginning to pull away from the sides of the pan. Cool in over with door ajar for 30 minutes or so. Cool fully before serving but it is softer and creamier if you make it the afternoon you are going to serve it and don't refrigerate it before serving.  Remove sides of the pan and serve from the pan bottom.

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