165 grams of your favorite dried keto cookie bites (choose your flavor!)
3 tablespoon unsalted butter
6 ounces chocolate (I used 95% Lindt)
16 ounces full fat cream cheese
6 tablespoon heavy cream (or 3oz)
2 tablespoon cocoa powder
1/2 cup Allumonk sweetener
2 large eggs
2 teaspoon vanilla extract
1 teaspoon liquid monk fruit
4 ounces chocolate (I used Lily's milk chocolate baking chips)
1/2 cup heavy cream
2 tablespoon unsalted butter
Preheat your oven to 300°F, melt butter
Crush cookies in a food processor then add in melted butter
Spread evenly across the bottom of the pan and press down. Bake for 10 minutes. Nothing more nothing less as the cookies are already cooked and you don't want to burn them
Keep oven at 300°F
Melt chocolate either by double boil method or microwave then set aside to cool
Blend your softened cream cheese and heavy cream together. Then blend in cocoa powder, powdered sweetener, vanilla extract, and liquid monk fruit
Beat in one egg at a time to the batter then add in melted chocolate and mix well. Pour the batter over the crust and spread it
Bake 40-50 minutes. Open oven at 40 minutes. Look for a solid looking top. If there is a slight jiggle that's fine, but it shouldn't jiggle with a top that looks wet.
Open door then leave in oven for 30 minutes. Remove and set on counter until the cheesecake is completely cool. After it cools, cover it then place in the refrigerator for a minimum of 4 hours.
Take a knife and circle the pan then unlock spring lock on the side. Lift up carefully
In a small pot heat heavy cream. It should steam, but do not let it boil as that could cause it it to separate
Pour the cream over chocolate chips and solid butter in a bowl and let it sit for 5 minutes. Then stir until mixed well combined. Allow it to sit for about 20-30 minutes but be sure to stir it periodically about 2 or 3 times.
Top your chilled cheesecake with ganache. Allow 30 minutes for ganache to set on the counter then serve
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