Double Chocolate Cheesecake

Double Chocolate Cheesecake
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Double Chocolate Cheesecake calories by ingredient


Introduction

Yogurt and ricotta cheese blend make this part Splenda cake delicious. If you omit the crust, it is a Gluten Free recipe. Yogurt and ricotta cheese blend make this part Splenda cake delicious. If you omit the crust, it is a Gluten Free recipe.
Number of Servings: 16

Ingredients

    CRUST
    6.5 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 cup
    12 tsp coconut sugar, MadhavaÃÆ'Æ'¢ÃÆ'¢â‚¬Å¾ÃÆ'‚¢ Organic (1 t) or 1/4 cup
    5.3 tbsp kroger heavy whipping cream grade a ultra pasteurized 1/3 cup
    1.75 cup Ricotta cheese simple truth ÃÆ'¢â‚¬"about 15 ounces
    16 oz Fage - 0%, plain (8oz) 2 cups
    1 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 MIX

    Scatter 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.

Directions

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.