CHOCOLATE MARBLE CHEESECAKE




CHOCOLATE MARBLE CHEESECAKE

An elegant, delicious cheesecake – a classic that will surely impress.  The chocolate is a milk chocolate flavor, however, if you would like a deeper chocolate simply use unsweetened Baker’s chocolate and sweeten the chocolate batter according to your own taste. The cookie crust is thick and substantial.  The texture of this cheesecake is simply perfect – silky smooth and creamy offset by a delicious and thick, substantial cookie crust.

Cheesecakes are a low-carber's best friend when it comes to desserts.  Please feel free to use your own favorite sweetener.  The only criteria is that it tastes sweet enough to you!  The little packets of sweetener used to sweeten coffee do have carbs and will make the carbs per serving higher; however, I realize some people cannot tolerate erythritol due to sensitive bladder issues.


Cookie Crust, OR use your own favorite crust:

12/3 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (400 mL)

  almond flour (or mix of almond flour and some coconut flour or

  mix of almond flour and ground walnuts)

1/3 cup powdered erythritol, OR (75 mL)

  coffee sweetener packets

1/2 cup butter, melted (125 mL)

1/8 tsp almond extract (0.5 mL)

Filling:

24 oz regular cream cheese, room temperature (750 g)

3 large eggs

Liquid sweetener (sucralose or stevia)  to equal 1 cup sugar (250 mL)

1/2 cup granulated erythritol (125 mL)

1/2 cup whipping cream (125 mL)

1 tbsp vanilla extract (15 mL)

4 oz ssugar-free chocolate chips, OR this one, melted (120 g)

  (3/4  cup; 175 mL), OR Baker’s unsweetened chocolate

 

Preheat the oven to 375°F (190°C). 

Cookie Crust:  In medium bowl, combine Gluten-Free Bake Mix 2 (OR alternative) and powdered erythritol.  In small bowl, combine melted butter and almond extract.  Add butter mixture to the dry ingredients and combine well.  Using plastic wrap, press crust evenly into 8-inch (20 cm) or 9-inch (23 cm) springform pan.  Bake 5 minutes and set aside. 

Filling: In bowl with mixer or in food processor, process cream cheese.  Add eggs, liquid sweetener, granulated erythritol, whipping cream and vanilla extract. 

Pour half the cheesecake batter over prepared crust.  To the other half, add the melted chocolate and process until smooth.  Pour chocolate cheesecake batter over the top of the white cheesecake filling leaving some white spaces.  Swirl lightly with a knife to create a marbled effect.  Bake 30 to 35 minutes, or until the 21/2 –inch (6 cm) perimeter appears to have set when gently shaken.  Run a knife gently around the perimeter to loosen. 

Allow the cheesecake to come to room temperature, place a dinner plate over top of the cheesecake pan and refrigerate. 

Helpful Hints:  To melt the chocolate, you can use the top of a double boiler, or you can use a sauce-pan on low heat, stirring frequently.  If using Baker’s unsweetened chocolate, you will need to use more sweetener for the chocolate cheesecake batter.

Yield:  12/16 servings

1 serving

427.4/320.5 calories

10.4/7.8 g protein

33.5/28.1 g fat

0/0 g fiber

6.2/4.6 g net carbs


SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and they will not be printed again.  Limited stocks; get yours now!  KINDLES available! 

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support.