Now that we've been through the history of cheesecake, let's get to making some! This low-carb chocolate hazelnut cheesecake recipe is perfect for the holiday season.
I don't know about you, but fancy cheesecakes are the classic holiday dessert. They look beautiful on any table, feed a crowd, and are so rich and decadent (even the low-carb versions) that you can only handle them once a year!
How to Dry Roast Nuts
Dry roasting your nuts at home is the best way to deal with nuts. It's cheaper to buy them raw; if you roast them yourself, you don't have to deal with nasty seed and vegetable oils.
I can never find dry-roasted nuts, so I always dry-roast my own. It's really easy. Spread the nuts on a sheet pan and roast them at 420 degrees for 5-10 minutes. Check on them often to make sure they don't burn. Then, let them cool. Done!
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How To ReleaseCheesecake from Springform Pan
Springform pans are a pain in the ass! I don't think I've ever successfully gotten the cheesecake out of the springform pan without damaging the cake. I usually don't even bother and just leave the pan base attached to the cake.
Here are a few tips on releasing the cheesecake from the springform pan. Hopefully, you'll have more luck than I have.
- Thoroughly chill the cheesecake overnight before trying to remove the pan.
- Line the pan with parchment paper before filling the pan.
- Run a warmed knife around the sides of the pan before releasing the spring sides.
Recipe
Low-Carb Chocolate Hazelnut Cheesecake
Ingredients
Crust:
- 8 Ounce Walnuts
- ¼ Cup Erythritol
- 6 Tablespoon Lard or Bacon Grease
- ¾ Teaspoon Cinnamon
Cheesecake Filling:
- 32 Ounce Cream Cheese Room Temperature
- ¼ Teaspoon Salt
- 1 Cup Erythritol
- 1 Teaspoon Stevia Glycerite
- 1 Tablespoon Vanilla Extract
- 4 Eggs
- 1 Tablespoon Lemon Juice
Chocolate Hazelnut Topping:
- 2 Tablespoon Coconut Oil
- 1 Ounce Unsweetened Baking Chocolate
- ¼ Cup Cashew Milk
- ¼ Cup Erythritol
- 1 Teaspoon Stevia Glycerite
- 1 Cup Hazelnuts Roughly Chopped
Instructions
Crust:
- Mix all ingredients together and press into 10″ springform pan.
Cheesecake Filling:
- Combine salt, erythritol, stevia, vanilla extract, eggs, and lemon juice and beat till smooth and set aside.
- In a large bowl add 1 package of cream cheese at a time and cream till smooth.
- Gradually add egg mixture and beat till it is mixed thoroughly.
- Pour into a springform pan and bake at 350 degrees about 1 hour. ( Put foil under pan to catch drippings.)
Chocolate Sauce:
- Place the coconut oil and chopped chocolate in a saucepan over medium heat.
- Whisk well until just melted, add cashew milk, and sweetener.
- Whisk until smooth and thick.
- Pour onto the top of the cooled cheesecake, top with roughly chopped hazelnuts, and set in the fridge to set.
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