Ingredientes para Sugar Free Chocolate Cheesecake
- Sugar Free Chocolate Cream Filled Cookies
- ½ cup (1 stick) unsalted butter, softened
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons vanilla extract
- Splenda Sugar Substitute
- Unsweetened Baking Cocoa
- 4 large eggs
- Whipped Cream
- Fresh Fruit
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Cómo preparar Sugar Free Chocolate Cheesecake
- Preheat oven to 325°F (165°C) if using a silver 9-inch springform pan, or 300°F (150°C) if using a dark non-stick 9-inch springform pan.
- Combine crushed cookies (1 ½ cups graham cracker crumbs) and melted butter (6 tablespoons).
- Press mixture firmly into the bottom of the prepared springform pan.
- Bake for 10 minutes. Let cool completely.
- In a medium bowl, whisk together Splenda (1 cup) and unsweetened cocoa powder (¾ cup). Set aside.
- In a large bowl, beat cream cheese (2 x 8 ounce packages, softened), vanilla extract (2 teaspoons), and softened butter (½ cup) with an electric mixer on medium speed until smooth and creamy.
- Gradually add the dry ingredients (Splenda and cocoa mixture) to the cream cheese mixture, beating until fully incorporated.
- Add eggs (4 large), one at a time, mixing on low speed after each addition just until combined. Do not overmix.
- Pour batter over the cooled crust.
- Bake for 45-55 minutes, or until the center is almost set. A slight jiggle is okay.
- Run a knife or metal spatula around the rim of the pan to loosen the cake.
- Let cool completely in the pan before removing the rim.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Top with your favorite sugar-free whipped topping and fresh fruit before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
23g
Fat
68g
Carbs
3g
