I wanted to try a recipe that brings a little bit of "nutella" flavor together with an LC cheesecake and so I worked up this (modified from a few other chocolate cheesecake recipes) and plan to give it a try. Those of you who know of my lack of baking skills might not want to try this until after I see how it turns out!!! You might make the dreaded Mr. Yuck face. lol
Update: This turned out SO GOOD!!! I can't believe that I'm the one who made it.
Chocolate layered cheesecake:
24 ounces cream cheese (24 carbs) ((2400 calories))
4 oz (4 squares) unsweetened bakers chocolate (16 carbs) ((560 calories))
4 TBSP cocoa (2 carbs) ((60 calories))
4 eggs (2.5 carbs) ((288 calories))
9 oz butter softened (0 carbs) ((1722 calories))
3/4 cup almond meal (6 carbs) ((540 calories))
1/2 cup splenda granular (8 carbs) ((0 calories))
liquid stevia to taste (0 carbs) ((0 calories))
1/4 cup SF hazelnut syrup (0 carbs) ((0 calories))
1/4 cup erythritol (0 carbs) ((6.8 calories))
tsp of vanilla extract (.5 carbs) ((12 calories)
16 servings (4 carbs) ((350 calories)) each
preheat oven to 320
In a bowl, add softened butter and 1/2 cup granulated splenda. Mix. Add 2 eggs (beat well after each one).
Melt chocolate, mix with cocoa, SF hazelnut syrup and erythritol, then combine into butter mixture. Add almond meal, mix well. Spread one third of mixture into baking dish (I sprayed baking dish with PAM first).
Next, beat cream cheese and stevia until smooth. Add one egg at a time and beat well after each. Add dash of vanilla extract. Spread cream cheese mixture over the existing layer of chocolate.
Spoon remaining chocolate mixture on top and swirl gently through the cream cheese.
Bake for 1 hour or until center sets. 16 servings (4 carbs each).