Cheater's Chocolate Cheesecake
Source of Recipe
Tod Dimmick of TastingTimes.com
Recipe Introduction
Serves: 8
List of Ingredients
Cheesecake:
2 (8-oz.) pkg. cream cheese, softened
[1/2] cup light sour cream
1 (1.4-oz.) pkg. Instant sugar-free and fat-free chocolate pudding mix
1 TB unsweetened cocoa
Crust (Low Carb)
1 3/4 cups almond or hazelnut meal (available in many grocery stores)
2 TB. Splenda
[1/2] tsp. ground cinnamon
[1/2] tsp. salt
4 TB. ([1/4] cup) Smart Balance - type spread or butter
1 egg
Recipe
cake:
Using a food processor, mix the cream cheese, sour cream, chocolate pudding, and cocoa to form a thick, smooth filling. Scrape filling into an almond or hazelnut crust (recipe nearby), and gently smooth out with the back of a spoon, or a rubber spatula. Chill for at least 1 hour, cut into pie wedges, and serve, sliding a flat knife or spatula underneath to lift one piece.
Variation: Light cream cheese will also work, although regular cream cheese gives the best flavor and texture.
crust:
Preheat the oven to 375F. Melt spread in the microwave. Mix melted spread into almond meal. Whisk egg in a cup and mix this into almond mixture. Coat a pie plate with cooking spray, and spread almond crust mixture across the bottom and the sides, spreading to approximately even thickness throughout. Bake for 10 to 12 minutes or until piecrust is crisp.
Use this crust for No-Bake Blueberry Ricotta Pie, or any other pie, for a real low-carb taste treat.
Variation: whole almonds or hazelnuts can be made into meal using a food processor
|
|
member logon
