Prep 30 mins
Cook 50 mins
an absolutely fantastic ultra rich chocolate cheese cake recipe I converted to sugar free from a recipe originally listed on the www.KraftFoods.com site.
- 1 1⁄2 cups sugar-free chocolate cream-filled cookies (about 18 cookies)
- 2 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese
- 1⁄2 cup butter
- 1 teaspoon vanilla
- 1 1⁄2 cups Splenda sugar substitute (or equivalent sweetener)
- 1 1⁄2 cups unsweetened baking cocoa
- 3 eggs
- whipped cream
- fresh fruit
- Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 45 – 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
- Helpful hints:.
- *Cream cheese can be softened by microwaving on high for 30 – 45 seconds.
- *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it’s ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don’t get mangled this way.
I was a little wary of this recipe when I saw how much butter was going into it. I decided to give it a go anyways because I was really hoping for a good low carb-sugar free cheesecake. Sadly, this is not it. I used a chocolate pecan crust which turned out pretty good, but the cake itself is much like a bitter, dark chocolate truffle without any sweetness. The aftertaste is extremely bitter and salty. And the butter makes it very heavy. I actually whipped up a simple cheescake mousse and tried crumbling a little bit of the cake over it, but it was still too bitter.
If I could, I would give this recipe a zero (0). Absolutely no chocolate flavor; actually no flavor at all in the filling. Just a pretty solid mass of dark brown stuff. I used a virtually carb free crust of ground almonds and pecans, with a little almond flour and melted butter. Only the crust was edible.
I made this recipe for a friend at work. Everyone that tried it, loved it!!