Potable #001

All my life I’ve loved to cook. I love to throw theme parties. I love herbalism and science and playing with new ways to make food. I was a chocolatier for 7 years. It’s in my blood, handed down from my grandmother, to my mother to me. What can I say, I’m Italian. I’m also a food geek. And that didn’t help my love of dabbling in things I shouldn’t eat. Then in 2001, I was diagnosed with hypoglycemia and IBS. Though depressing, I found ways to keep food interesting. For a while, I was pretty strict with myself and did well. As soon as I started to feel better, time went by and I went back to eating anything I wanted. Five years go by and I forgot why I’m feeling like dirt, I can’t think straight, I’m drowning in insomnia, and my mood and weight are up and down faster than the Tower of Terror. I was becoming ill with everything I ate. So I decided to take my love of being a mad scientist and pull the cauldron back out. If I can’t imitate it, I’ll find a way to use the real thing and still maintain my objective. I should be able to say, “I eat healthy and I did well all week, now I want one awesome thing that’s over the top.” Just don’t eat tons and you’ll be fine. But at least you won’t feel like hell anymore. My cheesecake recipe has no sugar, no starches and is gluten-free. A few of the ingredients may be a little out of the ordinary, but I’d be very shocked if you can tell. It may even be extraordinary. You’ll just have to see for yourself.

Extraordinary Chocolate Cheesecake with Cocoa-Lemon Creme Fraiche

Crust:

¼ cup hazelnut flour

¼ cup almond flour

¼ cup coconut flour

4 tablespoon sugar substitute (if you can handle full sugar use raw, turbinado)

2 tablespoon cocoa powder

1 tablespoon instant espresso powder

3 teaspoon ground cinnamon

¼ cup unsalted butter, melted

Cake: 


2 (9oz. block) of cream cheese, softened 


1 pint sour cream

3 eggs 


½ cup erythritol (non-chemical sugar alternative found at Wholefoods and online)

1 cup sugar substitute
 (if you can handle full sugar use raw, turbinado)

1 teaspoon vanilla extract (preferably without sugar)

4 oz. high quality unsweetened baking chocolate, melted and cooled

1 teaspoon of guar gum or xantham gum (optional, also found at Wholefoods and higher end markets)

Cocoa-Lemon Creme Fraiche:

1 (8oz) container of Creme Fraiche

3 tablespoon unsweetened cocoa powder

3 tablespoon fresh lemon juice

2 tablespoon sugar substitute

Preheat the oven to 325 degrees F.

For Crust:

Combine the crust ingredients in a mixing bowl and pour on melted butter until completely moistened. Transfer to a skillet and toast the crust ingredients on medium heat until golden and has a nutty aroma.

Cake:

In an 8-inch springform pan, add the crumbs. Using a rounded cup, press the crumbs down into the bottom and sides (up an inch or two) of the pan. Refrigerate for 10 to 15 minutes.

In the bowl of an electric mixer with a paddle attachment, beat the cream cheese on low-medium until smooth. Add sour cream until any lumps are gone. Scrape down the paddle and sides of the bowl. Add erythritol and sugar substitute. Drizzle in room temperature melted chocolate until blended. Scrape down the sides again. Add eggs one at a time and beat on slow. Add vanilla and beat until creamy for 3 more minutes on medium. You can add the guar or xantham gum at this time (for extra insurance in prevention of cracking cake top). Don’t over mix. Pour the filling into the springform pan and twist the pan back and forth gently to settle the filling evenly.

Set the pan in a larger cake roasting pan and pour hot water into the larger pan to make a water bath. The water should come halfway up the cheesecake. Bake for 35-45 minutes. The cake should still move in the middle. Let cool in the water bath on the counter for an hour. Take out of the water bath and chill in the refrigerator overnight.

Run a think knife around the pan to loosen. Release springform and serve or add this very simple Chocolate Lemon Creme Fraiche:

Take the cocoa powder and 2 tablespoons of the Creme Fraiche and make a paste. Add the paste to the rest of the Creme Fraiche and blend until smooth. Add the lemon juice and mix thoroughly. Add optional sugar substitute to sweeten if desired. Spread over cheesecake or dollop on individual servings.

   YUM.

-Jennifer