Tuesday 12 April 2016

FULL TUMMIES TUESDAY: NO BAKE, LOW-CARB CHOCOLATE GANASHE CHEESECAKE


It's a late night post, but we made it in time (at least in my time zone)! Another great Full Tummies Tuesday recipe, No bake, low-carb chocolate ganashe CHEESECAKE!

Is your mouth watering? I know mine is! 

Here's the recipe:

NO BAKE, LOW-CARB
CHOCOLATE GANACHE CHEESECAKE


INGREDIENTS
FOR THE CRUST
  • 1 ¾ cups almond flour
  • 2 tsp brown sugar
  • ⅛ tsp salt

FOR THE CHEESECAKE
  • 2 (8oz.) packages cream cheese
  • 2 cups heavy whipping cream

FOR THE CHOCOLATE GANACHE
  • 2 oz. dark chocolate (chopped)
  • 1 oz. semisweet chocolate (chopped)
  • 3 Tbsp heavy cream

  • ¼ cup unsalted butter, melted
  • ½ tsp ground cinnamon



  • ¼ cup sugar
  • 2 tsp vanilla


  • ½ tsp vanilla
  • Pinch of salt


DIRECTIONS
  1. Preheat oven to 375°F. Spray springform pan with baking spray.
  2. Make crust:  In a small bowl, stir together almond flour, brown sugar, and salt. Pour in melted butter and mix thoroughly. Press evenly across bottom of pan with your fingers.
  3. Bake crust for 10-12 minutes
  4. Place chopped chocolates in a bowl. Heat heavy cream to a boil in the microwave or on the stovetop, then immediately remove from heat and add vanilla and a pinch of salt. Pour over chocolate and let sit 30 seconds, then stir constantly until chocolate is melted. If your chocolate doesn’t melt completely, it’s okay, just pop it in the microwave in 15 second increments, stirring between until smooth
  5. Pour ganache evenly over baked crust and spread all the way to the edges.
  6. Make the cheesecake: In a large bowl, beat the cream cheese with the vanilla until smooth, 1-2 minutes. add the whipping cream and 1/4 cup sugar. Beat on high until blended.
  7. Pour cheesecake filling over crust, spreading evenly with spatula. Place cake in refrigerator and chill until set. Unmold just before serving. I have found that freezing just before unmolding makes a huge difference.



  EAT & ENJOY!

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