Chocolate Cheesecake
www.reciperewards.com

Makes 10 servings


Ingredients:

2 packages (8 ounces each) cream cheese, softened
2 eggs
1/3 cup plus 2 teaspoons granular sugar substitute,* divided
2 tablespoons honey
3 teaspoons vanilla, divided
2 level tablespoons unsweetened cocoa

"optional" 1 cup heavy whipping cream (for whipped cream)

NOTE:

*Choose a sugar substitute that measures like sugar, such as Splenda® or Equal® Spoonful.



Directions:

1. Preheat oven to 350°F. Spray 8-inch round cake pan with nonstick cooking spray. Cut 8-inch parchment paper or wax paper circle to fit bottom of pan. Place paper in pan; spray lightly with cooking spray.

2. Beat cream cheese, eggs, 1/3 cup sugar substitute, honey and 2 teaspoons vanilla in large bowl of electric mixer at medium speed 2 to 3 minutes just until well blended. With mixer running on low speed, beat in cocoa until well blended. Do not overbeat.

3. Pour batter into prepared pan. Bake 35 to 40 minutes until center is set. Cool 10 minutes on wire rack; run thin spatula around edge of cheesecake to loosen. Cool completely.

4. Invert cheesecake onto plate. Remove parchment paper. Place serving plate over cake; invert cake top side up. Cover loosely with plastic wrap. Refrigerate at least 4 hours or overnight.

5. Beat cream, remaining 2 teaspoons sugar substitute and 1 teaspoon vanilla in small deep bowl with electric mixer high speed until stiff peaks form. Serve with cheesecake.





Nutritional Information:

Nutrients per Serving:

(1/10 of cheesecake and 2 tablespoons whipped cream)

Calories: 296
Calories from Fat: 82 %
Total Fat: 27 g
Cholesterol: 125 mg
Carbohydrate: 7 g (subtract 2 grams of carbs without whipped cream)
Fiber: 1 g
Protein: 6 g
Sodium: 158 mg

Eep! That's adding a lot of carbs to your recipe unfortunately, 35 carbs in fact. And I'm not sure if any LC plans allow honey before maintenance phase, certainly Atkins doesn't. Although it looks like a super yummy recipe, you might want to leave out the honey but increase the sugar substitute a bit, or maybe check out some of the other chocolate cheesecake ones. I'm sure the honey adds a really nice flavour though, it's a shame there's no such thing a low carb honey

One other thing I just noticed, the carb count says 7g per serving but do you know if that includes the carbs from the sugar substitute?

Thanks for posting though GinaLeanne, you've reminded me that I'm supposed to be making cheesecake for Tuesday night! Everyone loves cheesecake and they never notice it's low carb

Em

There is sugar free honey. It dosen't taste 100 percent like honey but it's a good substitute.
I have some that I got in the same area as the regular honey at wal mart.

Send it over my way, jareddo! It would probably be great in this recipe! Hmm, bet we can't get it in Australia but I'll keep an eye out for it. Thanks!

Em

Thanks for the recipe Gina! Looks delicious.
Cheesecake is one of my favorite things.
I have a recipe for low carb chocolate chip cheesecake (I made up the recipe ). I made it this last super bowl.
I'll post it later.

Don't you hate it when you can't get something in your area?
I can't find carbquick where I live. And I really want to try it.

I wonder if we have to put the honey in it???? I am going to try it without it...

I cant find it either.........

Ok here's my recipe for chocolate chip cheesecake:
3 tbsb butter, melted
1/2 cup almonds
3 8 oz. pkg. cream cheese, softened
3/4 cup splenda
1 tbsp. vanilla
1/2 cup sour cream
3 eggs
1 1/2 cups russel stovers low carb chocolate chips, or more to taste(I used more )

1. Grind almonts in a food processer until coarsely ground. Add butter and pulse a couple times to combine. Press almonds evenly along the bottom of a 9-inch springform pan. Refrigerate for 10-15 minutes.
2. Preheat oven to 325.
3. Beat cream cheese, splenda, and vanilla in a larg bowl with an electric mixer on medium speed until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in chocolate chips and pour into the pan.
4. Bake 50-55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Makes 8 servings.
Approximately 10 carbs per serving.

BTW this is the best dessert I've ever tasted in my life!

I really wish I could find some because I want to see how pancakes would turn out with it.
I really miss my pancakes and all of the low carb pancakes I've tried so far taste like crap.

I wonder if you can add the cocoa powder to your recipe, Jared, to make it a chocolate cheesecake?? Of course, you would omit the chocolate chips then. Hmmmmm?? Maybe I'll try that although the chocolate chip one sounds yummy also.

Patty

I don't think it would hurt if you added cocoa powder to it.
But why not leave the chocolate chips in too and make it extra chocolatey?
That's a great idea Patty! Thanks. Next time I make it, I'm going to put cocoa powder in it.
Or I could use Gina's recipe and add chocolate chips to that.
I can't wait until I can start eating sweets again.
I'm restarting induction and I'm also cutting out everything sweet including onions and tomatoes because I really want to get rid of my sugar addiction so I can't make these recipes for a while.

just cut the cake into more pieces and less carbs per slice, you may just have to make more trips to the fridge though, hey, thanks for the recipe Jared!!!!

I'm making it without the honey and not crust.. and using tin baking cups, like cupcake cups so I can freeze them.......I'll let you know how it turns out....