LC Deep Dark Chocolate Cheesecake
Recipe: #14219
September 09, 2014
Categories: Desserts, Cakes, Snacks, Cheese, Pecan, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Kwanzaa, Mothers Day, New Years, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day Wedding, Oven Bake, Low Carbohydrate, Low Glycemic, Sugar-Free, Sugar Substitute, Cheesecake, Cream Cheese, Kid's Lunches, Chocolate, Gifts, more
"I adapted this to be LC. "Adapted from a recipe by M. Wassenaar at Allrecipesdotcom. Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge.""
Ingredients
- CRUST
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- FILLING
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Nutritional
- Serving Size: 1 (138.7 g)
- Calories 375.2
- Total Fat - 22.7 g
- Saturated Fat - 13 g
- Cholesterol - 97.9 mg
- Sodium - 490.7 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 1.8 g
- Sugars - 11.9 g
- Protein - 20.2 g
- Calcium - 568.7 mg
- Iron - 2.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F, and liberally butter a 9 inch springform pan, then wrap the base place in foil and place back into spring-form ring.
Step 2
Set a kettle of water on to boil.
Step 3
NOTE: Use recipe for chocolate crust made with almond flour.
Step 4
Press into the bottom of the prepared springform pan; use a glass or measuring cup to pack the crust down firmly.
Step 5
Place the cream cheese in a large bowl (or the work bowl of a stand mixer) and beat with an electric mixer set to low speed until smooth. Slowly add 1 cup Splenda, then the eggs, one at a time. Continue beating until smooth.
Step 6
Combine the chocolate chips and heavy cream in a microwave-safe bowl.
Step 7
Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds.
Step 8
Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth.
Step 9
Pour the mixture over the crust.
Step 10
Place deep baking dish of boiling water on another rack under the cheesecake rack.
Step 11
Bake the cheesecake in the preheated oven for 45 minutes.
Step 12
Turn oven off, leaving the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven.
Step 13
Run a thin knife along the edge of the cheesecake to loosen from pan.
Step 14
Chill in refrigerator at least 4 hours.
Step 15
OPTIONAL - Melt the semisweet chocolate in a small bowl using the microwave (stir every 20 seconds until fully melted).
Step 16
Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper.
Step 17
Drag a toothpick from between two dots outward to make the stem; chill until hardened.
Step 18
Arrange the chocolate clovers on top of the chilled cheesecake for decoration.
Tips
- Water bath
- Springform cake pan