Saturday, November 27, 2021

CHOCOLATE CHIP MINT CHEESECAKE

 






CHOCOLATE CHIP MINT CHEESECAKE
Fabulous milk chocolate peppermint 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!  If you prefer, you can skip the chocolate chips!  If you don't like peppermint, use vanilla extract instead.  Lots of possibilities with this delicious cheesecake.  You can even add a bit of rum extract with the chocolate raisin option.



Almond Crust:
1 1/4 cups almond flour (300 mL)
1/4 cup powdered erythritol (60 mL)
1/4 cup butter, melted (60 mL)
Filling:
1 cup ricotta cheese (250 mL)
16 oz regular cream cheese, softened (500 g)
Liquid sweetener to equal 1 1/4 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)
1 tsp peppermint extract (5 mL)
1/2 tsp vanilla extract (5 mL)
3 eggs
1/2 cup sugar-free chocolate chips, OR this one, optional (125 mL)


Almond Crust: In small bowl, combine almond flour, sweetener and butter. Spread in bottom of 9-inch (23 cm) spring form pan. Cover with plastic wrap and press out evenly; remove wrap. Place in freezer to harden.

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, peppermint extract and vanilla extract.. Add eggs one at a time while processing, just until combined. Stir in chocolate chips. Spray sides of spring form pan with nonstick cooking spray. Pour cheesecake batter over frozen 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

Amongfriends.us/Findourbeautifulrecipebooks Our LCAF’s books will shortly no longer be available. Get yours now while quantities last! 

NOW SHIPPING - Our exclusive anniversary edition cookbook - Amongfriends.us/Findourbeautifulrecipebooks