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Saturday, September 25, 2010



An easy, beautiful and delicious cheesecake.

Text Box: Yield:  12/16 servings1 serving378.0/283.5 calories8.5/6.4 g protein32.4/24.3 g fat5.9/4.5 g carbsCrust:
1/2 cup ground almonds (125 mL)
2 tbsp SPLENDA® Granular (25 mL)
1 tbsp oat flour (15 mL)
2 tbsp butter, melted (25 mL)
1 egg yolk
16 oz light cream cheese, softened (500 g)
8 oz regular cream cheese, softened (250 g)
3/4 cup SPLENDA® Granular (175 mL)
1/2 cup powdered erythritol (125 mL)
1/3 cup unsalted butter, melted (75 mL)Semi-sweet chocolate chips
3 eggs
2 tbsp vanilla extract (25 mL)
1 cup (6 oz) sugarless chocolate chips (250 mL)
1 can Thick Cream, Carnation (25% M.F.) (170 mL)
Crust: In medium bowl, combine ground almonds, SPLENDA® Granular and oat flour. Stir in butter and egg yolk. Sprinkle in 9-inch (23 cm) glass pie dish or springform pan. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes or until turning brown at edges.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth. Add SPLENDA® Granular, erythritol, butter, eggs and vanilla extract; process until smooth. Pour over crust. Bake in 350°F (180°C) oven 35 to 40 minutes. Cool to room temperature. Spread with Ganache.

Ganache: In cereal bowl, pour boiling water over chocolate chips. When they test soft and molten to the tip of a pointy knife, pour the water off. Stir in the cream.


This makes for a very substantial cheesecake filling. I’ve used either of these fillings for the Ganache Cheesecake and both are nice.

24 oz regular cream cheese

3/4 cup sour cream

1 cup SPLENDA® Granular

1/2 cup erythritol

6 eggs

2 tsp vanilla extract

In food processor, process cream cheese. Add sour cream, SPLENDA® Granular and erythritol; process. Add eggs one at a time while processing and add vanilla extract while processing.

Bake in water bath at 325°F for 1 hour or until set.

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anne h said...

Yummy yummmy yummmmmmmmy looking!

Jennifer said...

Thanks, Anne. It is yummy.

Amy Dungan said...

This looks great! I'll have to try it soon! Thanks!

Jennifer said...

Hi Amy!! So nice to see you. :-)