An easy, beautiful and delicious cheesecake.  This is a great recipe for Chocolate Lovers!  The delicious, creamy Ganache topping is soft enough to cut through with ease. This cheesecake can easily be made into a festive Christmas Peppermint Chocolate Cheesecake, using 1 tsp peppermint extract in the cheesecake filling and use only 1 tsp vanilla extract as well.

1 cup ground almonds (150 mL)
2 tbsp powdered sweetener of choice (30 mL)
2 tbsp vanilla whey protein powder (30 mL)
3 tbsp butter, melted (25 mL)
1 egg yolk
16 oz light cream cheese, softened, OR regular (500 g)
8 oz regular cream cheese, softened (250 g)
Liquid sweetener to equal 3/cup sugar (175 mL)
1/2 cup powdered sweetener of choice (125 mL)
1/cup unsalted butter, melted (75 mL)
3 eggs
2 tbsp vanilla extract (30 mL)
1 cup (6 oz) sugar-free chocolate chips, OR this one, OR 70% Lindt chocolate bar, chopped (250 mL)
2/3 cup heavy cream (150 mL)

Crust: In medium bowl, combine ground almonds, powdered sweetener 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; freeze crust.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth. Add liquid sweetener, powdered sweetener, butter, eggs and vanilla extract; process until smooth. Pour over chilled 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 heavy cream.

12 servings/16 servings
1 serving
412.4/309.3 calories
10.0/7.5 g protein
36.2/27.2 g fat
0.9/0.7 g fiber
4.2/3.1 g net carbs Our LCAF’s books will shortly no longer be available. Get yours now while quantities last! 

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