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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! 
Triple chocolate sugar free low carb cheesecake
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:

Chocolate crumb base
150g ground almonds
30g cocoa powder
20g lacuma powder (optional)
50g butter
1 egg

Chocolate cheesecake filling
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

Chocolate frosting
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. 
Chocolate crumb base
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. 
Chocolate mixing bowl
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!

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