LC Deep Dark Chocolate Cheesecake

25m
Prep Time
1h
Cook Time
1h 25m
Ready In


"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.""

Original is 12 servings
  • CRUST
  • FILLING

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

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