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Rich Chocolate Cheesecake
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Serving Size: 16
24 oz light cream cheese -- 750gr softened
3/4 cup Splenda
2 egg whites
2 eggs
2 tbl cornstarch
1 cup sour cream
1/3 cup cocoa
1 tsp vanilla or Rum extract
If using a crust, prepare it & press into a 9" 230mm springform pan.
Beat the cream cheese & Splenda in a large bowl until fluffy.
Beat in the eggs,egg whites & cornstarch. Mix in sour cream,cocoa & vanilla until well blended. Pour into prepared crust or plain greased pan. Place cheesecake pan in a larger pan & add 1" of hot water to the larger pan.
Bake cheesecake in a 300°F-150°C oven just until set in the center,45 to 50 minutes.
Remove cheesecake from the larger pan;return cheesecake to the oven.
Turn the oven OFF & let cheesecake cool 3 hours in the oven with the door ajar. Refrigerate 8 hours or overnight.
Remove side of pan & place cheesecake on a serving plate.
Garnish with 'Splenda' sweetened whipped cream
16 servings:
148 calories
6 carbs
If using a crust adjust your carb count
Best if made the day before needed as it needs to chill at least 8
hours.
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