Orange and Black Cheesecake

Silky, Creamy and kissed with the sweetness of Steviva Fructevia this gem of a no bake cheesecake makes me so happy!

What a joy it was creating a recipe using Fructevia for the first annual Steviva Sweeten It-Up Blogger Recipe Challenge. I'm obsessed you ONLY need to use half as much Fructevia as regular sugar since it's twice as sweet as sugar. My Orange and Black Cheesecake is no bake but be sure and use it in all your baking recipes because it caramelizes and browns exactly like regular sugar.

Just look at this super velvety filling along with tidbits of fresh grated orange zest along with the crunchy chocolate cookie crust and dancing with dark chocolate sauce on top... Oh my! I actually made two and freezed one for later and yes the integrity was perfect. Defrost in the fridge overnight. Just be sure to make the chocolate sauce right before serving.

I appreciate how Steviva Brands stays involved with their fans and cares what we think! They want to know so head on over to the Steviva website to find delish recipes, shop the store or drop them a line. They have a plethora of fabulous sweeteners from Agave Nectar's to Palm Sugars, all hitting below the glycemic index. Follow them along on social media so you don't miss out on fun, new tasty recipes on Instagram, Twitter, Facebook and Pinterest where their mission is to vanquish metabolic disease, one tasty meal at a time! Woohoo! As a reader bonus use code THANKYOU at checkout for 20% off your order, then come back and tell me what your making!

ORANGE AND BLACK CHEESECAKE

Ingredients:

2 cups chocolate wafer cookies, finely crushed
6 tablespoons melted butter
1 envelope unflavored gelatin
1/2 cup pulp free orange juice
4 8 ounce packages cream cheese, softened
1/3 cup PLUS 1 tablespoon STEVIVA BRANDS FRUCTEVIA
1 cup whipping cream
1 tablespoon grated orange zest plus 1 additional teaspoon reserved for garnish
2 ounces dark chocolate
1 tablespoon vegetable oil

How to make:

Combine together butter and cookie crumbs in a bowl. Press into bottom of 9 inch springform pan.
In a small saucepan add gelatin and orange juice, stir over low heat until dissolved. Remove from stove and cool completely. In a mixing bowl, combine cream cheese and Fructevia. Gradually add in the gelatin orange juice mixture. Whip the 1 cup whipping cream until you have stiff peaks. Fold into cheesecake filling and stir in the orange zest. Pour mixture into the crust and chill well, until firm, about 4 hours. Before serving, in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth. Drizzle over the cheesecake. Garnish with reserved 1 teaspoon grated orange zest and serve.