This may look a little intimidating to some folks, but it is the easiest thing in the world to drop blobs of white cheesecake batter on top and use a knife to create the pretty swirls.


This cheesecake is beautiful with a deep chocolate base and pure white vanilla swirls.  It tastes even better than it looks!  We loved this cheesecake and I think you will, too!  So rich and good!  I tended to have small servings with a cup of tea about twice a day.  Good news is that I didn’t put on weight.

Chocolate Almond Crust:
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
1/4 cup cocoa (60 mL)
1/2 cup butter, melted (125 mL)
1/8 tsp almond extract (0.5 mL)
Cheesecake filling:
4, 8-oz packages of cream cheese (250 g each)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup powdered sweetener, OR xylitol (125 mL)
  (OR a combination of the two)
1 cup sour cream (250 mL)
2 tsp vanilla extract (10 mL)
4 eggs
6 oz sugar-free chocolate chips, melted (180 g)
  (1 cup chocolate chips; 250 mL)*

Preheat the oven to 350°F (180°C).

Chocolate Almond Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, powdered sweetener and cocoa.  In small bowl combine melted butter, liquid sweetener and almond extract.  Pour into well made in center of dry ingredients.  Mix well.  Spread in well-greased 9 x 13-inch baking dish.  Bake 5 minutes.

Cheesecake Filling: In bowl of mixer or in food processor, process cream cheese with liquid sweetener and powdered sweetener.  Add sour cream and vanilla extract; process.  Add eggs one at a time processing after each addition.  Reserve one cup of the white batter.  Pour the melted chocolate into the main batch of cheesecake batter and process.  Pour over prepared crust.  Top with dollops of the reserved white batter.  Swirl the batters gently (not too deeply) with a knife.  Bake 25 minutes.  Check after 20 minutes.  Chill well before serving.

Helpful Hints:  I give the weight of the chocolate chips as you can easily substitute using Baker's unsweetened chocolate {just increase the sweetener in the cheesecake by about 1/2 cup (125 mL)}.

Yield:  25 servings
1 serving
247.3 calories
6.5 g protein
21.3 g fat
0.4 g fiber
3.6 g net carbs

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