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Double Chocolate (Healthy) Baked Cheesecake THREE WAYS! From Traditional to healthier, to healthiest and most delicious of ALL! Recipes included.

I Hate Cake

Seriously, I don’t like eating cake. I suck at baking it. Then I eat one slice and hate having a whole cake to have to eat. I like to try making traditional cakes healthier, but haven’t been really successful with ‘normal’ cakes.

Then I met this recipe

When I was in high school I helped out at a coffee shop where the chef made THE MOST AMAZING Baked Chocolate Cheesecake. That cake haunted me all these years and I could never find a recipe that came close. Until… I found it, and perfected it!!!

Quest: Making it healthy

So the recipe was great and so delicious, but as you well know Double Chocolate Cheesecake recipes are not usually very healthy. Sooo much chocolate, and sooo much sugar. So I first tried to make it a little healthier, it was a success! Then I taught, why not go to the extreme? I made the healthiest version I have ever seen and would you know it, it come out even softer and more delicious than both the previous recipes!

Here I would like to share all three recipes with you, then you can decide how crazy ‘homemade’ and healthy you would like to make it.

1) ‘Base’ Traditional Double Chocolate Cheesecake Recipe (not so healthy)

Ingredients for ‘Base’ Traditional Double Chocolate Cheesecake Recipe (not so healthy)

For the Crust:
24 Double Chocolate Cookies
75g Melted Butter

For the Cheesecake:
65g or 1/4 cup Freshly brewed hot Coffee
170g or 1 cup Bittersweet chocolate
130g cup Semisweet chocolate
608g Cream cheese (room temperature)
5g Tsp Salt
200g Sugar
60g or 1/4 cup Sour cream
15g/ml Vanilla
4 Eggs at room temperature
3 Tbsp Flour

For the Ganache:
60g or 1/3 cup Semi sweet chocolate
80g or 1/3 cup Cream

For the Chocolate Whipped Cream:
500g/ml Cream
30g or 1/4 cup Powdered sugar
10g or 2 tsp Vanilla
3 tbsp Cocoa powder

Method for ‘Base’ Traditional Double Chocolate Cheesecake Recipe (not so healthy)

For the Crust:

Preheat the oven at 175°C or 350°F.
Process the cookies in a food processor until fine.
Add melted butter and mix until consistency of wet sand.
Transfer the mixture to a 8 or 9inch springform pan, spread evenly and press tightly with the bottom of a glass.
Bake for 10min until fragrant.
Reduce oven temperature to 165°C or 325°F.

For the Filling:

Place chocolate chips into a bowl and pour freshly brewed hot coffee over it. Stir to melt the chocolate chips. Set aside.
Add Cream cheese to a bowl or stand mixer and mix at medium until smooth. Very important to use ROOM TEMPERATURE cream cheese.
Add the sugar and salt and mix. Scraping down the sides of the bowl as necessary.
Add sour cream and vanilla and mix, while dropping the eggs in one at a time, allowing to mix well before adding the next one.
Sprinkle in the flour and mix.
Pour in the melted slightly cooled chocolate and gently fold in with a spatula until well mixed.
Pour the batter into your springform on top of the cookie crust.
Bake at 165°C or 325°F for 20 minutes and reduce the temperature to 150°C or 300°F and bake for another 50min.
Check cake by inserting a toothpick 3cm or 1 inch from the side, the middle will still look very much uncooked. If the toothpick comes out clean you can remove the cake VERY gently and place on a cooling rack to cool completely,
Cover with a light cloth.

The next day or after the cake as cooled completely.

With a thin blade knife run it carefully in between the cake and the springform.
Loosen the springform and gently lift it away from the cake.
Run a thin blade knife/cake decorator/dough cutter all around under the cake and the bottom of the springform pan.
Guide the cake onto your prepared serving plate/dish.

For the ganache:

Heat the cream and pour over the chocolate, stir to melt the chocolate.
Spread the ganache from the middle of the cake out to the edges.

For the Chocolate Whipped Cream:

Add cream to a glass bowl and beat until soft peaks.
Add Vanilla, Powdered sugar and sifted cocoa to the cream and continue to mix until stiff peaks.
Transfer to a piping bag with star attachment and pipe all around on the edge of the cake in a circular motion.

