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Enjoy all the flavours of a low-carb lifestyle with this terrific, quick and easy collection of recipes, featuring a wide selection of convenient dinners, sweet low-carb desserts, savoury appetizers and snacks.

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Low-Carb Recipes
Chocolate Cheesecake

Chocolate Cheesecake      "Chocolate Cheesecake" is available in PDF format print friendly version
A dark, hazelnut crust lies beneath creamy cheesecake drizzled with chocolate.
 
CHOCOLATE HAZELNUT CRUST
Ground hazelnuts (filberts)1 cup250 mL
Hard margarine (or butter), melted3 tbsp.50 mL
Cocoa, sifted if lumpy3 tbsp.50 mL
Low-calorie sweetener (Splenda)2 tbsp.30 mL
 
LIGHT CREAM CHEESE FILLING
Blocks of light cream cheese (8 oz.,22
250 g, each), softened
Light sour cream1 cup250 mL
Low-calorie sweetener (Splenda)1/2 cup125 mL
Large eggs33
 
Semi-sweet chocolate baking squares22
(1 oz., 28 g, each)
Hard margarine (or butter) 2 tsp.10 mL
 
Chocolate Hazelnut Crust: Combine all 4 ingredients in small bowl. Press firmly in bottom of greased 8 inch (20 cm) springform pan. Bake in 350°F (175°C) oven for 10 minutes. Cool completely.

Light Cream Cheese Filling: Beat cream cheese, sour cream and sweetener in medium bowl until smooth. Add eggs, 1 at a time, beating after each addition until just combined. Spread evenly over crust. Bake in 325°F (160°C) oven for about 50 minutes until centre is almost set. Remove from oven. Run knife around inside edge of pan to allow cheesecake to settle evenly. Let stand in pan on wire rack until cooled completely.

Heat chocolate and margarine in small heavy saucepan on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth. Drizzle over cheesecake. Chill for at least 6 hours or overnight. Cuts into 12 wedges.
 
1 wedge: 256 Calories; 22.2 g Total Fat (11.6 g Mono, 1.6 g Poly, 8.9 g Sat); 84 mg Cholesterol; 8 g Carbohydrate; 1 g Fibre; 8 g Protein; 357 mg Sodium
 
 
 
Reprinted from Low-Carb Recipes © Company's Coming Publishing Limited

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