Low Carb Dark Cherry Chocolate Cheesecake
“A sugar free crustless cheese cake prepared in the blender and baked in a water bath. To reduce the carbs even further, omit the cherries.”
Recipe By : Glyn Ruppe Melnyk
Serving Size : 12 Preparation Time 5:15
Categories : Dessert, Low Carb,
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cream cheese — full fat
1 cup ricotta cheese — whole milk
4 large eggs
1 teaspoon pure vanilla flavoring
2/3 cup no calorie sweetener like Splenda — divided
1/4 cup unsweetened cocoa powder
8 Ounces unsweetened baking chocolate — divided
2 tablespoons butter
10 ounces frozen cherries — unsweetened
Slowly melt half the unsweetened chocolate. Keep warm.
Preheat the oven to 350. Spray an 8 inch spring form pan with a baking spray.
Place the eggs, 1/2 cup of the Splenda, cream cheese, ricotta, vanilla and cocoa powder in the blender. Blend at high speed for about 3 minutes or until completely mixed.
Stir in the chocolate and blend again to mix.
Pour mixture into the prepared pan. Place that pan in a larger pan and add hot water to come halfway up the sides of the spring form pan.
Bake for 45 minutes or until set and lightly browned on top. Let cool to room temperature (about one hour).
Remove from the spring form pan, cover and chill at least 4 hours.
When ready to glaze, combine the remaining chocolate, butter and Splenda and melt together.
Arrange the thawed drained cherries on top of the cake. Pour the chocolate glaze over in a decorative pattern. Return to the refrigerator.
Per Serving (excluding unknown items): 340 Calories; 29g Fat (74.7% calories from fat); 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 116mg Cholesterol; 185mg Sodium; 4g Total Sugars; trace Vitamin D; 114mg Calcium; 4mg Iron; 332mg Potassium; 198mg Phosphorus. Exchanges: 0 Grain(Starch).