Keto Chocolate-rosewater cheesecake
SERVES 16 slices
Prep Time
15 minutes
15 minutes
Cook Time
0, 3 hrs fridge time
0, 3 hrs fridge time
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)
Prep Time: 15 minutes
Fridge time: 20 minutes
Servings: 16 slices
Ingredients
Base
- 20 g xylitol or natvia
- 150 g almonds
- 2 Tbs raw cacao 20g
- 60 g unsalted butter
Cheesecake
- 80 g xylitol or natvia
- 500 g cream cheese cubed
- 2 tsp vanilla extract 10g
- 350 g pure/whipping or thickened cream
- 3 tsp gelatin
- 50 ml hot water
- 3 tsp rosewater or 3 drops of food grade orange essential oil
- 1.5 Tbs raw cacao 15g
Instructions
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
Nutrition
Serving: 77g | Carbohydrates: 3.4g | Protein: 5.3g | Fat: 25.2g | Saturated Fat: 13.6g | Sodium: 112mg | Sugar: 2.7g
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I made this for Mother’s Day and it was delicious. I didn’t have any rosewater so left it as vanilla and it was devoured.
I made this for a work morning tea & it was devoured! So delicious.
I made this but used Wild Orange essential oil in place of rose water. I piped the top layer ( vanilla ) of cheesecake on using Russian piping tips. Not only did it taste fantastic, it was a show stopper. It also freezes beautifully.
Mia your presentation is always beautiful, thank you for sharing your beautiful works of art in our group, you inspire us all 😍