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Friday, September 19, 2014


Fabulous milk chocolate cheesecake studded with chocolate chips and garnished with my Creme Fraiche (CLICK) recipe and sprinkled with grated, unsweetened chocolate.  Cheesecakes are the perfect dessert for low-carbers, as we are not so concerned about fat.  Here is where we can excel, I think.  Cheesecakes are so easy to make and can be a work of art with not too much trouble...lot easier than decorating a cake!

Talking about Fat...we have been vindicated: 

Almond Crust:
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)
3 eggs
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
1 serving
279.9 calories
10.8 g protein
23.1 g fat
2.0 g fiber
4.4 g carbs

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

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