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Low Carb
CHOCOLATE AMARETTO CHEESECAKE |
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Recipe By : Liz Nielsen
-
4 oz. Sugar Free Macaroons (see recipe)
-- (120 grams)
- 3
oz. Butter -- (90 grams) melted
- 2
1/2 oz. Unsweetened chocolate -- (75 grams)
- 24
oz. cream cheese -- (700 grams)
- 1/4
tsp. almond essence
- 3
eggs
- 2
oz. single cream -- (60 ml)
- 6
1/2 ounces Splenda
- 8
oz. Heavy cream -- (250 ml) whipped
Crush macaroons and mix with melted butter. Using a spoon, press
one third of
mixture around the sides of a 9 inch (22.5 cm) diameter X 1 inch
(5 cm) high
microwave proof bowl double lined with baking paper and set rest
aside. In a
large microwave proof bowl, put chopped chocolate and cream cheese
and
microwave on 50% power for 2-3 minutes until cheese is softened
and chocolate
is melted, stirring halfway through cooking. Whisk with hand mixer
until
smooth. Add eggs, artificial sweetener, almond essence and cream
and beat
until smooth. Microwave cheese mixture for 5-8 minutes on 100% power
until
very hot, beating 3 times during cooking.
Into prepared dish, pour mixture. With spoon, lightly press remaining
crumbs
on top of cheesecake to form a crust. Elevate dish on microwave
safe rack or
ramekin turned upside down. Cook on 50% power for 6-8 minutes until
softly
set. Allow to stand in dish on heatproof surface for 30 minutes
until set.
Cover and refrigerate for 4-5 hours or overnight.
To serve: loosen cheesecake from sides of dish. Invert dish onto
a platter.
Carefully remove dish and paper. Decorate with whipped cream and
serve
remaining whipped cream separately.
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| Nutritional
Information |
- Servings:
12
- Carbs:
4g
- Fiber:
1g
- ECC
= 3g
- 364
Calories; 37g Fat (88.6% calories from fat); 7g Protein; 150mg
Cholesterol; 248mg Sodium.
- Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 7 Fat.
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