CARAMEL ECSTASY CHEESECAKE

(SEE VARIATION OF RECIPE BELOW)

CHOCOLATE ECSTASY CHEESECAKE

Tunnels of gooey chocolate sauce built into a velvety-smooth cheesecake makes for a very sensual experience. Jeanne Lobsinger, who was like a mother to me described it as such and hence the name was given to this cheesecake!

Graham Cracker-like Crust:

²/₃cup Gluten-Free Bake Mix 1, OR (150 mL)

2, page___, OR page___

²/₃cup ground almonds (150 mL)

2 SPLENDA^® packets

¹/₃cup butter, melted (75 mL)

Filling:

16 oz regular cream cheese, (500 g)

softened

Liquid sucralose to equal 1 cup SPLENDA^® Granular (250 mL)

1 cup whipping cream (250 mL)

¹/₄cup water (60 mL)

1¹/₂envelopes unflavored gelatin (22 mL)

CondensedMilk Chocolate Sauce and Caramel Sauce, page___

Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix 1, page___, OR Gluten-Free Bake Mix 2, page___, ground almonds, SPLENDA^® and butter. Press into 9-inch (23 cm) springform pan. Bake in 350°F (180°C) oven 10 minutes, or until turning brown.

Filling: In food processor with S-blade, blender or in bowl with electric mixer, process cream cheese and liquid sucralose, OR SPLENDA^® Granular until smooth. Add whipping cream gradually while processing. In cereal bowl, combine water and gelatin. Microwave 45 seconds. Add gelatin mixture to cream cheese mixture along with ²/₃cup(150 mL) Condensed Milk Chocolate Sauce, page___; process.

Pour over prepared crust. Pour remaining sauce over cheesecake in 5 blobs, placed randomly. Use flat, dinner knife to gently swirl between the blobs. Chill.

Condensed Milk Chocolate Sauce: Prepare as directed on page___.

Variations: Frozen Chocolate Ecstasy Cheesecake: Freeze cheesecake and let thaw at room temperature at least 20 minutes, or until easy to slice, before serving.

Caramel Ecstasy Cheesecake: Use 1¹/₂tsp (7 mL) vanilla extract in filling and Caramel Sauce, page___. (4.0 g net carbs)

Yield: 16 servings

1 serving

348.9 calories

7.7 g protein

34.1 g fat

4.2 g net carbs