This is a recipe I have been using for a long time. It is a fun recipe and absolutely delicious! It looks artistic as well with all those pretty swirls.

CHOCOLATE ECSTASY CHEESECAKE

Tunnels of gooey chocolate sauce built into a velvety-smooth cheesecake makes for a very sensual experience. Cheesecakes are such a perfect dessert for low-carbers. It is where we can shine without a question, as fat is not the enemy for us.

Graham Cracker-like Crust:

²/₃cup Gluten-Free Bake Mix 2, OR (150 mL)
a mix of ground almonds and 2 tbsp coconut flour

²/₃cup ground almonds (150 mL)

¹/₃cup butter, melted (75 mL)
Sweetener to equal 4 tsp sugar (20 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)

1¹/₂envelopes unflavored gelatin (22 mL)

¹/₄cup water (60 mL)

Condensed Milk Chocolate Sauce (see below! :))

Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix 2 (OR alternative), ground almonds, butter and sweetener. 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 gelatin and water. Microwave 45 seconds. Add gelatin mixture to cream cheese mixture along with 1/2 cup (125 mL) Condensed Milk Chocolate Sauce (see below); 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 in recipe below.

Variation: Frozen Chocolate Ecstasy Cheesecake: Freeze cheesecake and let thaw at room temperature at least 20 minutes, or until easy to slice, before serving.

Helpful Hint: For a really creamy taste experience, leave cheesecake at room temperature for 30 minutes or so.

Yield: 16 servings

1 serving

348.9 calories

7.7 g protein

34.1 g fat

4.2 g net carbs

CONDENSED MILK CHOCOLATE SAUCE

Decadent, rich and thick chocolate sauce as a topping for desserts.

¹/₂cup whipping cream (125 mL)

¹/₃cup butter, melted (75 mL)

¹/₃cup Da Vinci^® Sugar Free (75 mL)

French Vanilla, OR Vanilla Syrup

Liquid sweetener to equal 1 cup sugar (250 mL)

¹/₃cup vanilla whey protein (75 mL)

¹/₃cup skim milk powder, OR (75 mL)

whole milk powder, OR coconut milk powder, OR
heavy cream powder (last two available on Amazon)

¹/₈tsp xanthan gum, optional (0.5 mL)

1 oz unsweetened Baker's chocolate, melted (30 g)

In blender, combine whipping cream, butter, Da Vinci^® Sugar Free French Vanilla, OR Vanilla Syrup, liquid sucralose, OR stevia, vanilla whey protein, skim, OR whole milk powder (OR other alternatives) and xanthan gum. Blend until smooth. Add melted chocolate; blend. Serve immediately or refrigerate and use later.

Yield: 1²/₃cups (400 mL)

1 tbsp (15 mL) per serving

47.5 calories

1.4 g protein

4.5 g fat

0.8 g net carbs

Variations: Condensed Milk Chocolate Frosting: Use ¹/₃cup (75 mL) whipping cream and 2 tbsp (30 mL) Da Vinci^® Sugar Free Vanilla Syrup. Yield: 1 cup (250 mL). 12/16/36 servings:

92.6/69.5/30.9 calories, 2.9/2.2/1.0g pro, 8.6/6.4/2.9g fat, 1.7/1.3/0.6g net carbs

Caramel Sauce/Frosting: Substitute Da Vinci^® Sugar Free Caramel Syrup in main recipe and use cocoa butter instead of chocolate. Follow instructions for variation above for frosting as opposed to the sauce in the main recipe.

Any-Flavor Sauce: Cocoa butter and Da Vinci^® Sugar Free Syrup flavor of choice or chocolate and Da Vinci^® Sugar Free Syrup flavor of choice.

Da Vinci^® Alternative: Use water, appropriate flavored extract and extra sweetener (equal to 4 tsp sugar).

Helpful Hints: This sauce is thick and becomes a little thicker upon chilling.

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