Chocolate Glazed Cheesecake

Serves #
8 slices; net carbohydrates: 12g. per slice

Notes from the Chef

In 1986 I won a contest with my cheesecake recipe. It contained chocolate chips, walnuts and apricots. Carbohydrate-ly speaking this recipe no longer works for me. This is my equally scrumptious replacement.
8-9 inch Springform pan

Crust Ingredients

Note you will only use about 2/3 of the crust recipe…make cookies.

  • 2/3 cup flour
  • 1/3 cup toasted Walnuts
  • ¼ c. GRANULATED SUGAR SUBSTITUTE
  • 1 pinch salt
  • ¼ tsp cinnamon
  • ½ tsp. baking powder
  • 4 tbsp. butter
  • 1 large egg

Preparation

  1. In the bowl of a food processor pulse the dry ingredients to mix. Cut butter into 8 pieces to distribute in dry ingredients. Pulse until coarse pea sized bits. Add egg and continue to pulse until the dough forms a ball that revolves on the blade
  2. Remove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes. Roll out on flowered surface to about a 11 inch circle. Using your fingers fit into springform pan. This dough is fragile and will break. Not to worry just piece it together with your fingers. Refrigerate for 15-20 minutes before filling.

Filling Ingredients

  • 2 8oz. pkgs.
  • 1/2 cup. ricotta cheese
  • ¾ cup GRANULATED SUGAR SUBSTITUTE
  • 4 tsp. lemon juice + 1 tsp lemon grated lemon zest
  • 4 tsp pure vanilla extract
  • 3 large eggs

Method for Filling

  1. In the food processor combine GRANULATED SUGAR SUBSTITUTE and cream cheese & Ricotta. Whip on high speed until combined. Add remaining ingredients and mix until well combined. Taste for balance of flavor. Adjust GRANULATED SUGAR SUBSTITUTE or lemon or vanilla to suit your taste.
  2. Roll out dough on a floured surface to form a crust about 2 inches larger than the bottom of your springform. Grease the springform all over and press the dough into it. (don’t panic, it always falls apart a little. Just press it into place)
  3. Pour filling into springform.
  4. Bake at 325°F for 50-min to one hour until sides are set but the center is still slightly jiggly. Remove cool completely.

Glaze and Trim Ingredients

  • 18-24 Dark chocolate chips
  • 1 tsp. pure vanilla extract
  • 1 TBSP. coffee
  • 1 tsp. milk or heavy cream
  • ¼ cup ground walnuts

How to Prepare the Glaze

  1. Combine all of the ingredients in a heat proof 1 cup glass measuring cup. Microwave on high for 12 seconds. Remove and stir. If it does not totally dissolve, microwave for another 12 seconds. Pour over the cake and spread evenly.
  2. Edge the cake with the ground walnuts.
  3. Refrigerate for 4 hours or overnight. Bring to room temperature before serving

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Cake

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