This Keto chocolate cheesecake is easily one of the tastiest recipes on this site. It's a silky chocolatey low carb dessert that tastes more decadent than it is.
Step 1. Pre-heat oven to 300 degrees F and grease an 8 or 9-inch springform pan with butter.
Step 2. In a medium-sized saucepan, melt together butter and 2/3 of the bag of baking chips on low heat until combined. Set aside to cool.
Step 3. In a large mixing bowl, use the paddle attachment of a mixer or an electric hand mixer to beat together cream cheese and granulated sweetener on Medium-Low speed. Use a spatula to scrape down the sides periodically.
Step 4. Beat in eggs one at a time.
Step 5. Beat in cocoa powder, sour cream, and vanilla.
Step 6. Beat in melted chocolate and butter mixture.
Step 7. Pour the filling into the springform pan and smooth the top with a spatula.
Step 8. Bake for 55-60 minutes until outer edges have puffed slightly, but the center is still jiggly like Jello. The cheesecake will continue to cook after you take it out of the oven.
Step 9. After 10 minutes, use a knife to carefully cut between the cheesecake and the sides of the pan. It should be pulling away from the pan in most places, but still may have parts that are sticking to the sides.
Step 10. Place cheesecake on a cooling rack and cool completely.
Step 11. Carefully unlatch the sides of the pan and remove from the cheesecake.
Step 12. Cover the cheesecake in plastic wrap and chill in the refrigerator for at least 3 hours, but ideally overnight.
Step 13. In a medium-sized saucepan, heat together heavy whipping cream until simmering. Remove from heat and add remaining baking chips. Wait 5 minutes and then whisk the sauce together. Quickly pour the chocolate sauce over the cheesecake and use a spatula to push the sauce from edge to edge, letting some of the sauce spill over. Return cheesecake to the refrigerator and chill until set.
Keywords: Keto Chocolate Cheesecake, Low Carb Chocolate Cheesecake, Sugar Free Chocolate Cheesecake