CARAMEL ECSTASY CHEESECAKE
(SEE VARIATION OF RECIPE BELOW)
CHOCOLATE ECSTASY CHEESECAKE
Tunnels of gooey chocolate sauce built into a velvety-smooth cheesecake makes for a very sensual experience. Jeanne Lobsinger, who was like a mother to me described it as such and hence the name was given to this cheesecake!
Graham Cracker-like Crust:
2/3 cup Gluten-Free Bake Mix 1, OR (150 mL)
2, page___, OR page___
2/3 cup ground almonds (150 mL)
2 SPLENDA® packets
1/3 cup butter, melted (75 mL)
Filling:
16 oz regular cream cheese, (500 g)
softened
Liquid sucralose to equal 1 cup SPLENDA® Granular (250 mL)
1 cup whipping cream (250 mL)
1/4 cup water (60 mL)
11/2 envelopes unflavored gelatin (22 mL)
CondensedMilk Chocolate Sauce and Caramel Sauce, page___
Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix 1, page___, OR Gluten-Free Bake Mix 2, page___, ground almonds, SPLENDA®and butter. Press into 9-inch (23 cm) springform pan. Bake in 350°F (180°C) oven 10 minutes, or until turning brown.
Filling: In food processor with S-blade, blender or in bowl with electric mixer, process cream cheese and liquid sucralose, OR SPLENDA® Granular until smooth. Add whipping cream gradually while processing. In cereal bowl, combine water and gelatin. Microwave 45 seconds. Add gelatin mixture to cream cheese mixture along with 2/3 cup (150 mL) Condensed Milk Chocolate Sauce, page___; process.
Pour over prepared crust. Pour remaining sauce over cheesecake in 5 blobs, placed randomly. Use flat, dinner knife to gently swirl between the blobs. Chill.
Condensed Milk Chocolate Sauce: Prepare as directed on page___.
Variations: Frozen Chocolate Ecstasy Cheesecake: Freeze cheesecake and let thaw at room temperature at least 20 minutes, or until easy to slice, before serving.
Caramel Ecstasy Cheesecake: Use 11/2 tsp (7 mL) vanilla extract in filling and Caramel Sauce, page___. (4.0 g net carbs)
Yield: 16 servings
1 serving
348.9 calories
7.7 g protein
34.1 g fat
4.2 g net carbs
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