CARAMEL ECSTASY CHEESECAKE

(SEE VARIATION OF RECIPE BELOW)

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:

²/₃cup Gluten-Free Bake Mix 2, OR almond flour(150 mL)

²/₃cup ground almonds, OR almond flour (150 mL)

4 tsp sweetener (20 mL)

¹/₃cup butter, melted (75 mL)

Filling:

16 oz regular cream cheese, (500 g)

softened

Liquid sweetener to equal 1 cup sugar (250 mL)

1 cup whipping cream (250 mL)

¹/₄cup water (60 mL)

1¹/₂envelopes unflavored gelatin (22 mL)

Condensed Milk Chocolate Sauce and Caramel Sauce

Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix 2, OR almond flour, ground almonds, OR almond flour, sweetener 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 sweetener 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 ²/₃cup(150 mL) Condensed Milk Chocolate Sauce; 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 here.

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 1¹/₂tsp (7 mL) vanilla extract in filling and Caramel Sauce. (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