GANACHE CHEESECAKE (GF)

GANACHE CHEESECAKE

An easy, beautiful and delicious cheesecake.

Crust:

¹/₂ cup ground almonds (125 mL)

2 tbsp SPLENDA^® Granular (25 mL)

1 tbsp oat flour (15 mL)

2 tbsp butter, melted (25 mL)

1 egg yolk

Filling:

16 oz light cream cheese, softened (500 g)

8 oz regular cream cheese, softened (250 g)

³/₄ cup SPLENDA^® Granular (175 mL)

¹/₂ cup powdered erythritol (125 mL)

¹/₃ cup unsalted butter, melted (75 mL)

3 eggs

2 tbsp vanilla extract (25 mL)

Ganache:

1 cup (6 oz) sugarless chocolate chips (250 mL)

1 can Thick Cream, Carnation (25% M.F.) (170 mL)

Crust: In medium bowl, combine ground almonds, SPLENDA^® Granular and oat flour. Stir in butter and egg yolk. Sprinkle in 9-inch (23 cm) glass pie dish or springform pan. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes or until turning brown at edges.

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth. Add SPLENDA^® Granular, erythritol, butter, eggs and vanilla extract; process until smooth. Pour over crust. Bake in 350°F (180°C) oven 35 to 40 minutes. Cool to room temperature. Spread with Ganache.

Ganache: In cereal bowl, pour boiling water over chocolate chips. When they test soft and molten to the tip of a pointy knife, pour the water off. Stir in the cream.

ALTERNATE CHEESECAKE FILLING

This makes for a very substantial cheesecake filling. I’ve used either of these fillings for the Ganache Cheesecake and both are nice.

24 oz regular cream cheese

³/₄ cup sour cream

1 cup SPLENDA^® Granular

¹/₂ cup erythritol

6 eggs

2 tsp vanilla extract

In food processor, process cream cheese. Add sour cream, SPLENDA^® Granular and erythritol; process. Add eggs one at a time while processing and add vanilla extract while processing.

Bake in water bath at 325°F for 1 hour or until set.