Keto Chocolate Swirl Cheesecake

Keto Chocolate Swirl Cheesecake

August 1, 2019 59 By William Morgan


Hi everyone, it’s Dot and today we’re gonna be having a little bit of fun, but it is gonna take some work. I’m gonna be making a chocolate swirl cheesecake, and the nice thing about this is there’s no crust. Awesome, so that means fewer carbs and also, I’m going to be using a little bit of a special ingredient in this which is going to be ricotta cheese. This recipe comes from chef George Stella. I’m following it to a T for the most part. The only thing I’m really doing is adding the chocolate swirl part, which I haven’t done before. I’ve made the cheesecake. It’s come out wonderful whenever I’ve made it before. The chocolate swirl is a little bit different for me. So, the first thing you want to do when you’re making your cheesecake is you want to use a springform pan. And basically you have this release here, if you’re not familiar with them, because it will release the sides from the bottom of the pan After your cheesecake is done. I’ve already went ahead and sprayed this with an oil. If you notice I have paper towels here. It’s leaking. The bottom and the sides are not attached. You want to take tinfoil, and you want to wrap the sides and the bottom in tin foil. You want to make sure you have a seal here so nothing — no water — can get in. And you’re wondering about water. We’ll get to that in a moment. All right, it’s all wrapped. And what you’ll notice is, I try to have it come all the way up as close as possible. And the reason for that … You’re gonna take a roasting pan … I already went ahead and I filled it up with about half an inch of water. Am I measuring for this? I didn’t use a measuring tape. I just went to my first knuckle, essentially, of my index finger. What you’re gonna do is when you have your batter in here and you’re about to bake, you’re going to put this into a warm bath that’ll help protect the cheesecake top. Otherwise, it can actually split and crack. I’m preheating my oven to 400. So what I’m going to do is take my water bath and place it on the middle shelf and let the water warm up. Now what I’m using here is I’ve got a pan of water that’s heating up over medium-high heat. I have here my double boiler. It’s important that the water does not touch the double boiler. It’s going to melt the chocolate with indirect heat essentially. I’m first going to add in two tablespoons of cream. Now, it’s up to you If you want to do it this way and add the cream. The reason why I’m doing this is I’m using a dark chocolate. There’s people you may want to use Lily’s chocolate chips. You can definitely use those. They do add more carbs because of the mix of sweetener that they use in it. It’s not sugar. This definitely does have sugar, but it doesn’t have a whole lot of sugar. So I have my cream on here. That was one tablespoon. I may add a second. And all I’m gonna do is just start breaking up my chips … or my bar my bar of chocolate … And I’m using … it’s a little over two and a half ounces of chocolate. I don’t want a whole lot. I just want a nice flavor and taste. And what I’m gonna do is let that heat up and watch it … and stir on occasion as it’s heating up. And this will all melt together. I took my chocolate off heat. So it’s cooling right now. I don’t want it completely hot when it goes on top of the cheesecake. Right here is my ricotta cheese. I’m beating the ricotta cheese because what you want is it to have a smooth … or a smooth as possible texture. I’m adding the cream cheese a little bit at a time simply because my mixing bowl is small. It’s not as large as I would like it to be, but this way it makes more space as I add in the rest of my ingredients for the batter. I’m adding in my sweetener, and I’m using a powdered sweetener. I’m using swerve, in case you’re interested. And next up is going to be the sour cream. You want to start doing this at a low setting. You don’t want to … go too fast, especially when you add in your powdered sweetener, or it’ll go poof all over the place. Once you have your sweetener mixed in, set your mixer to a medium speed. I’ve already added two whole eggs in here. Now I need three egg yolks. And I want to separate the whites and preserve the whites because I can use them for other recipes. Have my eggs … I’m adding my heavy cream … vanilla extract … and fresh lemon juice. You beat all the wet ingredients together. You just want to combine them. You don’t want to over-beat them. I poured my egg mixture into a large measuring cup, because I can better control the pour. You want to go slow when you’re adding it to your cream cheese mixture. … And I’m pouring in the batter … What I like to do … is move it around to make sure there’s no air inside of it. You want everything to settle. And I’m gonna try to smooth as possible at the top of my cheesecake. All right, now what I’m gonna do is sort of just place my chocolate on here. You want to be careful … I don’t want it necessarily to be all over. I’m gonna do spots … where I do my chocolate swirl. And I’ll show you what that looks like. You just want to take a toothpick, and you just want to start swirling it for your design, and you go outward as you go. But you want sort of a nice thing. If you want like bigger pieces of chocolate, like right there, you can do that … And you just sort of go a little bit round and swirly … type of way … I’m cooking the Cheesecake at 400 degrees for 15 minutes. Then I’m gonna drop the temperature down to 275 for an hour and a half. It’s done and if you look at it. You can see it raised real nice and it’s browning on top the way I want it. ,I’m gonna shut my oven door and I’m gonna leave it in the oven for 3 hours. Temperature’s gonna come down slowly. And what it’ll do is make sure the cheesecake doesn’t really fall that much. That’s the idea. After 3 hours, it then goes into the refrigerator for 8 hours. All right, the cake is done. I let it sit in the refrigerator overnight. And when you’re done baking it, and when it sits in the oven for a while, you’re gonna start seeing the sides pull away from the side of the pan. I didn’t have that happen completely, and sometimes that happens. And so I just took a knife and ran it around the edges to hopefully separate the cheesecake from the pan. Now I’m gonna release it from the pan. So hopefully my little trick works. So, here we go… A little bit came off. Oh, well see not too much in the pan. Otherwise — whoops! Otherwise it’s looking pretty good. Always have a clean knife. So that’s why I cleaned it off. Okay after a little drama we got the wedge out successfully. The one thing about the Cheesecake … you want to make sure your knife blade is warm so it can cut through fairly easily without taking a whole lot of the cream with it, because that can happen, and you just … the first piece is always the hardest one to get out. I find with Cheesecake anyway. But let’s go ahead and give it a try. Yay! I’m so happy with this. This is the first time I’ve made this particular cheesecake with the chocolate swirls. So the chocolate at the end was a really nice touch. It’s a nice dark chocolate, which I love. it tastes really … It’s very rich to me, and very decadent in a way, and very … heavy. Which is what a cheesecake really should be. Very nice mouthfeel, very creamy though for a cheesecake, and that’s because you’re adding the ricotta cheese in there, and you’re making it all creamy. The nice thing about it is the chocolate doesn’t dominate it. But you do have a nice bite of chocolate, which is great, but just a touch. It doesn’t overwhelm it. You still taste the cheese like a plain cheesecake with a little hint of chocolate. Not overly sweet. That’s really important to … Cheesecakes shouldn’t be too sweet. And it just tastes delicious. If you liked the video, hit “Like,” subscribe if you haven’t, and share with your friends and until next time I’ll see you.