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Wednesday, December 19, 2012



Tunnels of gooey chocolate sauce built into a velvety-smooth cheesecake makes for a very sensual experience. Jeanne Lobsinger, who was like a mother to me described it as such and hence the name was given to this cheesecake!

Graham Cracker-like Crust:
2/3  cup Gluten-Free Bake Mix 1, OR (150 mL)
  2, page___, OR page___
2/3  cup ground almonds (150 mL)
2 SPLENDA® packets
1/3  cup butter, melted (75 mL)
16 oz regular cream cheese, (500 g)
Liquid sucralose to equal 1 cup SPLENDA® Granular (250 mL)
1 cup whipping cream (250 mL)
1/4  cup water (60 mL)
11/envelopes unflavored gelatin (22 mL)

CondensedMilk Chocolate Sauce and Caramel Sauce, page___

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix 1, page___, OR Gluten-Free Bake Mix 2, page___, ground almonds, SPLENDA® and butter.  Press into 9-inch (23 cm) springform pan.  Bake in 350°F (180°C) oven 10 minutes, or until turning brown.

Filling:  In food processor with S-blade, blender or in bowl with electric mixer, process cream cheese and liquid sucralose, OR SPLENDA® Granular until smooth.  Add whipping cream gradually while processing.  In cereal bowl, combine water and gelatin.  Microwave 45 seconds.  Add gelatin mixture to cream cheese mixture along with 2/cup (150 mL) Condensed Milk Chocolate Sauce, page___; process. 

Pour over prepared crust.  Pour remaining sauce over cheesecake in 5 blobs, placed randomly.  Use flat, dinner knife to gently swirl between the blobs.  Chill. 

Condensed Milk Chocolate Sauce:  Prepare as directed on page___.

Variations:  Frozen Chocolate Ecstasy Cheesecake:  Freeze cheesecake and let thaw at room temperature at least 20 minutes, or until easy to slice, before serving.

Caramel Ecstasy Cheesecake:  Use 11/tsp (7 mL) vanilla extract in filling and Caramel Sauce, page___. (4.0 g net carbs)

Yield:  16 servings
1 serving
348.9 calories
7.7 g protein
34.1 g fat
4.2 g net carbs

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