Chocolate Cheesecake

Chocolate Cheesecake

Stevia In The Raw | Prep Time: 24 hrs 30 mins | Cook Time: 50 mins | Makes 10 servings


6 ounces semisweet chocolate
12 chocolate sandwich cookies
2 teaspoons unsalted butter, softened
2 (8-ounce) packages cream cheese
1/2 cup sugar
1/2 cup Stevia In The Raw® Bakers Bag
4 large eggs, at room temperature
1 tablespoon espresso or strong coffee (or ½ teaspoon instant coffee dissolved in 1 tablespoon very hot water)
2 teaspoons vanilla extract
1/4 teaspoon salt


Place a rack in the center of the oven. Preheat oven to 325° F. Wrap an 8-inch springform pan in foil and set aside.

Microwave the chocolate in 30 second bursts, stirring each time. Cool the melted chocolate to room temperature. Set aside.

In a food processor, grind the cookies into fine crumbs. Measure 1 ½ cups, reserving any extra for another use. Place the crumbs in a mixing bowl, add the butter and work the mixture with a fork until the crumbs cling together when pressed between your fingers, 2 minutes. Spread the crumbs over the bottom of the prepared pan and press firmly, working from center out, to cover the bottom and 1-inch up the sides of the pan.

In a deep mixing bowl, using a hand-mixer on medium-low, work the cream cheese until fluffy, 2 minutes. Mix in the sugar, 2 tablespoons at a time, stopping to scrape down sides of bowl, twice. Add the stevia the same way. One at a time, add the eggs, mixing well after each one. Using a flexible spatula, mix in the melted chocolate, then the coffee, vanilla, and salt. Pour the mixture into the prepared pan. Rap the pan sharply on the counter several times to knock out air bubbles.

Set the cheesecake on the oven rack. On the bottom of  the oven, place a 9-inch pan filled with boiling water. Bake for 38-40 minutes, until the center of the cake wobbles like custard. Turn off the oven and leave the cake in the oven with the door open for 8-10 minutes, until the center of the cake is set. Place the cake on a wire rack and gently work a knife around the edges to loosen it. Cool the cake completely.

Cover the cooled cake with foil and refrigerate for 24 hours. Let the cake sit out for 20 minutes before serving. Cut the cake using a knife dipped in hot water, wiping and warming the blade after cutting each slice.

Nutrition Information

Per Serving: 350 calories, 23g fat (12g saturated fat), 34g carbohydrate, 7g protein, 1g dietary fiber, 360 mg sodium.

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