Double Chocolate Baked Cheesecake

Ingredients

For the Crust:
24 Double Chocolate Cookies
75g Melted Butter
For the Cheesecake:
65g or 1/4 cup Freshly brewed hot Coffee
170g or 1 cup Bittersweet chocolate
130g cup Semisweet chocolate
608g Cream cheese (room temperature)
5g Tsp Salt
200g Sugar
60g or 1/4 cup Sour cream
15g/ml Vanilla
4 Eggs at room temperature
3 Tbsp Flour
For the Ganache:
60g or 1/3 cup Semi sweet chocolate
80g or 1/3 cup Cream
For the Chocolate Whipped Cream:
500g/ml Cream
30g or 1/4 cup Powdered sugar
10g or 2 tsp Vanilla
3 tbsp Cocoa powder

Instructions

For the Crust: Preheat the oven at 175°C or 350°F.
Process the cookies in a food processor until fine.
Add melted butter and mix until consistency of wet sand.
Transfer the mixture to a 8 or 9inch springform pan, spread evenly and press tightly with the bottom of a glass.
Bake for 10min until fragrant.
Reduce oven temperature to 165°C or 325°F.

For the Filling: Place chocolate chips into a bowl and pour freshly brewed hot coffee over it. Stir to melt the chocolate chips. Set aside.
Add Cream cheese to a bowl or stand mixer and mix at medium until smooth. Very important to use ROOM TEMPERATURE cream cheese.
Add the sugar and salt and mix. Scraping down the sides of the bowl as necessary.
Add sour cream and vanilla and mix, while dropping the eggs in one at a time, allowing to mix well before adding the next one.
Sprinkle in the flour and mix.
Pour in the melted slightly cooled chocolate and gently fold in with a spatula until well mixed.
Pour the batter into your springform on top of the cookie crust.
Bake at 165°C or 325°F for 20 minutes and reduce the temperature to 150°C or 300°F and bake for another 50min.
Check cake by inserting a toothpick 3cm or 1 inch from the side, the middle will still look very much uncooked. If the toothpick comes out clean you can remove the cake VERY gently and place on a cooling rack to cool completely,
Cover with a light cloth.

The next day or after the cake as cooled completely. With a thin blade knife run it carefully in between the cake and the springform.
Loosen the springform and gently lift it away from the cake.
Run a thin blade knife/cake decorator/dough cutter all around under the cake and the bottom of the springform pan.
Guide the cake onto your prepared serving plate/dish.

For the ganache: Heat the cream and pour over the chocolate, stir to melt the chocolate.
Spread the ganache from the middle of the cake out to the edges.

For the Chocolate Whipped Cream: Add cream to a glass bowl and beat until soft peaks.
Add Vanilla, Powdered sugar and sifted cocoa to the cream and continue to mix until stiff peaks.
Transfer to a piping bag with star attachment and pipe all around on the edge of the cake in a circular motion.

Notes

IMPORTANT

- Make sure cream cheese is at room temperature before starting the mix.

- Do not over mix as this will cause a lot of air to be mixed in and later when baked cause cheesecake to crack.

2) Double Chocolate Cheesecake Recipe (healthier version)

Ingredients for Double Chocolate Cheesecake Recipe (healthier version)

For the Crust:
24 Double Chocolate Cookies – Stoneground flour used and less sugar store bought
75g Melted Butter

For the Cheesecake:
65g or 1/4 cup Freshly brewed hot Coffee
300g or 2cups good quality Dark chocolate cut into chunks
608g Creme fraise (room temperature)
5g Tsp Salt
200g Coconut sugar
15g/ml Vanilla
4 Eggs at room temperature
3 Tbsp Flour

Method for Double Chocolate Cheesecake Recipe (healthier version)

For the Crust:

Preheat the oven at 175°C or 350°F.

Process the cookies in a food processor until fine.
Add melted butter and mix until consistency of wet sand.
Transfer the mixture to a 8 or 9inch springform pan, spread evenly and press tightly with the bottom of a glass.
Bake for 10min until fragrant.
Reduce oven temperature to 165°C or 325°F.

For the Filling:

Place chocolate chunks into a bowl and pour freshly brewed hot coffee over it. Stir to melt the chocolate chips. Set aside.
Add Creme fraise to a bowl or stand mixer and mix at medium until smooth. Very important to use ROOM TEMPERATURE cream cheese.
Add the coconut sugar and salt and mix. Scraping down the sides of the bowl as necessary.
Add vanilla and mix, while dropping the eggs in one at a time, allowing to mix well before adding the next one.
Sprinkle in the flour and mix.
Pour in the melted slightly cooled chocolate and gently fold in with a spatula until well mixed.
Pour the batter into your springform on top of the cookie crust.
Bake at 165°C or 325°F for 20 minutes and reduce the temperature to 150°C or 300°F and bake for another 50min.
Check cake by inserting a toothpick 3cm or 1 inch from the side, the middle will still look very much uncooked. If the toothpick comes out clean you can remove the cake VERY gently and place on a cooling rack to cool completely,
Cover with a light cloth.

