Black Forest Cheesecake
Many people prefer a cheesecake containing ricotta cheese. This cheesecake has a marbled effect and it gets better as it ages.

Almond Crust:
1/2 cup ground almonds
2 tbsp Splenda Granular
1 tbsp oat, whole wheat pastry flour, soy
or spelt flour
2 tbsp butter, melted
1 egg yolk
2 cups ricotta cheese
12 oz regular cream cheese, softened
1/2 cup sour cream
1 1/4 cups Splenda Granular
3 eggs
10 cherries, pitted and cut in half
1/4 cup cocoa
1/4 cup chocolate whey protein powder
2 tbsp Da Vinci Sugar Free Chocolate syrup, OR
water and chocolate extract and 1 Splenda packet
1 tbsp whipping cream
1 tsp Thickening Agent, page 60, OR
use xanthan gum or ThickenThin/Not Starch by Expert Foods
whipped cream and additional cherries, if desired

Almond Crust: In medium bowl, combine ground almonds, Splenda Granular and flour of choice. Stir in butter and egg yolk. Sprinkle in 9-inch glass pie dish or springform pan. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350 deg. F. oven 10 minutes or until turning brown at edges.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process ricotta cheese until smooth. Add cream cheese, sour cream, Splenda Granular and eggs. Process just until smooth. Pour half cheesecake batter over baked crust. Arrange cherries on top of batter. Add cocoa, chocolate whey protein powder, Da Vinci Sugar Free Chocolate syrup, whipping cream and Thickening Agent, page 60, to remaining batter; process. Pour over cherries. Bake in 350 deg. F. oven 35 to 40 minutes, or until center is softly set. When cooled completely, garnish with whipped cream or my Creme Fraiche (holds up much better) and additional cherries or grated chocolate (as in photo), if desired. Refrigerate.

Yield: 12 servings,1 serving: 227.6 calories, 12.2 g protein, 16.6 g fat, 8.2 g carbs