Fabulous milk chocolate peppermint cheesecake studded with chocolate chips (or skip them) and garnished with my Creme Fraiche recipe and sprinkled with grated, unsweetened chocolate.  Cheesecakes are the perfect dessert for low-carbers, as we are not so concerned about fat.  Here is where we can excel, I think.  Cheesecakes are so easy to make and can be a work of art with not too much trouble...lot easier than decorating a cake!  If you prefer, you can skip the chocolate chips!  If you don't like peppermint, use vanilla extract instead.  Lots of possibilities with this delicious cheesecake.  

Almond Crust:
1 1/4 cups almond flour (300 mL)
1/4 cup powdered sweetener of choice (60 mL)
1/4 cup butter, melted (60 mL)
1 cup ricotta cheese (250 mL)
16 oz regular cream cheese, softened (500 g)
Liquid sweetener to equal 1 1/4 cups sugar (300 mL)
1/4 cup granulated sweetener of choice (60 mL)
1/3 cup Dutch cocoa (75 mL)
1/4 cup sour cream (50 mL)
1 tsp peppermint extract (5 mL)
1/2 tsp vanilla extract (5 mL)
3 eggs
1/2 cup sugar-free chocolate chips, OR this one, optional (125 mL)

Almond Crust: In small bowl, combine almond flour, powdered sweetener and butter. Spread in bottom of 9-inch (23 cm) spring form pan. Cover with plastic wrap and press out evenly; remove wrap. Place in freezer to harden.

Filling: In food processor with sharp blade or in blender, process ricotta cheese until smooth. Add cream cheese; process. Add liquid sweetener, granulated sweetener, Dutch cocoa, sour cream, peppermint extract and vanilla extract.. Add eggs one at a time while processing, just until combined. Stir in chocolate chips. Spray sides of spring form pan with nonstick cooking spray. Pour cheesecake batter over frozen crust.

Bake in 350°F (180°C) oven 40 to 45 minutes, or until firmly set around edges and softly set in center.

Yield: 12 servings
1 serving
279.9 calories
10.8 g protein
23.1 g fat
2.0 g fiber
4.4 g carbs