STRAWBERRY CHOCOLATE SWIRL CHEESECAKE
Each bite is like enjoying a delectable strawberry chocolate truffle.
3/4 cup almond flour, (175 mL)
2 allulose (30 mL)
2 tbsp butter, melted (30 mL)
1 egg yolk
Filling:
16 oz reg. cream cheese, softened (500 g)
8 oz light cream cheese, softened (250 g)
1 cup sour cream (250 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 eggs
2 tsp vanilla extract (10 mL)
1/4 cup cocoa (60 mL)
1/4 cup allulose (60 mL)
1 tbsp light olive oil (15 mL)
2/3 cup frozen unsweetened strawberries, thawed (150 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/8 tsp xanthan gum (0.5 mL)
2 tbsp vital wheat gluten, OR any other gluten-free flour product (25 mL)
Crust: In medium bowl, combine almond flour and allulose. Stir in butter and egg yolk. In 9-inch (23 cm) springform pan, cover with plastic wrap; press crust out. Bake in 350°F (180°C) oven 5 minutes. (I used a pie dish here, however, had to make mini cheesecakes in a muffin tin with the surplus batter.)
Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth. Add sour cream, liquid sweetener (to equal 1 cup sugar), eggs and vanilla extract; process. In small bowl, stir 11/2 cups (375 mL) batter, cocoa, 1/4 cup allulose and light olive oil together. In blender, blend strawberries, 1/2 cup (125 mL) liquid sweetener (to equal 1/2 cup sugar) and Thickening Agent until smooth. Add to remaining batter, along with vital wheat gluten or alternate gluten-free flour; process. Seal springform pan with foil all around. Pour half strawberry mixture over crust, dollop with half chocolate mixture over top; repeat. Swirl through layers. Bake in water bath (place in larger pan with boiling water coming about 1-inch (2.5 cm) up sides of springform pan) 10 minutes in 400°F (200°C) oven. Reduce heat to 250°F (120°C); bake 55 minutes. Garnish with chocolate curls, if desired and glazed strawberries.
Yield: 8 servings
2 tbsp vital wheat gluten, OR any other gluten-free flour product (25 mL)
Crust: In medium bowl, combine almond flour and allulose. Stir in butter and egg yolk. In 9-inch (23 cm) springform pan, cover with plastic wrap; press crust out. Bake in 350°F (180°C) oven 5 minutes. (I used a pie dish here, however, had to make mini cheesecakes in a muffin tin with the surplus batter.)
Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth. Add sour cream, liquid sweetener (to equal 1 cup sugar), eggs and vanilla extract; process. In small bowl, stir 11/2 cups (375 mL) batter, cocoa, 1/4 cup allulose and light olive oil together. In blender, blend strawberries, 1/2 cup (125 mL) liquid sweetener (to equal 1/2 cup sugar) and Thickening Agent until smooth. Add to remaining batter, along with vital wheat gluten or alternate gluten-free flour; process. Seal springform pan with foil all around. Pour half strawberry mixture over crust, dollop with half chocolate mixture over top; repeat. Swirl through layers. Bake in water bath (place in larger pan with boiling water coming about 1-inch (2.5 cm) up sides of springform pan) 10 minutes in 400°F (200°C) oven. Reduce heat to 250°F (120°C); bake 55 minutes. Garnish with chocolate curls, if desired and glazed strawberries.
Yield: 8 servings
1
serving
319.1
calories
9.5
g protein
28.4
g fat
1.9 g fiber
6.9 g net carbs