An elegant, delicious cheesecake – a classic that will surely impress. The chocolate is a milk chocolate flavor, however, if you would like a deeper chocolate simply use unsweetened Baker’s chocolate and sweeten the chocolate batter according to your own taste. The cookie crust is thick and substantial. The texture of this cheesecake is simply perfect – silky smooth and creamy offset by a delicious and thick, substantial cookie crust.
Cheesecakes are a low-carber's best friend when it comes to desserts. Please feel free to use your own favorite sweetener. The only criteria is that it tastes sweet enough to you! The little packets of sweetener used to sweeten coffee do have carbs and will make the carbs per serving higher.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1 There is another article and video here: Part 2.
Cookie Crust, OR use your own favorite crust:
12/3 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (400 mL)
almond flour (or mix of almond flour and some coconut flour or
mix of almond flour and ground walnuts)
1/3 cup powdered sweetener, OR (75 mL)
1/2
cup butter, melted (125 mL)
1/8
tsp almond extract (0.5 mL)
Filling:
24 oz regular cream cheese, room temperature (750 g)
3 large eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2
cup granulated sweetener (125 mL)
1/2
cup whipping cream (125 mL)
1 tbsp vanilla extract (15 mL)
4 oz ssugar-free chocolate chips, OR this one, melted (120 g)
(3/4 cup; 175 mL), OR Baker’s unsweetened chocolate
Preheat the oven to 375°F (190°C).
Cookie Crust: In medium bowl, combine Gluten-Free Bake Mix 2 (OR alternative) and powdered sweetener. In small bowl, combine melted butter and almond extract. Add butter mixture to the dry ingredients and combine well. Using plastic wrap, press crust evenly into 8-inch (20 cm) or 9-inch (23 cm) springform pan. Bake 5 minutes and set aside.
Filling: In bowl with mixer or in food processor, process cream cheese. Add eggs, liquid sweetener, granulated sweetener, whipping cream and vanilla extract.
Pour half the cheesecake batter over prepared crust. To the other half, add the melted chocolate and process until smooth. Pour chocolate cheesecake batter over the top of the white cheesecake filling leaving some white spaces. Swirl lightly with a knife to create a marbled effect. Bake 30 to 35 minutes, or until the 21/2 –inch (6 cm) perimeter appears to have set when gently shaken. Run a knife gently around the perimeter to loosen.
Allow the cheesecake to come to room temperature, place a dinner plate over top of the cheesecake pan and refrigerate.
Helpful Hints: To melt the chocolate, you can use the top of
a double boiler, or you can use a sauce-pan on low heat, stirring frequently. If using Baker’s unsweetened chocolate, you
will need to use more sweetener for the chocolate cheesecake batter.
Yield: 12/16 servings
1
serving
427.4/320.5
calories
10.4/7.8 g
protein
33.5/28.1
g fat
0/0 g fiber
6.2/4.6
g net carbs
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