The orange flavour and the delicious taste of chocolate make a perfect combination in this rich cheesecake which has another great advantage: it is sugar free and also gluten free. Enjoy!
Ingredients
- For the crust
- 1 1/2 cup almonds (processed to crumbs)
- 80g butter, melted
- 2 tbsp Natvia
- 2 tbsp cocoa
- 1 tsp vanilla extract
- For the filling
- 800 g cream cheese
- 200 g heavy cream
- 200 g Natvia
- 2 oranges
- 3 whole eggs + 1 yolk
- 50 g sugar free dark chocolate
Method
- Preheat the oven to 170C.
- Line the bottom of a springform cake tin with detachable walls with parchment paper.
- Place all the ingredients for the crust in a food processor and mix until well combined.
- Transfer the content to the tin and use your hands to evenly distribute the crust. Also come up on walls with a little bit of mixture.
- Place into the oven and bake for 10 minutes. Take it off and set aside to cool. Increase the oven temperature to 450F.
- Meanwhile, whisk the cream cheese with the sweetener until smooth.
- Add the eggs and yolk one by one and mix after each addition.
- Stir in the zest from the two oranges. Cut one orange in halves and juice one half. Pour the juice into the cheese mixture.
- Also add the heavy cream and stir well.
- Pour the filling over the chilled crust and slam the baking tin on the working surface so that any air bubble will be eliminated.
- Bake for 10 minutes at 220C, and then decrease the heat to 160C. Bake for 25-30 minutes until the edges are just set.
- Let the cheesecake cool down in the oven, and then place in the fridge for at least 4 hours.
- Grate the chocolate over the cake before serving.
