Chocolate Cheesecake I
2 cups almond flour
1/2 cup unsalted butter, melted
2 cups cream cheese
1 bar Lindt Excellence 70% Cocoa, melted and cooled (see note)
2/3 to 3/4 cup Splenda
3 medium eggs
2/3 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon unsalted butter
This is a very rich, thick and dark cheesecake and you may want to adjust the sweetener to taste. You can also substitute sour cream for heavy cream if you prefer. Depending on the depth of your pan, you may not need all the filling, but if you have any left over, you can make mini crust-less cheesecakes by baking the remaining filling in small individual glass ramekins.
Grease an 8-inch loose-bottom round cake pan with 1 tablespoon butter. Place a cookie sheet in the oven and preheat to 425ºF.
In a medium bowl, mix the melted butter with the almond flour. Spread the mixture on the bottom of the cake pan and smooth the top. Place in the oven on the cookie sheet and bake for 10-15 minutes until lightly browned. Remove the pan from the oven and allow to cool on a cake rack. Reduce the heat of the oven to 350ºF.
Beat cheese and melted chocolate in a large mixing bowl. Add Splenda (3/4 cup used in analysis) beat until smooth. Add the eggs, cream and vanilla and beat on low speed until combined. Pour filling carefully into the crust-lined pan, saving any left over for individual crust-less cheesecakes as described above. Place pan on baking sheet in the oven and bake at 350ºF for 25 to 35 minutes or until center appears just set when gently shaken. Turn off the oven, leave the door ajar and leave to cool. Chill for a few hours or overnight.