Astraea
Number of posts : 2738 Age : 62 Location : Arizona, USA Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die Registration date : 2007-08-11
| Subject: Cheesecake with Chocolate Ganache Sun Jul 24, 2016 10:23 pm | |
| LOW CARB BAKED CHEESECAKE WITH CHOCOLATE GANACHE
PRINT PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins An easy to make low carb baked cheesecake. Make this a day ahead and just cut into slices when you are ready to serve. Author: Libby Recipe type: Dessert Cuisine: Low Carb; LCHF; Grain free; Wheat free; Sugar free Serves: 12 INGREDIENTS Base 3 tbs granulated stevia (or sweetener of choice) to taste 110g / ½ cup / 1 stick (approx) butter softened 1 tsp vanilla 1 egg 100g / 3.5 oz / 1 cup almond meal/flour 56g/ 2 oz / ½ cup coconut flour 1 tsp salt 1 tsp ground cinnamon Cheesecake filling 400g / 14 oz / 1¾ cup cream cheese full fat (not spreadable or low fat) 2 tsp cinnamon 2 tsp vanilla 4 eggs 2-4 tbs granulated sweetener, or to taste (optional) Chocolate Ganache 250ml 1 cup double/heavy cream 300g / 10 oz dark 85% chocolate
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INSTRUCTIONS Base Prepare a large pie/flan/quiche dish by rubbing butter on the bottom and sides, then lining the base with baking paper. Mix the stevia, softened butter and vanilla until smooth. Add the egg, almonds, coconut flour, salt and cinnamon and mix until it is the consistency of smooth peanut butter. Smooth the mixture into the prepared baking dish. Bake at 180C / 350 F for 10 minutes until just starting to go golden. Cheesecake Filling. While the base is cooking, place the cream cheese, eggs, vanilla and cinnamon into a bowl and blend until smooth and lump free. Pour onto the baked base, then return to the oven and bake at 180C/350F for another 20 minutes. Allow to cool completely before refrigerating. Chocolate Ganache Place the cream into a saucepan and gently heat until hot but NOT boiling. Add the chocolate (broken into pieces) and mix. The warm cream will be hot enough to melt the chocolate. Continue to stir until thick and glossy. Pour over the cold cheesecake and refrigerate until the ganache is set. NOTES TOP TIP :: The majority of the carbs come from the chocolate ganache. To reduce the carbs, you can use less ganache (this recipe makes a LOT) and/or use higher cacao chocolate. My calculations were using 85% cacao chocolate. NUTRITION INFORMATION Serving size: 1 slice, serves 12 Calories: 479 Fat: 39g Carbohydrates: 15.3g Sugar: 5.3g Fibre: 6.3g Protein: 9.5g | |
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