Maria`s chocolate raspberry cheesecake

     
  low carbs solution


"HEALTHIFIED" CHOCOLATE RASPBERRY CHEESECAKE
 
CRUST:
2 TBS butter or coconut oil
1 ChocoPerfection bar (chocolate raspberry), chopped  ( I used cocoa liquor)
1 cup almond flour (or hazelnut meal)
1/4 cup confectioners Swerve (or erythritol and 1/4 tsp stevia glycerite) ( I used 3 tbsp xylitol)
1 tsp raspberry extract (if desired)
1 egg


FILLING: 

 2 oz unsweetened baking chocolate, chopped  ( cocoa liquor works well with this too)
1/2 cup unsweetened almond milk ( or cow`s milk/goat`s milk- I used cream as the cheese was low fat)
 4 (8-oz) packages cream cheese, room temperature  ( used quark plus some
1 1/2 cups confectioners Swerve (or erythritol and 1 1/2 tsp stevia glycerite)- 3 TBSP xylitol ( or more if you prefere)
1/4 cup unsweetened cocoa powder
3 eggs
TOPPING:
1/4 cup whipping cream
1 ChocoPerfection Bar (chocolate raspberry), chopped
2 TBS confectioners Swerve (or 1/8 tsp stevia glycerite)  (xylitol) 1 tsp raspberry extract (if desired)

Preheat oven to 350 degrees F( 180C )

 CRUST: 
Melt the butter/oil with the chopped chocolate.
 Stir until the chocolate is melted. Add in the nut meal, natural sweetener, egg and extract (if using). Press into the bottom of an 8 inch spring form pan with 3 inch sides.

FILLING: 
Stir chopped chocolate and almond milk in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Blend cream cheese, natural sweetener, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. 
Mix in lukewarm chocolate. Then swirl in the raspberries or raspberry jelly (I also chopped another ChocoPerfection bar and swirled that in also).
 Pour filling over crust. 
 Bake for 60 minutes or until center is just set and just appears dry, about 1 hour.
 Cool 5 minutes. Run knife around sides of cake to loosen. 
Chill overnight. 
TOPPING 
 Stir cream and chocolate in a medium sized saucepan over low heat until smooth, add in the natural sweetener. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated. Makes 16 servings.