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Old 10-29-2010, 02:06 PM   #1
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Christmassy Minty Chocolate Cheesecake (photo)



MINTY CHOCOLATE CHEESECAKE
This Christmassy cheesecake has a very mild, pleasant minty flavor to complement the milk chocolate; however, if you like, you can leave it out.

Crust:
1 cup Low-Carb Bake Mix, OR (250 mL)
Gluten-free Low-Carb Bake Mix
3 SPLENDA® packets
7 tbsp butter, melted (105 mL)
Filling:
24 oz regular cream cheese (750 g)
1 cup ricotta cheese (250 mL)
1/3 cup sour cream (75 mL)
3 eggs
2/3 cup SPLENDA® Granular (150 mL)
7 tbsp powdered erythritol (105 mL)
2 tbsp cocoa (25 mL)
1 tsp vanilla extract (5 mL)
1/4 tsp peppermint extract (1 mL)
4 oz sugar free chocolate chips, (120 g)
(sweetened), OR Lindt bar melted

Crust: In food processor, combine bake mix, SPLENDA® and butter; process. Place in 9-inch (23 cm) nonstick springform pan. Cover with plastic wrap and press to cover bottom of pan. Bake in 350°C (180°F) oven 10 minutes.

Filling: In food processor with sharp blade, process cream cheese, ricotta cheese and sour cream until smooth. Add eggs one at a time while processing. Add SPLENDA® Granular, erythritol, cocoa, vanilla extract and peppermint extract; process. Add melted chocolate chips (soften in microwave oven); process. Pour batter over crust. Bake in 350°C (180°F) oven 45 to 50 minutes, or until top turns light brown and the center is softly set.

Helpful Hints: One cherry has 2 grams of carbs - those are half cherries at 1 g carbs, however, pick off the decoration and give it to someone who would appreciate it more. I also garnished the top with my Creme Fraiche recipe, but you could use whipped cream stabilized with a bit of Xanthan or guar gum and sweetened.
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Old 10-29-2010, 02:15 PM   #2
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Oh, Jen, that's a thing of beauty!

You know what else would be pretty on top - some crushed sugarfree peppermint candies.

Saving this one for closer to the holidays! THANKS!
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Old 10-29-2010, 02:19 PM   #3
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Wow, that would be just perfect, Char! Wish I had access to those like you do. This was a good cheesecake. Only trouble is, when it was half finished and still in the pan, I opened the fridge and it came tumbling out onto the floor! I could have cried!
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Old 10-29-2010, 02:21 PM   #4
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I bet it was, Jen. It looks divine.

Does Netrition sell sugarfree candy canes or peppermints, I wonder? Maybe next time you order. I think I also read that they lowered their shipping rates to foreign countries!
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Old 10-29-2010, 02:22 PM   #5
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Or how about some granulated Erythritol, or even Splenda, shaken with a drop of red or green food color, then sprinkled on top?

You know me, always the cooking wheels are a'spinnin' ...
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Old 10-29-2010, 02:26 PM   #6
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Hmmm, maybe a bit of powdered erythritol, melted butter, water or cream, and food coloring and then decorate with that as well as the rest. That would be pretty! Great idea!
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Old 10-29-2010, 02:27 PM   #7
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I really hate it when I embarrass myself by licking the computer screen when I'm at work.......

Jen - you are amazing!!
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Old 10-29-2010, 02:35 PM   #8
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Old 10-29-2010, 02:36 PM   #9
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Jennifer: What a beauty that cheesecake is!! (or was)..Anyway, it is extremely tall, which is a nice sized dessert for Christmas. Love it..

I can mail you some SF peppermint candies if you want..I would do it, too..Let me know.
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Old 10-29-2010, 02:38 PM   #10
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Quote:
Originally Posted by CarolynF View Post
I can mail you some SF peppermint candies if you want..I would do it, too..Let me know.
See...it's things like this and people sharing their recipes and their knowledge that make me LOVE LCF!!!! This is a fantastic place to be!!!!
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Old 10-29-2010, 02:43 PM   #11
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That looks so DEVINE!!!!!
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Old 10-29-2010, 03:25 PM   #12
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That sounds really good!
I did want to say that I had to keep reading the last part of the crust instructions, cause I kept reading it wrong. I kept reading it like you were putting the crust in the oven with the plastic wrap on, but knew you couldn't (and wouldn't) do that.
And I know that 99% of the people would also realize that they had to take it off after pressing the crust down, but figured that there might me a very slight chance that a 1% might not understand that, and might put it in the oven with it still on. What a disaster that would be!! So I'm posting this possibly silly reply just in case. LOL

Again, it sounds yummmyyyy!
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Old 10-29-2010, 03:44 PM   #13
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LOL Billie - good point! You never know!

