1 cup ground almonds (250 mL)
Sweetener to equal 2 tsp sugar (10 mL)
1 egg white
1 cup ricotta cheese (250 mL)
16 oz regular cream cheese, softened (500 g)
Liquid sweetener (sucralose or stevia) to equal 11/4 cups sugar (300 mL)
1/4 cup granulated erythritol (60 mL)
1/3 cup Dutch cocoa (75 mL)
1/4 cup sour cream (50 mL)
2 tsp vanilla extract (10 mL)
1/8 tsp salt (0.5 mL)
1 cup sugar-free chocolate chips (250 mL)
Almond Crust: In small bowl, combine ground almonds, sweetener and egg white. Spread in bottom of 9-inch (23 cm) springform pan. Cover with plastic wrap and press out evenly; remove wrap. Bake in 350°F (180°C) oven 10 minutes. Cover with foil and bake 5 more minutes.
Filling: In food processor with sharp blade or in blender, process ricotta cheese until smooth. Add cream cheese; process. Add liquid sweetener, erythritol, Dutch cocoa, sour cream, vanilla extract and salt. Add eggs one at a time while processing, just until combined. Stir in chocolate chips. Spray sides of springform pan with nonstick cooking spray. Pour cheesecake batter over baked crust.
Bake in 350°F (180°C) oven 40 to 45 minutes, or until firmly set around edges and softly set in center.
Variation: Chocolate Raisin Cheesecake: Omit chocolate chips and substitute 1/3 cup (125 mL) plump, seedless California raisins, snipped in half.
Yield: 12 servings
10.8 g protein
23.1 g fat
2.0 g fiber
4.4 g carbs