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This chocolate cheesecake is a continuation of the recipe experiment. In the refrigerator, cottage cheese magically appeared. I decided to use it to make a chocolate cheesecake. This dessert is without refined sugar.

The cooking process does not differ from the traditional recipe. The only difference is in the ingredients.

What came out of this, you will now find out.

Ingredients for Homemade Chocolate Cheesecake

There are three groups of ingredients in the recipe. Cracker crust, cheese mass and chocolate glaze (optional).

Cracker crust

Whole wheat flour cracker crust. It contains a lot of fiber and the cake is crumbly. If you want to make a gluten-free cheesecake, use oat flour or rice flour. But with rice flour, the raw dough will be less elastic.
Refined coconut oil will add elasticity to the dough. Any vegetable oil will do instead.
Water as a liquid ingredient. I ran out of vegetable milk. I used water.
A dash of baking powder will give the base of the cheesecake a puffiness.

Cheese mass

The main ingredient of the cheese mass is cottage cheese in a briquette. It is softer than grainy curd. And the mass will turn out without grains. Any cream cheese or ricotta will work for the recipe.
Milk will be the liquid ingredient in the curd. You can also use unsweetened yogurt instead.
Chicken eggs complement the liquid in the recipe.
I used coconut sugar as a sweetener in the cheesecake. It can be replaced with any other.
Сacao powder will make our cheesecake chocolatey.
A dash of cornstarch rounds out the cheese mass ingredients list.

Chocolate glaze

The glaze is optional. Without it, the cheesecake will be delicious too. Use the recipe for this glaze for other desserts.

I made the chocolate glaze based on refined coconut oil. When solidified, it turns out to be dense, like chocolate.
Cacao powder in the glaze.
A little Jerusalem artichoke syrup will give the icing sweetness. Any syrup will do instead. Do not use bulk sweeteners. They do not dissolve in coconut oil. It is quite possible to do without a sweetener. Then you get a piquant bitter glaze.

We’ve gathered the ingredients and start making the chocolate cheesecake.

The process of making chocolate cheesecake

Turn the oven on at 180 ° C / 355 ° F. We start preparing the cheesecake crust.

Cheesecake cracker crust

We will make the cracker crust in the form of a tart with sides. You can do without the sides. In a container, mix whole grain flour with cacao and baking powder. Add water and melted coconut oil. And knead the dough. It shouldn’t stick to your hands.

Then there are two options for the development of events. It all depends on your baking dish.

I have a ring with a diameter of 16 cm. I rolled the dough on parchment. I made a circle with a diameter of 6 cm larger than the size of the ring. Then he folded the edges of the dough inward and put the ring on the parchment. Distribute the dough along the walls of the mold, making a side 5 cm high. Most importantly, the parchment should lie on the foil. We crimp the ring with foil.

If you have a split form, we do everything differently. Lay parchment at the bottom of the mold. Then we distribute the dough in shape with our hand, making a side.

Put the form with the dough in the oven for 15 minutes. We take out the finished cake with the form from the oven.

And we start preparing the cheese mass.

Cheese mass

Decrease the oven temperature to 150 ° C / 300 ° F. In a container, using a mixer, mix cottage cheese, milk, eggs. Add coconut sugar, cornstarch and cacao. Mix everything quickly.

Spread the cheese mass on the cake. We level the surface with a spatula. Put the form in the oven for 50 minutes.

Before doing this, place a container of hot water on the bottom of the oven. Steam will keep the cheesecake from cracking.

We check the readiness of the cheesecake. It will be tight around the edges. The middle may shake. When cooled, it will completely solidify. Also, cheesecake can crack if over dried.

When ready, turn off the oven and open the door 5 cm.

In this position, cool the cheesecake for an hour. Then we take out the form from the oven. After the cheesecake has cooled to room temperature, put it in the refrigerator for 5 hours.

I made dessert in the evening and left it until the morning.

When the chocolate cheesecake has set, remove it from the mold and apply the frosting.

Chocolate glaze for cheesecake

The glaze recipe is very simple. It is also suitable for other desserts. Melt refined coconut oil in a container. Then add syrup and cacao to it. Mix well.

The homemade cheesecake glaze is ready.

It turns out to be very liquid when melted. Finds cracks in the cake and spreads. But at the same time it is well distributed over the surface.

And we pour the glaze on to the surface of the cheesecake. We put it in the refrigerator for an hour to solidify. Once the glaze has set, we enjoy our delicious chocolate cheesecake.

Make a cheesecake like this and write your impressions.

Bon Appetit!

Be healthy and love yourself!