Low Carb Chocolate Cheesecake

*Recipe and image from diabeticgourmet.com

This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

YIELD & CONSIDERATIONS

  • 16 servings

  • Requires a 9-inch springform pan

INGREDIENTS

Crust Ingredients:

  • 1/2 cup finely ground almonds

Cheesecake Ingredients:

  • 3 packages (8 ounces each) reduced fat cream cheese, softened

  • 1-1/4 cups Equal ® Spoonful or Granulated*

  • 2 eggs

  • 2 egg whites

  • 1/4 teaspoon salt

  • 1 cup reduced fat sour cream

  • 2 teaspoons vanilla

  • 4 ounces (4 squares) semi-sweet chocolate, melted and cooled

  • Fresh raspberries, optional

  • Fresh mint, optional

* May substitute 30 packets Equal sweetener. May substitute 1-1/4 cups Splenda® for the equal (if making multiple, substitute Splenda® for Equal® at a 1:1 ratio.

DIRECTIONS

  1. For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.

  2. For Cheesecake, beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.

  3. Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.