Cinnamon Chocolate Cheesecake

THE RECIPE

INGREDIENTS

BASE

• 3 tbsp erythritol – granular
• 1/2 cup butter – softened
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp salt

FILLING

• 2 cups (400 g) cream cheese – room temperature
• 4 tbsp erythritol – granulated
• 2 tsps cinnamon
• 2 tsps vanilla
• 4 eggs

TOPPING

• 1 cup whipping cream
• 7 ounces (200 g) dark Chocolate (I use 85% cocoa)
• 2 tbsp erythritol – confectionary

DIRECTIONS

Makes: 12 servings

BASE

1. Preheat oven to 350 F.
2. Grease a 10″ springform pan.
3. In a medium size bowl, mix erythritol, butter and vanilla until smooth.
4. Add the eggs, almond and coconut flours, salt and cinnamon. Mix at medium speed until well blended.
5. Press the mixture into the bottom of the springform pan.
6. Bake for 10-15 minutes until golden brown.
7. Let cool slightly before pouring filling on top.

FILLING

1. In a large mixing bowl, mix cream cheese, vanilla, sweetener, and cinnamon until well blended.
2. Add eggs, one at a time, to the cream cheese mixture and continue mixing until smooth. Mixture will be runny.
3. Pour over the base into the springform pan.
4. Bake for another 20 minutes.
5. Cake is done when the filling is gently firm and shows slight cracking.
6. Let cook before putting in fridge to chill.

CHOCOLATE TOPPING

1. In a small sauce pan, heat whipping cream and chocolate (break into pieces) over low heat. Stir until smooth, careful not to burn over heat. Do not boil, just get it hot enough to melt the chocolate.
2. Add powdered sugar and whisk until smooth.
3. Once the cheesecake is chilled and firm, remove from fridge and pour chocolate over cake, smooth over evenly.
4. Return to fridge until ready to serve.
5. Add a bit of whipping cream to top it off, and voila you have a gorgeous dessert!