Kimberly Landson's Chocolate Almond Cheesecake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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This was found in 500 more Low-Carb Recipes by Dana Carpender. I found this book to be the best compendium of low-carb recipes in the market! This is only 1 of the 500, and it is fabulous. Cooking time does not include chill time. Ingredients:
1 cup almond meal |
2 tablespoons butter |
1 tablespoon splenda sugar substitute |
4 ounces unsweetened baking chocolate |
16 ounces cream cheese, softened |
4 eggs |
1 teaspoon vanilla |
1/4 teaspoon almond extract |
1 1/2 cups sour cream |
Directions:
1. Preheat oven to 300°F.
2. Combine crust ingredients and press into the bottom of a greased 9 (22.5cm) springform pan.
3. Melt chocolate in microwave on medium, then let cool.
4. Using electric mixer to beat cream cheese and Splenda to blend.
5. Beat eggs and extracts until smooth.
6. Blend in chocolate and sour cream.
7. Pour into prepared pan and bake in the middle of the oven for 35 minutes or until set.
8. Turn off oven, leave door ajar, and let cool in oven for 1 hour.
9. Refrigerate, in cake pan, at least 3 hours or overnight.
10. When completely cooled, remove pan sides.
11. Top with whipped cream sweetened with Splenda, and sprinkle with coarsely chopped almonds.
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