The next day or after the cake as cooled completely:

With a thin blade knife run it carefully in between the cake and the springform.
Loosen the springform and gently lift it away from the cake.
Run a thin blade knife/cake decorator/dough cutter all around under the cake and the bottom of the springform pan.
Guide the cake onto your prepared serving plate/dish.

Double Chocolate Baked Cheesecake (healthier)

Ingredients

For the Crust:
24 Double Chocolate Cookies - Stoneground flour used and less sugar store bought
75g Melted Butter
For the Cheesecake:
65g or 1/4 cup Freshly brewed hot Coffee
300g or 2cups good quality Dark chocolate cut into chunks
608g Creme fraise (room temperature)
5g Tsp Salt
200g Coconut sugar
15g/ml Vanilla
4 Eggs at room temperature
3 Tbsp Flour

Instructions

For the Crust: Preheat the oven at 175°C or 350°F.

Process the cookies in a food processor until fine.
Add melted butter and mix until consistency of wet sand.
Transfer the mixture to a 8 or 9inch springform pan, spread evenly and press tightly with the bottom of a glass.
Bake for 10min until fragrant.
Reduce oven temperature to 165°C or 325°F.

For the Filling: Place chocolate chunks into a bowl and pour freshly brewed hot coffee over it. Stir to melt the chocolate chips. Set aside.
Add Creme fraise to a bowl or stand mixer and mix at medium until smooth. Very important to use ROOM TEMPERATURE cream cheese.
Add the coconut sugar and salt and mix. Scraping down the sides of the bowl as necessary.
Add vanilla and mix, while dropping the eggs in one at a time, allowing to mix well before adding the next one.
Sprinkle in the flour and mix.
Pour in the melted slightly cooled chocolate and gently fold in with a spatula until well mixed.
Pour the batter into your springform on top of the cookie crust.
Bake at 165°C or 325°F for 20 minutes and reduce the temperature to 150°C or 300°F and bake for another 50min.
Check cake by inserting a toothpick 3cm or 1 inch from the side, the middle will still look very much uncooked. If the toothpick comes out clean you can remove the cake VERY gently and place on a cooling rack to cool completely,
Cover with a light cloth.

The next day or after the cake as cooled completely. With a thin blade knife run it carefully in between the cake and the springform.
Loosen the springform and gently lift it away from the cake.
Run a thin blade knife/cake decorator/dough cutter all around under the cake and the bottom of the springform pan.
Guide the cake onto your prepared serving plate/dish.

Double Chocolate (Healthy) Baked Cheesecake And The Most Delicious You Will Ever Eat!

Ingredients for Double Chocolate (Healthy) Baked Cheesecake

For the Crust:
24 Homemade Sourdough Chocolate Chip Cookies with Oats and Coconut
75g Melted Butter

For the Cheesecake:
400g Homemade Top Secret Chocolate Sauce (see bottom of post)
608g Homemade Yogurt Cheese (only seasoned with salt)
5g Tsp Salt
200g Coconut sugar
15g/ml Vanilla
4 Eggs at room temperature
3 Tbsp Flour

Method for Double Chocolate (Healthy) Baked Cheesecake

For the Crust: Preheat the oven at 175°C or 350°F.
Process the cookies in a food processor until fine.
Add melted butter and mix until consistency of wet sand.
Transfer the mixture to a 8 or 9inch springform pan, spread evenly and press tightly with the bottom of a glass.
Bake for 10min until fragrant.
Reduce oven temperature to 165°C or 325°F.

For the Filling: Add Creme fraise to a bowl or stand mixer and mix at medium until smooth.
Add the coconut sugar and salt and mix. Scraping down the sides of the bowl as necessary.
Add vanilla and mix, while dropping the eggs in one at a time, allowing to mix well before adding the next one.
Sprinkle in the flour and mix.
Pour in the Secret Chocolate Sauce and gently fold in with a spatula until well mixed. (This mixture is more runny compared to the previous recipes)
Pour the batter into your springform on top of the cookie crust.
Bake at 165°C or 325°F for 20 minutes and reduce the temperature to 150°C or 300°F and bake for another 50min.
Check cake by inserting a toothpick 3cm or 1 inch from the side, the middle will still look very much uncooked. If the toothpick comes out clean you can remove the cake VERY gently and place on a cooling rack to cool completely,
Cover with a light cloth.

The next day or after the cake as cooled completely. With a thin blade knife run it carefully in between the cake and the springform.
Loosen the springform and gently lift it away from the cake.
Run a thin blade knife/cake decorator/dough cutter all around under the cake and the bottom of the springform pan.
Guide the cake onto your prepared serving plate/dish.