Servings
8
Prep Time
15 minutes
Cook Time
40 minutes
Author:
Missy J’s
Enjoy this delicious, good for you cheesecake, topped with our crave-worthy, Organic, Australian carob. This cheesecake has no added sugar and can be made gluten free. Serve this at your next gathering and everyone will love it, not knowing you are serving them a guilt-free treat.
Ingredients
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1 ½ cups whole wheat pastry flour
¼ cup sucanat
¾ cup melted butter
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2 tbsp carob powder
2 8-ounce packages cream cheese, at room temperature
⅔ cup allulose
2 large eggs, at room temperature
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2 tsp pure vanilla extract
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¼ cup unsweetened carob chips
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1 tsp coconut oil
CAROB DRIZZLED CHEESECAKE
Crust
Cheesecake Filling
Carob Drizzle
Directions
CAROB DRIZZLED CHEESECAKE
For Crust:
Blend all ingredients well and press mixture up the sides and on the bottom of a 9 inch pie pan. *If you want a thinner crust use half the mixture. Pre-bake in a 350° oven for 5-10 minutes. Place on a cooling rack while you finish the filling.
Cheesecake Filling:
To avoid lumps, make sure the cream cheese is softened, or at room temperature. Mix together the room-temperature cream cheese and allulose until smooth with your mixer set at a lower speed.
Next mix in the eggs and vanilla until smooth.
Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven. Pour the filling into the crust.
Place the cheesecake in a 350° oven and bake for 30 minutes. The last 10 minutes add a crust shield; or shield the crust with strips of aluminum foil. You can also place this on the crust at the beginning and remove halfway through the bake time. The cheesecake is done when a digital thermometer inserted into the filling, 1" from the edge, reads between 165°F and 170°F. The filling won't look entirely set in the center and will be slightly jiggly.
Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it. Serve cheesecake cold.
When ready to serve cheesecake, melt your carob. Put carob chips and coconut oil in a heat proof bowl and melt in the microwave, in 30 second intervals, stirring each time, until melted and smooth. Drizzle carob over the entire cheesecake.
Slice into wedges and top with whipped cream and fresh fruit, if desired.
Store any leftover cheesecake in the refrigerator for several days; freeze for longer storage.