CarolCA's Infamous LC Chocolate Cheesecake (Adapted for Schwarzbein)
1 pkg gelatin
1/4 c water
7 squares (70 g) of 70 % Cacoa Lindt chocolate bar *
8 oz cream cheese, softened
1 1/4 c heavy cream
1 t vanilla
2 T honey
1 pkt stevia
Dissolve gelatin in cold water in small bowl and set aside.
Put 1/4 c of cream in a saucepan and bring to a boil.
Cut cream cheese into small pieces and stir into boiling cream along with the chocolate until cream cheese is smooth and the chocolate is melted.
Add the gelatin mixture, vanilla, stevia and honey and pour entire mixture into largish mixing bowl and let cool.
While this is cooling, whip remaining cream until very stiff.
After cream cheese mixture is cool, beat well with an electric mixer.
Add whipped cream and mix again until thoroughly blended.
Pour into a buttered pie pan, muffin tins or ramekins.
Chill unti firm, about 2 hrs. (Overnight is best)
Although optional, I usually make the following crust:
1 c pecans, ground
(or use a mix of pecans and walnuts or almonds)
1 T sucanat
1/3 pkt stevia
1 T butter, melted
Mix together. Pat into buttered pie pan. Put in freezer until cheesecake filling is ready to pour into it. For a chocolate crust, add 1 tsp dark cocoa powder
but then sucanat is necessary to balance bitterness. Adding more stevia resulted in a crust my kids said tasted "weird".
I once subbed dark Dutch process cocoa powder for the Lindt choc bar. About a heaping Tbsp. But then I had to add a bit more honey and stevia, to taste. I'm a bit of a chocolate snob
, and I preferred the version with the Lindt bar over the cocoa powder one. Although I haven't tried it, CarolCA's original recipe called for 2 oz of unsweetened Baker's chocolate. Again a pinch more of stevia and a bit more honey to taste would probably be needed.
Enjoy! (But not too often!)