Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions > Memorial to Kevinpa: His Best Recipes
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 07-19-2006, 01:40 AM   #1
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
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]

Crust
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 egg
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.)

Filling
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.
Enjoy!






Kevinpa is offline   Reply With Quote

Sponsored Links
Old 07-19-2006, 04:01 AM   #2
Way too much time on my hands!
 
Mackenzie's Avatar
 
Join Date: Apr 2005
Posts: 14,504
Gallery: Mackenzie
WOE: Lower Carb
Start Date: Restart 9/13/05
Wow! This looks awesome!

Thanks for sharing!

Mackenzie
Mackenzie is offline   Reply With Quote
Old 07-19-2006, 05:29 AM   #3
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,099
Gallery: magnamater
What did you dress the plate with Kevin? Looks great!!!
magnamater is offline   Reply With Quote
Old 07-19-2006, 05:34 AM   #4
Blabbermouth!!!
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,577
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by Kevinpa
[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]
Do you mean the drizzle in black?
Kevinpa is offline   Reply With Quote
Old 07-19-2006, 05:48 AM   #5
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,099
Gallery: magnamater
Guess I need to read! Sorry about that. . .yeah, the black!
magnamater is offline   Reply With Quote
Old 11-06-2007, 05:14 PM   #6
Senior LCF Member
 
swinglow's Avatar
 
Join Date: Sep 2007
Location: Goldsboro, NC
Posts: 576
Gallery: swinglow
Stats: 247.6/236.6/195
WOE: Simeon's R1P2 til May 15, 2010
Start Date: March 28, 2010
Wow, just that chocolate cookie looks yummy!
swinglow is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 03:27 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.