half eaten Chilli Chocolate Cheesecake in a white dish
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Chilli Chocolate Cheesecake (Sugar Free/Low Carb)

This Chilli Chocolate Cheesecake is decadent, delicate, and light, with just a hint of chilli to wake up the tastebuds. It’s the perfect dessert to indulge in with friends at a dinner party or high tea, and is an all season crowd pleaser.  
Course Dessert
Cuisine Australian
Keyword chilli chocolate cheesecake
Prep Time 20 minutes
Cook Time 45 minutes
Fridge Time 8 hours
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 172kcal
Author Kim

Ingredients

Base

  • 2/3 cup Desicated coconut
  • 2/3 cup Almond meal
  • 1 large Egg White (reserve the yolk)
  • 2 tablespoons Unsweetened Cocoa Powder
  • Pinch Sea Salt

Filling

  • 500 grams Light Cream Cheese
  • 3 medium Eggs
  • 1 Egg yolk (saved from egg used in base)
  • 2 tablespoons Unsweetened Cocoa Powder
  • 130 grams Granulated Stevia
  • ½ teaspoon Vanilla bean paste
  • ½ teaspoon Ground Chilli Powder

Instructions

Preparation

  • Let cream cheese sit at room temperature for 10 to 15 minutes to soften up whilst you prepare the base.

Base

  • Add all base ingredients into a food processor and blitz to combine.
  • Remove from food processor and press into a round tart dish (I used a round ceramic tart dish 25cm in diameter).
  • Bake the base in the oven at 170 degrees C/338 farenheit (fan forced) for 10 minutes.
  • Remove base from oven and let cool (approx 30 to 40 mins).  Clean the food processor for the filling.
  • Keep the oven on, and turn down to 120 degrees C/250 farenheit (fan forced).

Filling

  • Once food processor has been cleaned from the base ingredients, add the cream cheese, 3 eggs, and 1 egg yolk leftover from the base. Blitz to combine.
  • Add the cocoa powder, granulated stevia, vanilla bean paste and ground chilli powder. Blitz to combine.
  • Once base is at room temperature, add the filling mix.
  • Cheesecake will be baked in a water bath, so get a large heavy baking tray that will fit the cheesecake dish.
  • Wrap foil around the bottom of the cheesecake dish and squish the foil into the sides around the dish.  With foil in place, lift the cheesecake gently into the baking tray.  (note:  do not cover the cheesecake with foil, just the bottom and 1/2 way up the sides)
  • Add boiling water to the baking tray so that it comes upto about 1/3 of the cheesecake dish.
  • Put the baking tray with the cheesecake in the water bath into the oven and bake for 45 minutes at 120 degrees C/250 farenheit (fan forced).
  • After 45 minutes, turn the oven off and remove cheesecake. Lift out the baking tray, water will still be in the base.  (note:  when you remove the cheesecake from the oven it will not be firm all the way through.  It will further set as it cools to room temperature and in the fridge)
  • Leave cheesecake in the baking tray to cool to room temperature. Do not put into the fridge straight away, otherwise it will crack. Usually it is about 1 to 2 hours to bring it to room temp. Place a tea towel over the baking dish, making sure not to touch the cheesecake. This ensures no nasties will get to it whilst it is cooling.
  • Once cheesecake is at room temperature, remove from baking tray, cover with foil and refrigerate overnight  or for minimum 8 hours before eating.
  • Optional: Finely grate over some sugar free chocolate.
  • Cheesecake will keep covered in the fridge for 4 or 5 days. Best served with fresh raspberries and a dollop of double cream.

Notes

  1. Calories do not include the double cream or raspberries.

Nutrition

Calories: 172kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Fiber: 2g | Sugar: 4g