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Enjoy the 4,000+ Low Carb Recipes!!!
3/4 cup Splenda granular(or equivalent of your fave...doesn\'t work as well with all liquid sweetner unless it IS a concentrate)
2 small LINDT 70% cocoa chocolate bars(about 100 g total)(or equivalent of your fave DARK chocolate...the higher the cocoa the lower the carbs....even 5 squares of bakers unsweetened is good)..MELTED AND COOLED!!!
1/3 cup Davinci Khaluha Syrup(or Khaluhi or even B-52 is good...)
How To Prepare:
Preheat oven to 350 degrees.
Line bottom of 9 inch springform pan with parchment(I sprayed with Pam...I didn\'t want to take a chance)....
Beat the cream cheese and 3/4 cup Splenda till smooth with a mixer.
Add the 3 eggs...one at a time.
Add the melted chocolate while still beating....then the syrup.
Pour into springform pan.
Bake for 45-50 minutes in a one inch water bath.
Watch cheesecake and test with a knife that comes out clean!!(center should seem set)Ovens vary!
Cool and refridgerate for at least 3 hours(the hard part!)
You can always drizzle chocolate syrup and toss toasted almond slices on top if you are FANCY!!
Number of Servings:
Carbs per serving - include all nutritional information if known: