Fabulous milk chocolate peppermint cheesecake studded with chocolate chips and garnished with my Creme Fraiche (CLICK) 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.  You can even add a bit of rum extract with the chocolate raisin option.

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 (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.

Variation: Chocolate Raisin Cheesecake: Omit chocolate chips and substitute 1/3 cup (125 mL) plump, seedless California raisins, snipped in half.

Yield: 12 servings
1 serving
279.9 calories
10.8 g protein
23.1 g fat
2.0 g fiber
4.4 g carbs Our LCAF’s books will shortly no longer be available. Get yours now while quantities last! 

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