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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Chocolate Drizzled Orange Sour Cream Cheesecake
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Pie Crust Ingredients:
- 3/4 cup ground almonds (1 1/2 cups before grinding)
- 1 teaspoon grated orange peel
- 4 packets Splenda
- 3 Tablespoons unsalted butter
Preheat oven to 350°F.
Mix Splenda and orange peel with ground almonds; set aside. Melt butter
in microwave or stovetop, then add to nut mixture and stir until evenly
distributed. Spray 9" pie plate or small springform pan with cooking spray.
Pat nut mixture into pie plate or pan, using a spoon or fingers, to cover bottom
and sides. (If you use a springform pan, all baking steps in this recipe
should include a cookie sheet under the springform pan to catch any dripping
butter and save your oven.) Bake for 10 to 12 minutes, being careful not to
overcook. Cool on a wire rack.
Filling Ingredients:
- 2 8-oz packages cream cheese
- 1/2 cup sour cream
- 3/4 cup Splenda
- 1 1/2 teaspoons pure orange extract (or 1/2 teaspoon orange oil)
- 2 eggs
Preheat oven to 350°F.
Combine cream cheese, sour cream, Splenda and extract or oil in food processor until creamy
and smooth. Add eggs, process until well-blended. Alternatively, mix with standard
mixer (cream cheese and eggs should be room temperature if you use this method to avoid
lumps.)
Pour into cooled crust and bake at 350°F for approximately 40 minutes or until center is
mostly set (the center should still jiggle a little when you take it out of the
oven — bake times will vary depending on ovens and the type of pan you used.)
Allow to cool for 30 minutes on wire rack. Transfer to refrigerator and chill, covered,
6 to 8 hours or overnight.
Topping Ingredients:
- 1/2 cup sour cream
- 4 packets Splenda
- 1 teaspoon pure Orange Extract (or 2 drops orange oil)
- 1 low-carb/sugarfree dark chocolate bar
- 1/8 cup sliced almonds
In a small bowl combine first 3 ingredients and whisk until well blended.
Spread on top of chilled cheesecake. Refrigerate for 1-2 hours, covered.
Just before removing from refrigerator, melt chocolate bar in microwave
until it resembles a chocolate sauce, but try to avoid letting it bubble/boil.
Cool for approximately 30 seconds. Remove cheesecake from refrigerator;
drizzle top with chocolate, making pretty and random patterns.
Quickly sprinkle with almonds while chocolate is still soft.
This makes a very elegant dessert and stores refrigerated up to 10 days, or
frozen for up to 3 months.
Serves 10 — 7.6 net grams of carbohydrate per serving.
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