Baked Triple Chocolate Cheesecake

If you love chocolate then this will be right up your street. With a chocolate crumb base, chocolate cheesy filling AND chocolate frosting - get ready for a ridiculous chocolate overload of yumminess! 

It's way more simple than it looks, there are three individual elements  which are each easy to create, then its just building the cheesecake into its magnificent beauty!

Here's what you'll need:

150g ground almonds

30g cocoa powder

20g lacuma powder (optional)

50g butter

1 egg

175g 85% chocolate

250g cream cheese

250g mascarpone cheese

2 scoops Pure Health Collagen Powder

30g cocoa powder

75g double cream

3 eggs

25g Pure Health Organic MCT Oil

1 tsp vanilla

Optional - sweetener to taste

50g 85% chocolate

180ml double cream

1/2 tsp vanilla

Before you begin grab a tin and line it with greaseproof paper - you'll need this to get the cheesecake out easily once set. Preheat your oven to 160C.

So lets start with the base, melt the butter in a pan and add in the egg to create a smooth paste. In a separate bowl, mix together the almonds, cocoa powder and optional lucuma powder. If you haven't heard of it, Lucuma is ground from the Peruvian lucuma fruit and is a great way to sweeten baking naturally. The cocoa in the base creates a nice bitter chocolate taste which is great on its own but feel free to add some sweetener (of your own choice) if you'd like a slightly sweeter kick. Now slowly add the dry ingredients into the butter/egg mixture until a crumb is formed. 

Spoon the crumb into your tin and pat down to create an even base then blind bake for 15-20 minutes whilst making the filling.   
For the cheesecake part its super simple! Just throw it all together in a bowl and mix! You cant really go wrong here. Once ready layer onto your crumb base evenly bake again for 30 mins. 

To create the frosting, heat a pan of water on the stove and add a glass bowl to the top of the pan add chocolate and allow it to melt. Once melted, allow to cool and slowly stir in the cream and vanilla. Be careful not to do this whilst the chocolate is hot as the cream will curdle. 

Once the cheesecake has fully cooled remove it from its tin. Smother with frosting on all sides then pop into the fridge for 1-2 hours to set.
Now all you have to do is try not to eat it all at once!