Double Chocolate Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
CRUST6.5 serving Teddy Grahams, Chocolate, 1 serving = 30grams Crush these in a plastic bag or in a blender until they are a fine grain. Melt 6 tbsp Butter, unsalted in microwave and pour over crushed cookies. Combine and pour mix into large glass baking pan or spring rim pan. Spread evenly over bottom and part way up the sides. Bake in oven for 10-15 minutes. FILLING Mix together 36 tsp Splenda or 3/4 cup12 tsp coconut sugar, MadhavaÃÆ'Æ'¢ÃÆ'¢â‚¬Å¾ÃÆ'‚¢ Organic (1 t) or 1/4 cup5.3 tbsp kroger heavy whipping cream grade a ultra pasteurized 1/3 cup1.75 cup Ricotta cheese simple truth ÃÆ'¢â‚¬"about 15 ounces 16 oz Fage - 0%, plain (8oz) 2 cups1 tbsp Vanilla extract IN SEPARATE BOWL MIX WELL 3 large Egg, fresh, whole, raw 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 0.75 cup Cocoa, dry powder, unsweetened THEN COMBINE CHOCOLATE MIX INTO CHEESE MIXScatter 1.25 cup Sliced Almonds across the bottom of the chocolate crust. Then pour the cheesecake mixture into the baking pan. Put into oven on middle rack and place a pan of water on the lower rack. Cook for 1 hour. Turn off heat and leave in oven for 1 hour or till oven has cooled.
Cook crust at 350F for 10-15 minutes and cool in ice box while preparing the filling.
Cook filled pie at 350F for about an hour with a pan of water in the oven. Turn oven off, but leave pie in oven. Then refrigerate overnight. Serve the next day, or when fully chilled.
Serving Size: Makes 16 good sized servings
Number of Servings: 16
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 16
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 257.4
- Total Fat: 17.0 g
- Cholesterol: 65.8 mg
- Sodium: 125.1 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.6 g
- Protein: 11.1 g
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