Welcome to the LCF Recipe Room! You can edit the recipes that you enter - as well as rate and give reviews of other recipes. Log in with your bulletin board account in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!


Previous Product    Next Product
Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: Crust:

1/2 cup pecan meal
1/2 cup almond meal (flour)
1/2 cup unsweetened flaked coconut
1/4 cup Maltitol
1/4 cup Splenda
1/4 cup cocoa powder
4 ounces salted butter


4 - 8 ounce packages cream cheese
3/4 cup Maltitol
3/4 cup Splenda

(filling cont'd)

4 large eggs
1 cup sour cream
3/4 cup grated Callebaut sugar free chocolate
2 squares unsweetened chocolate
2 squares semi-sweet chocolate
1/2 cup salted butter
1/4 cup whipping cream
2 Tbsp. Orange extract
2 tsp. Vanilla extract
How To Prepare: Before beginning, bring all ingredients to room temperature. For best results, the cheese should be left on the counter for a minimum of 3 hours.

Note: where Maltitol is listed as an ingredient, it can be replaced with Splenda or other sweetener that does not break down when heated.

Note: chocolate squares are the Baker's individually wrapped one-ounce squares.
Callebaut is Belgium processed chocolate, and can be substituted with fine quality sugar free chocolate such as Ross Chocolate.

Preheat oven to 350 F. Cover the bottom of a 9" springform pan with parchment paper. Spray inside of pan, including parchment paper with Pam, or other vegetable spray.

To prepare crust:

Melt 4 ounces of butter in microwave safe bowl on high for 20 - 35 seconds in the microwave, stirring after 20 seconds. Make sure butter does not boil.

In a medium bowl, combine the nut meals, the coconut and sweeteners. Add the cocoa, and mix well, making sure there are no lumps of cocoa. Add the melted butter, and mix thoroughly. Press this mixture in the bottom and 2/3 up the sides of the pan. Place in the oven, and bake for 15 minutes. Remove from oven, adjust the crust up the sides of the pan, as it will have crumbled slightly. Cool for 5 minutes, then place the pan in the freezer while you are preparing the filling. This is an essential step in having the crust set up properly.

To prepare filling:

Throughout the preparation of the filling, make sure to scrape the sides and bottom of the bowl frequently.

Cut the cream cheese in cubes (about 15 per package), and add to the large bowl of your mixer. Beat at medium speed with the paddle attachment until all lumps are removed, and the cheese is very light and fluffy. Combine the sweeteners in a small bowl. Gradually add the sweeteners to the cream cheese, while continuing to beat. Scrape the sides and bottom of the bowl, and ensure the mixture is smooth. Reduce the speed slightly, then add the eggs, one at a time, mixing completely after each addition, but not over-beating. Scrape the sides and bottom of the bowl after each addition. Add the sour cream, and blend until incorporated.

For the chocolate mixture:

Melt the 1/2 cup butter over low heat in a small pot on top of the stove. Add the cream, and stir to combine. Add the chocolate, and stir constantly until all of the chocolate is melted. Remove from heat, and add the Orange and Vanilla extracts, stirring to incorporate completely. Let cool for 5 minutes.

Gradually add 1 cup of the cream cheese mixture to the chocolate mixture. Blend completely. Add this chocolate/cheese mixture to the remaining cream cheese mixture, stirring just until completely blended and no streaks remain.

Remove the pan from the freezer, and pour the cream cheese mixture into the pan. It will be quite full. Double wrap the pan with tin foil. (Heavy duty is best.) Place the wrapped pan in a larger pan (I use a lasagna pan), and add boiling water to about 1/2 way up the side of the springform pan. Bake for 1 hour and 20 minutes.

Open the oven door and carefully remove the water bath - pour out the hot water and return the cheesecake, in the larger pan, to the oven. The middle of the cake will be jiggly, so be careful! Turn off the heat, and leave the cheesecake in the oven overnight, with the door slightly ajar.

Refrigerate a minimum of 5 hours before serving. Carefully remove the foil, as it will have water in it.

Hint: For perfect slices, use a large piece of unflavored, waxed dental floss, wrapped around your fingers and pulled taut, to cut through the cake and crust.

Garnish with whipped cream and shaved chocolate, or sections of a Terry's Orange or Drost Chocolate Orange Drops.
Number of Servings: 12
Preparation Time: 3 hours including baking time - plus cooling time
Effort (Easy, Average, Difficult): Average

Powered by: Reviewpost
Copyright 2009 All Enthusiast, Inc.

Netrtion.com Featured Low Carb Products!
Please support our sponsor by purchasing your low carb foods at Netrition.com to ensure that we can continue to provide this LowCarbFriends.com service for FREE!

Low Carb Foods | Bulletin Boards | Reviews | Faces | Recipes | Home

Copyright ©1999-2015 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.