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Dark Chocolate Cheesecake with Almond Crust

Welcome, welcome to my remodeled kitchen/blog!  Can I get you anything? Cup of tea? Coffee or ice water?  Let me know if there is something I can do to make you feel at home in my new home on this site!  How about we start with a piece of dark chocolate cheesecake?!

It was time to remodel and I have to tell you I was really nervous about this change.  First, a BIG thank you to all of my Simply Whole Kitchen followers.  Don’t worry, you are going to see more of what you love on this site….plus even more exciting and better for you recipes.  My previous blog was about my journey to change my diet.  Now, I just want to be me and not focus on the diet (although I am ALWAYS happy to answer questions and help where I can!), lets get into the kitchen and have some fun.  Because this is who I am (a little bit quirky I admit).  This is the way my family and I choose to eat…I hope, through my recipes, you can see how much fun we have and how much we enjoy life through our food (of course, that didn’t change with the diet).

I think this recipe is the perfect way to go start this blog! Plus it is SO pretty!  This recipe was inspired by this week’s Food Matters Project recipe, chosen by Jessica of Cheese Please for Cheese and Nut Balls.  Although her recipe looks delicious, I wanted something a little more ‘ta-da,’ ‘whoah’ and celebratory to kick things off…and nothing says that better than a rich, decadant, and chocolately piece of chesecake (done my way, of course)!

So pull up a seat at the table.  Kick your shoes off if you prefer.  I want you to be comfortable in my new space because I know you are going to love it!  And hopefully you’ll come back for another bite or two?

Dark Chocolate Cheesecake with Almond Crust
3 c almond meal
1 stick unsalted butter, melted
2 8oz pkgs of reduced-fat cream cheese, at room temperature
6 oz plain greek yogurt
4 eggs
2 tsp vanilla extract
1/2 tsp salt
2 tbsp honey
3 tbsp dark cocoa powder
7 oz dark chocolate (I used 85% cocoa), melted
2 oz semi-sweet chocolate, melted
2 tbsp milk (or cream)
4 c water

1/2 c dark chocolate (I used 70% cocoa), melted
1 pint fresh raspberries

Preheat the oven to 350 degrees. In a small bowl, combine the almond meal and the melted butter.  Press the mixture into the bottom of a greased 9″ round spring-form pan. Bake at 350 for 10 minutes to set the crust. Remove from oven and allow to cool while you prepare the filling.  Bring 4 of water to a boil and set aside.

In a large mixing bowl, combine the cream cheese and milk and beat it with a mixer until it is fluffy and smooth (about 2 minutes).  While it is beating, melt the chocolate over a double boiler or in the microwave at 30 second increments (mixing in between).

To the cream cheese, add the eggs and beat for another minute.  Then add the vanilla, yogurt, salt, and honey and mix to combine.  Add the cocoa powder and mix to combine.  With the mixer running, add the melted chocolate and mix until fully combined.  Pour the mixture into the spring-form pan, on top of the almond crust.

Pour the boiling water into a oven-safe pan and place it on the bottom rack of your oven (below the rack that the cheesecake will sit on).  Bake the cheesecake at 350 for 30-35 minutes or until firm and slightly cracked.  Remove from oven and allow to cool completely before removing the sides of the spring-form pan.

Melt the dark chocolate for the topping in a double boiler or in the microwave on 30 second increments until melted (stirring in between the increments).  Let the chocolate cool for 10 minutes.  Pour the melted chocolate over the top of the cheesecake, smoothing it with a knife.  Top with raspberries.

Refrigerate the cake after serving (or before if you aren’t eating it right away).

Click here to see what the other members of the project made this week!

22 Comments Post a comment
  1. Oh. My. Goodness. This looks heavenly! What a great way to celebrate a new beginning. Can I have some for breakfast with my coffee? ;-)

    October 1, 2012
    • Thanks Caroline! Why not? A little indulgent but I think that is important every once-in-awhile!

      October 2, 2012
  2. Cristen #

    These pics are so beautiful, very celebratory indeed! Congrats on your new site, it looks great.

    October 1, 2012
    • Thanks Cristen! Many little ‘improvements’ to come but I already love my new home!

      October 2, 2012
  3. Umm, this looks SO GOOD! I should of never looked at your site right before dinner :) Definitely going to try this out on my cheesecake-loving husband – I love recipe!

    October 1, 2012
    • Thanks Jess! Great choice on this week’s recipe! I hope your hubby loves this cheesecake as much as mine did!

      October 2, 2012
  4. Beautiful Sara!

    October 1, 2012
  5. Oh wow. The photos are gorgeous. Dangerous though, cause I am such a cheesecake fiend. I haven’t made one in a while because I can eat half of it in one go!

    October 2, 2012
    • Thanks Erin! Yes, this is a hard one for portion control…but the raspberries help with that a little (if you can keep it to one per slice!!). This one is worth a try if you are ready to test your control!

      October 2, 2012
  6. Love the new site — congrats!

    October 2, 2012
    • Thanks Meg for the visit and the comment!

      October 2, 2012
  7. this is gorgeous, what a way to kick off your new space! i love the gluten-free crust.

    October 2, 2012
    • Thanks Lan for visiting and the comment! My sister recently went gluten-free so I’m trying to make even more recipes that way so she can enjoy them too!

      October 3, 2012
  8. Mary #

    I LOVE that you used greek yogurt! I try to sneak it in evertyhing I can. The topping looks so delicious!

    October 3, 2012
    • Agreed! I need to use it in baking more often! It is a great way to add moisture and a extra good nutrition to any dish!

      October 3, 2012
  9. Love the new site! And great pictures for this amazingly delicious looking cheesecake. Congratulations on the new page! :)

    October 5, 2012
    • Thanks Erin!! Hope you visit often :)

      October 8, 2012
  10. Diana/mom #

    I was lucky enough to sample this scrumptious desert this last weekend and WOW……
    it IS incredible!!!! Thanks Sara…..keep up the good work.

    October 10, 2012
    • Thanks Mom :), glad you liked it!

      October 13, 2012
  11. Pretty nice post. I just stumbled upon your blog and wished to say that I’ve really enjoyed browsing your blog posts. After all I will be subscribing to your feed and I hope you write again soon!

    October 19, 2012
    • Thanks Jane! So glad you stopped by, hope you do come by again!

      October 22, 2012

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