This is the yummiest cheesecake I have ever had and will definitely be on my to do list for Christmas as I prefer this over the Pumpkin Cheesecake though I think Garry still wants the pumpkin one too :rollseyes: This is a little like having chocolate coated ice cream or at least it was to me. This is very creamy and you would think it contained condensed milk but it doesn't.
This recipe belongs to Gordon Ramsey, as much as I like his shows I have never found his recipes in his book, jump out to me so I hadn't made anything of his until I came across this recipe in the Australian Good Food mag. What caught my attention was the way he cooks it. I am not a big fan of baked cheesecakes, mainly because of the texture but I have been experimenting with them of late. I also find them really finicky to bake and some of the instructions are just I dunno, silly as you need to go through all the insulating and water bathing just so it has a chance to survive a ridiculously hot oven for a ridiculously long time!
But then, I was reading his and it is so simple and common sense, not only that, but there's no fiddling around required other then to simply turn the oven off when the 30mins is up and leave it there, preferably overnight. I made mine late morning/early afternoon then just before bed I took it out and chucked it in the fridge. It was perfect, absolutely no cracks, it did not creep up the sides or sink and it was so creamy, anyone could do it!
Now I am obviously not the best swirler so *sigh* poor little ol me will have to practice... luckily I could live off this thing
Low Carb Chocolate Swirl Cheesecake
150g/5.3oz Almond meal (I didn't blanch mine this time)
50g/1.8oz Desiccated/finely shredded coconut
60g/2.1oz butter, melted
12 splenda tablets, crushed or 1/4 cup of granular splenda
dash of vanilla
600g/21.2oz Cream Cheese
250g/8.8oz sour Cream
25 splenda tablets, crushed or 1/2 cup splenda granular
1 tsp vanilla extract
75g/2.6oz Lindt 85% dark choc, melted
Butter a 23cm spring form pan and Preheat oven to 170C/340F
Combine base ingredients and press into the base of the spring form pan and bake for 15 mins or until golden. Reduce oven temp to 140C/284F
Beat together all of the filling ingredients EXCEPT the chocolate and pour over the base. Tap gently to burst any large air bubbles and swirl the melted chocolate over the top.
Chuck in oven for 30mins and then turn the oven off and leave it alone for a long time, preferably overnight to cool. If you take it out to soon it may crack. When cooled, chill in the fridge.
That's it, how easy is that and it came out perfect!
Nutritional Information for 10 serves:
(only thing not included is the dash of vanilla in base)
Using splenda tablets:
518 calories, 10.9g protein, 50.5g fat, 5g carbs
Using splenda granular:
523 calories, 10.9g protein, 50.5g fat, 6.5g carbs