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Marbled Cheesecake w/ Fudge Cookie Crust




Source of Recipe


Blaine's Low Carb Kitchen - Fit TV


List of Ingredients




Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking Powder
1/2 tsp. salt
2 1/2 sticks of butter
1 cup low carb sweetener
1 tsp. vanilla
2 tbsp. cocoa powder
2 egg whites

Cheesecake Filling:
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp vanilla extract
4 tbsp. butter
2 oz. unsweetened baking chocolate



Recipe



Cookie Crust Preparation (approximately 1.7 net carbs per cookie):
Preheat oven to 400 degrees. In a bowl sift together soy flour, baking powder and salt. Set aside. In mixer cream one and a half sticks of butter with low carb sweetener with wire whip attachment - 1 minute. Add vanilla and cocoa powder and mix - 1 minute. Scrap sides of bowl with rubber spatula and add egg whites and continue to mix for 1 minute. Gradually stir in the dry ingredients until incorporated. Spoon out teaspoonfuls of dough and form into balls. Place on cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 - 15 minutes. Remove from oven and let cool on rack. (Makes 24 cookies)

Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter. Press mixture onto bottom of greased spring form pan and blind bake for 10 minutes. Remove from oven to cool

Cheesecake Filling Preparation:
Preheat oven to 300 degrees. In double broiler melt chocolate and butter. Set aside. Mix cream cheese in mixer with wire whip. Add sour cream, low carb sweetener, eggs, egg white and vanilla to bowl and continue to mix for 4 - 5 minutes. Divide batter evenly into two bowls. Stir the melted chocolate and butter into the one bowl. Pour a cupful of vanilla batter onto top of cooled cookie crust in spring form pan until it spreads out into an even layer in pan. Next pour a cupful of chocolate batter over the vanilla mixture in the center and repeat alternating cupfuls of batter until a circular pattern forms and both batters are used. Bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.

Yields 8 Servings - approximately 9 net carbs per serving