CHOCOLATE GANACHE CHEESECAKE

An easy, beautiful and delicious cheesecake. This is a great recipe for Chocolate Lovers! The Ganache will not be too hard to cut through either. You can usually find the cream I am talking about in the Mexican section of a store? Maybe someone can correct me here.

Crust:
1 cup ground almonds (150 mL)

2 tbsp powdered erythritol (30 mL)

2 tbsp vanilla whey protein powder (30 mL)

3 tbsp butter, melted (25 mL)

1 egg yolk

Filling:

16 oz light cream cheese, softened, OR regular (500 g)

8 oz regular cream cheese, softened (250 g)
Liquid sweetener to equal ³/₄cup sugar (175 mL)

¹/₂ cup powdered sweetener (125 mL)

¹/₃cup unsalted butter, melted (75 mL)

3 eggs

2 tbsp vanilla extract (30 mL)

Ganache:

1 cup (6 oz) sugarless chocolate chips, OR 70% Lindt chocolate bar,

chopped (250 mL)

1 can Thick cream, Carnation (25 % M.F.) (170 mL)

Crust: In medium bowl, combine ground almonds, erythritol and whey protein. Stir in butter and egg yolk. Spread out in 9-inch (23 cm) glass pie dish or springform pan. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes or until turning brown at edges.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth. Add liquid sweetener, erythritol, butter, eggs and vanilla extract; process until smooth. Pour over crust. Bake in 350°F (180°C) oven 35 to 40 minutes. Cool to room temperature. Spread surface with Ganache.

Ganache: In cereal bowl, pour boiling water over chocolate chips. When they test soft and molten to the tip of a pointy knife, pour the water off. Stir in the cream.

ALTERNATE CHEESECAKE FILLING

This makes for a very substantial cheesecake filling. I’ve used either of these fillings for the Ganache Cheesecake and both are nice.

24 oz regular cream cheese

³/₄cup sour cream

1 cup SPLENDA^® Granular

¹/₂cup erythritol

6 eggs

2 tsp vanilla extract

In food processor, process cream cheese. Add sour cream, SPLENDA^® Granular and erythritol; process. Add eggs one at a time while processing and add vanilla extract while processing.

Bake in water bath at 325°F for 1 hour or until set.