Made this today, much like a cross between chocolate mousse and cheesecake. Much easier to make than it looks. Only takes about 15 minutes to whip up...
Chocolate Cheesecake (15g net carbohydrates per serving, much lower if using sweetener other than granular Splenda. The splenda adds 24g to the total. I count the Maltitol at 1/2 of its carbs since it is only partially metabolized.)
2 pounds cream cheese, at room temperature
1 cup maltitol
1 cup Splenda
(can substitute any granular sweetener to equal 2 cups sugar)
12 ounces Sugar free chocolate chips, melted
1 tablespoon Cocoa
1 teaspoon vanilla
16 ounces sour cream
4 large eggs
1. Have all ingredients at room temperature.
2. Heat oven to 325 degrees.
3. Mix cream cheese at lowest setting of mixer.
4. Add sweeteners equal to 2 cups of sugar.
5. Melt sugar free chocolate (I used dark chocolate) in microwave.
Mix (on lowest setting) cooled chocolate into cream cheese mixture.
6. Mix in cocoa and vanilla.
7. Slowly mix in eggs, 1 at a time.
8. Slowly mix in sour cream.
9. Prepare 9 in springform pan by putting a sheet of parchment paper across bottom of pan, then attaching the sides.
The parchment paper should hang out the sides a bit.
10. Wrap pan through in foil. (To keep out any water from the water bath)
Place pan in a larger pan into oven and add water to the larger pan, up to 1/2 of the sides.
11. Bake for 80 minutes. I check at about 60 minutes. It's done when it jiggles just a little in the middle.
12. Remove from the water bath and cool on wire rack until room temp.
13. Remove the sides from the pan and place in fridge overnight.
14. Slice into 16 pieces.
Per slice, 393 calories, 7g protein, 32g fat, 29g cabs, 14g fiber, 13g net carbs.
*** FYI, I count the maltitol 1/2 of its carbs as fiber to get the net carbs to come out right, and the splenda as 29g carbs per cup. Adjust accordingly to your sweetener.
This sounds really tummy. Thank you for posting :)
I would prefer not to use malitol though. What would you suggest as a sub? I'm thinking a blend of erythritol and perhaps stevia.
I use erythritol and stevia in cheesecakes all the tome and it works out great...I do powder the erythritol in my bullet blender first just because thats what my recipe called for...it keeps the sweetener from recrystalizing when cooling, so you don't get a cruchy texture in your cheesecake. Any grinder would work to powder the sweetener. Good luck.
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