Nutty Chocolate Swirl Cheesecake Recipe - Cooking Index
Nutty Chocolate Swirl Cheesecake Recipe - Cooking Index
| 1 1/2 cups | 219g / 7.7oz | Pecan or walnut halves - (6 oz) - chopped |
| 18 | Sugar substitute | |
| 2 tablespoons | 30ml | Butter - softened |
| 1 | Unflavored gelatin | |
| 1 cup | 237ml | Cold water - divided |
| 2 | Cream cheese - (8 oz ea) - softened | |
| 1 tablespoon | 15ml | Grated orange or lemon zest |
| 1 teaspoon | 5ml | Vanilla or lemon extract |
| 2 oz | 56g | Unsweetened chocolate - melted, cooled |
| Fresh berries for garnish - (optional) | ||
| Pecans for garnish - (optional) |
Heat oven to 400 degrees. Butter a 9-inch springform pan. In medium bowl, combine pecans, 6 packets sugar substitute and butter. Mix well and press onto bottom and 1 up sides of prepared pan. Bake 10 minutes, until golden. Cool on wire rack.
In small saucepan, sprinkle gelatin over 1/2 cup cold water. Let soften 1 minute. Stir over low heat until dissolved; set aside.
Place cream cheese in large bowl and beat with an electric mixer at high speed until fluffy. Beat in remaining sugar substitute, zest and vanilla. At low speed, beat in dissolved gelatin and remaining cold water. Set aside 1 cup mixture. Spread remainder in pecan crust.
Return reserved mixture to bowl and beat in chocolate. Place dollops of chocolate mixture into plain mixture and swirl with knife, being careful not to blend mixtures. Refrigerate 3 hours. If desired, garnish with berries and pecans.
This recipe yields 8 servings.
Carbohydrates: 9 grams
Net Carbs: 6 grams
Fiber: 3 grams
Protein: 7.5 grams
Fat: 42 grams
Calories: 421
Description:
"The two-toned filling is a snap to prepare, and it doesn't need baking because it's set with gelatin."
Source:
Atkins Cookbook at http://atkinscenter.com
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