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Source: Karin J. |
Total Carbohydrates: 8 per serving Servings: 16 |
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Chocolate Swirl
Cheesecake |
Prep Time: 9 hours |
1 cup low-carb chocolate
cookie crumbs
1 cup butter, melted
3 tablespoons SPLENDAŽ Granular
1 cup finely chopped
macadamia nuts, pecans, or almonds
3 eggs, separated
3 (8 ounce) packages cream
cheese, at room temperature
1 cup sour cream
1 cup SPLENDAŽ Granular
2 tablespoons
low-carbohydrate baking flour substitute
6 ounces low-carbohydrate,
dark chocolate, melted
3 ounces low-carbohydrate,
dark chocolate, melted
3 tablespoons finely chopped
macadamia nuts, pecans, or almonds
1. Combine cookie crumbs, butter, 3 tablespoons Splenda, and
nuts. Press evenly in the bottom of a 9 inch spring form pan. Chill crust while
preparing the filling. Preheat oven to 350 degrees F.
2. In a large bowl, whip egg whites until stiff but not dry.
3. In another large bowl, beat cream cheese, sour cream, 1 cup
Splenda, and flour substitute until smooth. Beat in egg yolks one at a time,
blending well after each addition. Gently fold whipped egg whites into cream
cheese mixture. Spoon batter into prepared crust.
Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled
effect.
4. Place pan on a cookie sheet in the preheated oven, and bake
60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven
with the door open. When cool, transfer to the refrigerator, and chill
overnight.
5. Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle
with remaining chopped nuts, and then refrigerate until chilled. Scrape
chocolate from pan to form slivers.
Decorate cake with chocolate slivers by heaping over the top, and pressing
vertically onto the sides of the cake.