Carb Watchers Chocolate Cheesecake |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I got this recipe out of Bakefest 2004 booklet. Ingredients:
1 1/2 cups ground toasted walnuts |
1/2 cup all-purpose flour |
3 tablespoons frys cocoa |
2 tablespoons splenda sugar substitute |
2 tablespoons white sugar |
1/2 cup meted butter |
3 (8 ounce) packages cream cheese |
1 1/2 cups sour cream |
3/4 cup frys cocoa |
3/4 cup splenda granular |
3/4 cup sugar |
1 tablespoon vanilla extract |
2 eggs |
Directions:
1. Crust: Preheat oven 350°F.
2. Combine walnuts, flour, cocoa, Splenda, sugar and butter.
3. Press into an 8-inch springform pan.
4. Bake for 20 minutes.
5. Cool to room temperature.
6. Butter the side of pan and set aside.
7. Increase oven temperature to 400°F.
8. Filling.
9. Blend cream cheese until very smooth in mixing bowl.
10. Add sour cream, cocoa, Splenda, sugar, and vanilla.
11. Blend until smooth, scraping down sides of bowl.
12. Beat in eggs.
13. Scrape mixture over crust and smooth top.
14. Bake for 10 minutes.
15. Reduce oven temperature to 200°F and bake for 1 hour.
16. Run a knife around the edge of the cheesecake and tent with non stick foil.
17. Turn the oven off and let cake cool inside warm oven for 30 minutes.
18. Remove from oven and cool (tented) to room temperature.
19. Refrigerate for at least 1 hour before slicing.
20. Makes 10 servings.
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