Thanks Carolyn, SmileySue (heehee!), Rosethorns and Jigglenomore. I agree, SmileySue, people are so nice on this board. You included!

Carolyn, I'd like to say, yes, but really don't worry. Besides, it costs so much to ship things down to us from Miami. I'll check if Netrition sells it, as I'm getting ready to place an order soonish - makes more sense to ship more things, than just a little at a time.
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Old 10-29-2010, 03:51 PM   #14
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I found them..Brachs has them at netrition..Brach's Sugar Free Candy

I didn't know there was so much candy at netrition..
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Old 10-29-2010, 06:05 PM   #15
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Wow! Just wow! That looks fantastic!!!
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Old 10-29-2010, 09:43 PM   #16
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What a thing of beauty! You are truly an amazing chef, Ms. Jennifer!!
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Old 10-30-2010, 07:55 AM   #17
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Creme Fraiche for Garnish

CRÈME FRAICHE
Lovely sweetened whipped topping for serving with desserts or for garnishing desserts. It holds up better than plain whipped cream and tastes better. Double Thickening agent, page 66, for thicker Crème Fraiche.
1 cup whipping cream (250 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/4 tsp Thickening Agent, page 66 (1 mL)
(optional) (or use Xanthan or guar gum)
2/3 cup regular sour cream, OR (150 mL)
nonfat sour cream
1/2 tsp vanilla extract (2 mL)

In food processor, on low speed, process whipping cream with SPLENDA® Granular. While processing, sprinkle in Thickening Agent, page 66, if using, through feed tube. Process until thick. Add sour cream and vanilla extract; process on medium high speed just until combined. It will keep at least one week or longer in the refrigerator.

Yield: 2 1/8 cups (525 mL)
2 tbsp (25 mL) per serving
56.2 calories
0.5 g protein
5.4 g fat
1.5 g carbs

Variation: Lower Carb Alternative: Omit SPLENDA® Granular. Use 1/2 tsp (2 mL) to 3/4 tsp (3 mL) Thickening Agent, page 66. Use 1/4 cup (50 mL) Da Vinci® Sugar Free Syrup such as Vanilla or French Vanilla instead of SPLENDA® Granular. Process whipping cream and Thickening Agent until thick. Add syrup along with sour cream; process on medium high speed. Add extra 1/4 tsp (1 mL) Thickening Agent, page 66, if necessary, as well.
2 tbsp (25 mL) per serving: (53.6 calories, 0.5 g protein, 5.4 g fat, 0.8 g carbs)

Helpful Hints: Thickening Agent, page 66, makes Crème Fraiche firmer and easier to garnish desserts using a pastry bag.

This topping is wonderful on fresh fruit salad or fresh strawberries and on a myriad of desserts. In my opinion, it tastes better than sweetened whipped cream. Recipe may easily be doubled or halved.

Half this recipe will suffice as a topping for a cheesecake.
Yield: 12 servings. 1 serving: (42.0 calories, 0.4 g protein, 4.1 g fat, 1.1 g carbs)
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Old 10-30-2010, 08:52 AM   #18
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Thanks Pooti and Linda.

Carolyn, this cheesecake was very high - it's not just the photo angle. I bought a new, nonstick springform pan with a high pan circumference - says it is a 9" pan, but I went and measured the bottom and it is more like 8 3/4 inches and my old one is closer to 9 3/4 inches. It makes a big difference to the height of the cheesecake.
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Old 11-20-2010, 04:39 PM   #19
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Dumb question, is Carbquick and option for the crust? Or your recipe that Beeb posted? Is that what you are meaning for the bake mix?

This looks ideal for Christmas.

Crust:
1 cup Low-Carb Bake Mix, OR (250 mL)
Gluten-free Low-Carb Bake Mix
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