Chocolate crust, orange topping.
It’s been every kind of winter weather today. Crisp sunshine, sleet, windy gusts, calm and then driving rain. A “spend time in the kitchen” kind of day.
The lovely mandarins I bought for zesting and freshly purchased cocoa seemed the perfect combination for cheesecake.
I was surprised to see how cracked the cheesecake turned out and learned that overbeating is the cause. It’s odd, because when I poured it into the cheesecake pan I thought, ooh!, what a wonderful light mix. Using a whisk is apparently the answer to a perfectly smooth, heavier more settled mix and smoother top. I did use an electric beater, so lesson learned. Be sure to let all your cream cheese come to room temperature if using a whisk, otherwise you’ll be tired out mixing until smooth. Letting ingredients get to room temperature is a challenge for me as my recipes are usually impromptu whims!
The crust is a chocolate keto crust and very fast to throw together. The cheesecake is the basic recipe on the Philadelphia box, with added mandarin/orange juice and zest, then topped with a xylitol sweetened sour cream. You can serve with fresh berries or compote. This is not a sweet recipe, add more sweetener if you prefer.
- 2 cups almond flour
- 2 heaped tblsp finely ground sugar (keto and brown if possible)
- 2 tblsp ground flax
- 2 heaped tblsp cocoa
- 2 tblsp melted butter
- 1/2 tsp salt
- 1 tblsp vanilla essence
- 1 beaten egg
- 4 packets Philadelphia Cream cheese
- 4 eggs beaten
- 1/2 cup finely ground xylitol powder or any powdered keto sugar
- 1 tblsp vanilla bean paste
- Zest of a mandarin/orange
- Juice of the citrus including pulp
Mix all dry ingredients together. Melt butter.
Add vanilla essence to butter
Add butter and mix to resemble crumbly mix
Add egg to butter/ flour mix
Blend well with fork
Press into cheesecake pan that had been well buttered
Pre-bake 12 minutes at 350⁰F
Beat softened cream cheese (best is room temperature)
Add powdered sugar and vanilla essence, lightly beat/ whisk
Beat in the 4 eggs and then add the zest and juice of mandarin, lightly mix
Pour gently into pan onto pre-baked crust
Bake in 325⁰F oven 1 hr
Let cool and refrigerate for at least 3 hours or overnight
Option: top with sweetened whipped sour cream with vanilla added and serve with fresh berries or keto berry compote.
I baked some keto bread too. Delicious with butter and Marmite ; ).
I made a strawberry compote for the cheesecake too.
Went out for coffee and baristas are on my crush list of admired humans!