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brownpaperbag04
Active member
This is a fucking awesome recipe. A must have for low-carb people who like chocolate and cheescake.
Crust
1 cup pecans - ground fine
2 tablespoons melted butter
3 teaspoons splenda
Filling
24 ounces cream cheese - softened
1 cup splenda
3 large eggs - room temperature
1 teaspoon vanilla
1 ounce unsweetened baking chocolate
3 teaspoons splenda -for chocolate batter
Prepare crust by mixing ground pecans, splenda and melted butter. Press onto the bottom of a 9 or 10" springform pan. Bake 10 -15 min @350 deg.
Increase oven temp to 450 deg.
Beat cream cheese, 1 cup of splenda and vanilla at medium speed on electric mixer until well blended and smooth. Add eggs one at a time, beating well after each addition.
Remove one cup of batter and stir in the melted chocolate and the 3 teaspoons of splenda/
Pour the white batter onto the prepared crust. Drop spoonfuls of the chocolate batter onto the white batter then swirl through with a knife to give a marbled effect.
Bake 10 min. at 450 then lower the temp to 250 deg. and continue to bake for 30-45 min. Cool on wire rack. The cheesecake will set firm when chilled for at least 4 hours but better if overnight.
16 servings @ 4.4 minus 0.5 gr. fiber = 3.9 carbs and 5.7 grams protein.
Crust
1 cup pecans - ground fine
2 tablespoons melted butter
3 teaspoons splenda
Filling
24 ounces cream cheese - softened
1 cup splenda
3 large eggs - room temperature
1 teaspoon vanilla
1 ounce unsweetened baking chocolate
3 teaspoons splenda -for chocolate batter
Prepare crust by mixing ground pecans, splenda and melted butter. Press onto the bottom of a 9 or 10" springform pan. Bake 10 -15 min @350 deg.
Increase oven temp to 450 deg.
Beat cream cheese, 1 cup of splenda and vanilla at medium speed on electric mixer until well blended and smooth. Add eggs one at a time, beating well after each addition.
Remove one cup of batter and stir in the melted chocolate and the 3 teaspoons of splenda/
Pour the white batter onto the prepared crust. Drop spoonfuls of the chocolate batter onto the white batter then swirl through with a knife to give a marbled effect.
Bake 10 min. at 450 then lower the temp to 250 deg. and continue to bake for 30-45 min. Cool on wire rack. The cheesecake will set firm when chilled for at least 4 hours but better if overnight.
16 servings @ 4.4 minus 0.5 gr. fiber = 3.9 carbs and 5.7 grams protein.
