- To make the crust: If using butter, I suggest that
you brown it (it tastes way better!). To brown the
butter, heat the butter in a saucepan over high heat,
stirring often. Once the butter foams and brown (but
not black!) flecks start to appear, remove from the heat
and allow to cool for 10 minutes, until it’s warm but not
hot. If you do not wish to brown the butter or are using
coconut oil, melt the butter or oil in a saucepan over
medium-low heat. Slowly add the chopped chocolate to
the warm butter or oil, stirring constantly (don’t let the
chocolate burn). When the chocolate is melted, add the
sweeteners. Let cool in the refrigerator. Once cool, add
the beaten egg, cinnamon, vanilla, and salt. Pour the
crust batter into the greased springform pan, spreading
it with your hands to cover the bottom completely. - To make the filling, place the chopped chocolate
and 1 tablespoon of butter in a medium-sized saucepan
over low heat. Stir well to combine. When melted,
remove from the heat and set aside. - In a large bowl or the bowl of a stand mixer, beat
the cream cheese, sweetener, cashew milk, vanilla, and
salt until well blended. Add the eggs, one at a time,
mixing on low speed after each addition just until
blended. Add the cocoa powder and reserved melted
chocolate mixture. Combine until very smooth. Pour
the batter over the crust in the pan. - Set up a water bath: Wrap aluminum foil entirely
sharon
(sharon)
#1