Keto Chocolate-rosewater cheesecake

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SERVES 16 slices

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Prep Time
15 minutes

Cook Time
0, 3 hrs fridge time

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Ingredients

Base

20g xylitol or natvia

150g almonds

2 Tbs raw cacao (20g)

60g unsalted butter

Cheesecake

80g xylitol or natvia

500g cream cheese, cubed

2 tsp vanilla extract (10g)

350g pure/whipping or thickened cream

3 tsp gelatin

50ml hot water

3 tsp rosewater or 3 drops of food grade orange essential oil

1.5 Tbs raw cacao (15g)

Serves 16

For the base
1 Line a 20cm cheesecake tin base with baking paper
2 Mill the xylitol 10 seconds / speed 9 / mc on, tap the lid and allow it so sit for one minute for the dust to settle
3 Add the almonds, cacao and butter and blend 10 seconds / speed 7 / mc on
4 Remove all to lined tin and press onto base and up the sides slightly
5 Set aside in the fridge

For the cheesecake
6 Without washing the bowl, but make sure you’ve scraped it well, mill the xylitol 10 seconds / speed 9 / mc on, tap the lid and allow it so sit for one minute for the dust to settle
7 Add cream cheese and vanilla, blend 30 seconds / speed 5 / mc on
8 Scrape down and add cream and blend 20 seconds / speed 4 / mc on
9 Meanwhile, sprinkle the gelatin over the boiled water and then once its soaked in, stir until dissolved
10 Tip this into the cheesecake in mixer and immediately mix 20 seconds / speed 5 / mc on, scrape down and repeat
11 Remove just shy of half of the mixture and set aside at room temperature
12 To the remaining mixture add the raw cacao and your flavour choice between rose and orange
13 Blend 20 seconds / speed 4 / mc on
14 Scrape out onto your cheesecake base and flatten, chill for 5 minutes, then top with the vanilla layer. We found the easiest way to do this was to dollop teaspoons all over and then spread them so they join up.
15 Allow to set minimum 3 hours, preferably overnight
16 Garnish with 86% chocolate shavings and spray free rose petals

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