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Saturday, September 25, 2010

CHOCOLATE GANACHE CHEESECAKE



CHOCOLATE GANACHE CHEESECAKE

An easy, beautiful and delicious cheesecake.  This is a great recipe for Chocolate Lovers!  The Ganache will not be too hard to cut through either. You can usually find the cream I am talking about in the Mexican section of a store?  Maybe someone can correct me here.  

Crust:
1 cup ground almonds (150 mL)
2 tbsp powdered erythritol (30 mL)
2 tbsp vanilla whey protein powder (30 mL)
3 tbsp butter, melted (25 mL)
1 egg yolk
Filling:
16 oz light cream cheese, softened, OR regular (500 g)
8 oz regular cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
1/3 cup unsalted butter, melted (75 mL)
3 eggs
2 tbsp vanilla extract (30 mL)
Ganache:
1 cup (6 oz) sugarless chocolate chips, OR 70% Lindt chocolate bar, chopped (250 mL)
Crust: In medium bowl, combine ground almonds, erythritol and whey protein. Stir in butter and egg yolk. Spread out 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 cheese until smooth. Add liquid sweetener, 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 surface 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.
ALTERNATE CHEESECAKE FILLING
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.


For other great Low-Carb, Gluten-Free recipes by the team & me:

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12 servings/16 servings
1 serving
412.4/309.3 calories
10.0/7.5 g protein
36.2/27.2 g fat
0.9/0.7 g fiber
4.2/3.1 g net carbs
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4 comments:

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. :-)