Chocolate Cheesecake with a Chocolate Espresso Crust

 The title of this post on its own pretty much tells you everything you need to know when it comes to this amazing chocolate cheesecake. 

Of course, it wouldn't be a post without more words.

 Okay, here's the deal. I grew up eating the world's best cheesecake. You know, the one that everyone asked you to make. Where people would come up with new things to celebrate just so they could hopefully dive into that perfect, creamy cake with it's buttery, and caramelly crust. 

Well, this cheesecake is nothing like that.

 Sorry, folks! However, my love for that cheesecake is what inspired this amazing chocolate ricotta cheesecake with the even tastier chocolate espresso crust. Actually, it is the combination of my love of that cheesecake, and my favorite flavor cake, a chocolate mocha cake, that brought this to life.

Let's start with the crust.

Chocolate Cheesecake with a Chocolate Espresso Crust

 First, if you are a coffee lover, which if you are reading this post, then you probably are, then this is the crust for you! It has a very distinctive and potent espresso flavor. And when combined with some melted butter and Dutch cocoa, I wouldn't blame you if you ate the crust plain, before you have the chance to add it to a pan. It's so good! 

Onto the filling!

Ricotta and cream cheese, heavy whipping cream, Dutch cocoa, and sweetener. Sounds like heaven to me! Ricotta is a fairly common staple in my house. I tend to use it as a one-serving dessert, with some extract and sweetener. However, until about two months ago, I had never tried adding cocoa instead of a flavored extract. As soon as I did, I knew I had a new recipe to work with.  What I love about ricotta, instead of cream cheese, is just how creamy it is. Yes, I know, it doesn't have the word 'cream' in its name, but seriously, it just tastes like you are eating creamy, tasty, fatty goodness. Without feeling like you are eating pure fat, that is. Ricotta cheesecakes are also the way the Italians make their cheesecake, so if you like Italian desserts, you are sure to love this one too. 

Onto the baked combination of this chocolate cheesecake...

 If you eat it partially frozen, it somewhat reminds me of an ice cream cake. If you eat it defrosted, it resembles a delicious cake with a hybrid texture, that of a super creamy cheesecake, and a mousse. While the chocolate filling is fairly sweet, using a combination of Splenda Zero and Swerve Confectioners, the crust mellows that sweetness out it with the bold flavor of espresso shining through.  It is a perfect, delectable, heavenly combination. 

Oh, right... one more thing!

 This cheesecake is gluten free, grain free, and keto!  Do I recommend it in large quantities? No, it still has plenty of calories. But if you are looking for a chocolate, keto dessert, here it is! Plus, you get to use the excuse of eating cake for breakfast, since the espresso can wake you up. Enjoy! 

Prep Time: 30 mins

Cook Time: 2 hrs

Additional Time: 0 minutes

Total Time: 2 hrs 30 mins

Ingredients

Chocolate Espresso Crust

• 3/4 Cup Almond Flour

• 1 TBSP Dutch Unsweetened Cocoa

• 3/4 tsp Instant Espresso

• 2 TBSP Swerve, Confectioners

• 2 1/2 TBSP Unsalted Butter, Melted

Chocolate Cheesecake Filling

• 24 oz Full Fat Ricotta Cheese, Room Temperature

• 1 8oz Block Original Philadelphia Cream Cheese, Room Temperature

• 2 tsp Pure Vanilla Extract

• 1/4 Cup Heavy Whipping Cream

• 1TBSP Gluten Free Cornstarch

• 1/2 C Dutch Unsweetened Cocoa

• 60 tsp Swerve, Confectioners

• 1 tsp + 1/8 tsp Splenda Zero, Liquid Sweetener

• 1 Egg, Room Temperature

Other Ingredients

• Unsalted Butter, For Pan

• Water, For Water Bath

Instructions

8-inch Round Spring Form Pan

1. Wrap Spring Form pan well in heavy duty aluminum foil. Wrap at least once. If you do not have heavy duty aluminum foil, wrap twice, to make sure there are no leaks.

2. Grease pan all over the bottom and sides with butter. Ensure it is overly buttered, to prevent crust from sticking to pan.

Chocolate Espresso Crust

1. Add all ingredients to a bowl and mix well.

2. Pour crumbs into well-greased spring form pan, and using fingers, spread and pat down the crust until it is evenly covered along the entire bottom and sides of the pan.

3. Place in oven at 325 degrees for 5 minutes.

4. Remove from oven and let cool.

Water Bath

1. Upon removal of crust, fill a large baking pan, that is at least 1 1/2 to 2 inches deep halfway with water. Be sure the pan is large enough for the spring form pan to fit inside.

2. Place water-filled pan into the oven.

3. Increase temperature of oven to 350 degrees.

Cheesecake Filling

1. Place ricotta cheese and cream cheese in bowl, and mix on lowest setting to combine and remove lumps. Stop to scrape sides as needed, until well-mixed.

2. Add vanilla extract, heavy whipping cream, and cornstarch. Mix again on lowest setting until combined and lump-free.

3. Add cocoa, swerve, and splenda.

4. Mix on lowest setting to combine and remove lumps. Stop to scrape sides as needed, until well-mixed.

5. Add egg. Mix on lowest setting until egg is well combined.

6. Add batter to spring form pan with crust. Jiggle gently, and use a spatula to ensure the filling is evenly set inside the pan.

7. Place cheesecake inside the oven, inside the water-filled pan. The water should come up to around halfway up the side of the spring form pan. Use a measuring cup to add more water as needed, or scoop out water as needed.

8. Bake for 1 hour at 350 degrees. At this point, the outside of the cake should be fairly set, with just the center a bit jiggly.

9. Turn off oven, but leave the cheesecake in the oven, in the water bath for another hour, with the door closed.

10. Remove from oven after an hour and let sit out for another few hours.

11. To fully set and be ready to eat, it will need to set in the refrigerator or freezer for a few hours.

Notes

1. To prevent cracking and over baking, follow the instructions to a T. The water bath, and the lower temperature with the longer bake time helps the cheesecake cook evenly.

2. Mixing on the lowest setting and adding the egg last helps prevent air bubbles created from proteins when mixed quickly, which will help prevent the cracking and drying out as well.

3. Ricotta tends to be somewhat watery, so if you have the time, I recommend you drain the ricotta between 2 and 24 hours ahead of time. This is not required, but it will help the cheesecake texture. To do this, just place the ricotta over a cheese cloth or finely netted strainer, and let that sit above a another bowl to drain into. You can keep this wrapped in the refrigetator until you are ready to make the cheesecake.

4. Be sure you use Dutch Cocoa, and not regular cocoa. This is essentially dark cocoa. It is slightly less bitter, and produces a richer flavor.

5. I have included a link in the recipe to all of the brands that I used for this recipe.

6. The crust amount produces just enough to cover the pan. This means it will produce a very thin crust. If you want a thicker crust, I recommend adding an additional half batch. Or, you can just line the bottom, and not the sides.

7. If you would prefer to have less sugar alcohols, you can add extra Splenda Zero, and reduce the amount of Swerve. Taste to check the sweetness.

8. Sugar alcohols for one serving is 9.9 grams. For Keto, this reduces the net carb count per slice to 3.4 grams. As per point seven above, this can be reduced if you use more Splenda Zero than Swerve.