Ok I made a fridge version of a chocolate swirl cheesecake, this is a low carb version of a Gordan Ramsay recipe but cut down a bit using what I had on hand. His recipe required more cream as well as creme fraiche. I also used less sweetener, less chocolate - which was by accident as I thought it was 100g but it doesn't matter as it's 85% anyway. I likely used less lemon juice and a little more cream cheese. I also found, there was too much chocolate mixture to swirl through when I got to the final layer, next time I will use more for the first 2 layers so it looks nicer on top. I used vanilla extract instead of a pod.

Also I'm kinda sick of cheesecake bases so I forgo a cheesecake base and just lined the bottom of the pan with some toasted almond slices so that it is easier to remove a slice. To make a base just simply mix up say 100-150g of almond or other low carb nut meal, 50g of desiccated coconut if you like and then a little vanilla, sweetener and enough melted butter to combine. Press onto bottom of spring form pan and bake in the oven until golden and then allow to cool.

Next time I will add a little salt to the chocolate.

I'm sorry about the photo quality, but the camera was flat and I tried to use Garry's phone which I just couldn't keep steady whilst using the touch screen at the same time.

Low Carb Chocolate Swirl Fridge Cheese Cake

Serves: 10

Ingredients:

500g / 1.1 lb Cream cheese
450ml / 15.2 fl oz Thickened cream
1 tsp Vanilla extract
1/2 cup sweetener
Juice from 2 small lemons

Ganache

100g / 3.5 oz 85% Dark Chocolate
150ml / 5 fl oz Cream

Base
toasted almond flakes or biscuit base (see above)

Method:

Line springform pan with baking paper so easy to remove.

Break chocolate up in pyrex dish with cream and zap in microwave in 45 sec bursts until melted, cool.

Mix Cream cheese, lemon juice, vanilla, sweetener and cream until soft peaks.

Spoon one third of the cream cheese mix into pan then drizzle on a third of a layer of ganache, add another third of cream cheese, then ganache and repeat so that there is 3 layers of both. Then grab a fine knife or skewer and gentle swirl the chocolate through for a swirl effect.

Cover and refrigerate overnight, Easy Peasy!

It's a very creamy cheesecake

Glad you liked it. I love a good creamy and not gluggy cheesecake!

I plan to make it again over the next few days

Agave syrup isn't healthier then sugar, it has a high ratio of fructose to glucose where as the ratio in sugar is balanced pretty much 50 to 50.

I don't see why not, I used to freeze fridge cheesecake slices all the time, just wrap each slice in glad wrap and then alfoil to protect it from freezer burn. The baked chocolate swirl cheesecake is even better

@Stella's Mum is this the recipe you mean? I don't see coffee?

I think lemon juice has properties that help set but I would still think that it would set with only 30ml of liquid. You could try adding some beef gelatin to the espresso next time.

I would recommend trying the other chocolate swirl cheesecake that is baked because it is really awesome and does not have that typical gluggy baked cheesecake texture. Old members still make this recipe to this day: Low Carb Chocolate Swirl Cheesecake

Also after that you can experiment with other flavours, I've made a lemon curd and used that instead of chocolate as well. I also made a peanut butter version but that was when I started going off sweet things so I didn't really get into it but Garry liked it.