½ cup Coconut Flour
½ cup Cocoa powder (100% cocoa)
½ cup Erythritol powdered (Swerve brand)
½ cup Salted Butter, melted
3 - 8oz packages of Cream Cheese, room temperature or microwave to soften, but not melted
½ cup Heavy Whipping Cream
3 large Eggs
1 cup Erythritol powdered (Swerve brand)
3 Tbsp Cocoa Powder, unsweetened
1 Tsp Vanilla Extract
4oz Unsweetened Baking Chocolate (100% cocoa squares, coarsely chopped)
1 Tbsp Salted Butter, melted
Preheat the oven to 350*. Grease 9” springform pan (lined with parchment paper if you wish). I use coconut oil cooking spray and parchment paper for a clean finish.
For the crust..
Melt butter in microwave in 20 second increments just until melted. Set aside. Mix together the coconut flour, cocoa powder and erythritol...fluffing together with a fork. Pour melted butter over the flour mixture, making sure to scrape the butter bowl so all the butter makes it into the flour mixture. Mix together all ingredients and then pat evenly into the bottom of the springform pan. You will go slightly up the sides of the pan (about ¼ - ½ inch up the sides). Put crust in preheated oven for 10-12 mins. When finished pull out and let cool on counter for about 10-20 mins and then put in fridge to really cool while you are making the cheesecake filling.
For the filling…
Reduce heat to 300*. In a large bowl and with a hand mixer, beat together the soft cream cheese and the heavy cream until smooth. Add in the eggs, cocoa powder, erythritol and vanilla. Beat all ingredients together until well combined. Side aside. In another bowl place chopped baking cocoa coarse chunks and butter and microwave in 20 second increments to melt together...stirring in between to combine. Once the baking cocoa is melted with the butter slowly combine with cream cheese mixture using the hand mixer until fully combined and smooth.
Take the crust out of fridge and pour filling into the cooled crust. Bake in 300* oven for 50 minutes. Center should be set but not hard. Take out of oven and cool on wire rack. When the pan is slightly elevated like on a cool stovetop area it gives the underside of the cheesecake a chance to cool at the same rate as the sides and top. Once cool enough to the touch release the cheesecake from the springform sides. At this point the cheesecake will only be sitting on the metal bottom. Place the cheesecake in fridge for at least a few hours to fully set and chill.
When you are ready to serve pull out of fridge and let sit out for up to 10 minutes. Slice and serve with whipped cream and raspberries.