ALMOND MILK-CHOCOLATE CHEESECAKE
This cheesecake is so firm that it tastes like a baked cheesecake.
Graham Cracker-like Crust:
2/3 cup Low-carb Bake Mix
2/3 cup ground almonds
1/3 cup butter, melted
2 SPLENDA® packets
Milk Chocolate Filling:
1/2 cup Confectioner’s Sugar Substitute (here)
1/4 cup cocoa
1 envelope gelatin
3/4 cup whipping cream
1/4 cup water
1/2 tsp vanilla extract
12 oz light cream cheese, softened
1/2 cup SPLENDA® Granular
1/4 cup water
Graham Cracker-like Crust: In medium bowl, combine Low-Carb Bake Mix, ground almonds, butter and SPLENDA® . Press into 9-inch glass pie dish. Bake in 350°F oven 10 minutes, or until turning brown.
Milk Chocolate Filling: In medium saucepan, combine Confectioner’s Sugar Substitute, cocoa and gelatin. Gradually whisk in whipping cream and 1/4 cup water. Whisk over medium-low heat just until gelatin dissolves. Do not boil. Remove from heat. Stir in vanilla extract.
In food processor with sharp blade, blender or in a bowl with electric mixer, process cream cheese until smooth. To cream cheese, add SPLENDA® Granular and 1/4 cup water; process. Add milk chocolate sauce; process until smooth. Fill prepared crust. Sprinkle with teaspoon grated, unsweetened chocolate, if desired. Refrigerate.
Nutritional Analysis: 12 servings
244.3 calories, 8.1 g protein, 21.4 g fat, 5.4 g carbs
Helpful Hints: For a different garnish, omit grated chocolate. Allow cheesecake to set. Garnish with sweetened Crème Fraiche or whipped cream and sprinkle with some grated, unsweetened chocolate. Another idea is to use my drizzling chocolate. This cheesecake is also wonderful with my Nanaimo bar crust. page 185 of Splendid Low-Carbing. (7.8 g Carbs)