Chocolate Ricotta Cheesecake.
16 servings 5.25 carbs per serving using liquid splenda as sweetener.
[COLOR=DarkRed]I need to point out this cheescake is not major sweet by design. It has a big chocolate bite that will work wonders for a chocolate fix. The drizzle[/COLOR](1/2 oz.unsweetened chocolate, 1 tablespoon cocoa butter, sweeten to taste) [COLOR=DarkRed]I put over it was sweet as a hint of contrast.[/COLOR]
4 T. butter, softened
3 T. cocoa butter, melted
1 oz. (1 square)unsweetened bakers chocolate (finely grated)
(approx 1/2 sweetener equivalent)
2 T. granular erythritol
1/2 teaspoon vanilla
1/2 cup almond flour
3 T. wheat protein isolate 5000
1 T. resistant wheat starch
1 T. wheat bran
1/2 teaspoon baking powder
1/2 teaspoon baking soda
In a medium bowl, mix together the butter, chocolate, egg, erythritol, Sweetner and vanilla till well combined.
Combine dry ingredients and add to butter mixture; beat until combined and smooth.
Scoop a tablespoon of the dough and place on greased or parchment-lined baking sheet into about 6 equal cookies about an inch apart.
Bake in a 350 degree oven for 15 – 20 minutes.
Note: When cookies are cool crush into 1 1/2 cups chocolate cookie crumbs.
Spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
In a medium bowl, toss together crumbs and cocoa butter until crumbs are evenly coated. Pat mixture into bottom of springform pan and set aside.(At this time I covered sides and bottom double layered with foil to prevent springform from leaking latter when it bakes in a water bath.)
8 ounces unsweetened chocolate, chopped
1 cup heavy cream
22 ounces ricotta cheese
(1/4 sweetener equivalent)
(1/4 sweetener equivalent)
1/3 c. granular erythritol
1/3 c. polyD
1 t. vanilla extract
4 large eggs
Put chocolate, 1/4 sweetener and cream in medium bowl and place bowl over saucepan filled 1/3 of the way with simmering water. Heat, stirring frequently until chocolate is melted and mixture is smooth. remove bowl from over pan and set aside to cool.
In mixer bowl, beat ricotta cheese at low speed until very smooth and creamy. Add 1/4 sweetener, erythritol, polyD and mix well. Add vanilla and eggs, one at a time, beating well after each addition. Add chocolate mixture and mix to combine.
Pour filling into prepared pan and tap lightly to knock out some air. Place in a large roasting pan and and fill 1 1/2" to 2" with very hot water. Cover roasting pan with foil and bake 55 - 60 min. or until set on sides but still jiggly in the center. When done, remove from water bath and allow to cool. Remove sides of pan and chill for at least 3 hours before serving.
Best aged 24 hours.
Wow! This looks awesome! :notwrthy:
Thanks for sharing!
What did you dress the plate with Kevin? Looks great!!!
Guess I need to read! Sorry about that. . .yeah, the black!
Wow, just that chocolate cookie looks yummy!
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