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Low-Carb Chocolate Swirl Cheesecake

SUBMITTED BY: Syd

"All your friends will love this low-carb cheesecake made with a nut and low-carb cookie crust and a marbled chocolate filling - it is not just for those on a low-carb diet!"
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 3.9 star rating.
Read Reviews (11)
PREP TIME  30 Min
COOK TIME  1 Hr 10 Min
READY IN  9 Hrs 40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 cup low-carb chocolate cookie crumbs
  • 1/4 cup butter, melted
  • 3 tablespoons SPLENDA® Granular
  • 1/2 cup finely chopped macadamia nuts, pecans, or almonds
  • 3 eggs, separated
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup sour cream
  • 1 cup SPLENDA® Granular
  • 2 tablespoons low-carbohydrate baking flour substitute
  • 6 ounces low-carbohydrate, dark chocolate, melted
  • 3 ounces low-carbohydrate, dark chocolate, melted
  • 3 tablespoons finely chopped macadamia nuts, pecans, or almonds

DIRECTIONS

  1. Combine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch springform pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F (175 degrees C)
  2. In a large bowl, whip egg whites until stiff but not dry.
  3. In another large bowl, beat cream cheese, sour cream, 1 cup Splenda, and flour substitute until smooth. Beat in egg yolks one at a time, blending well after each addition. Gently fold whipped egg whites into cream cheese mixture. Spoon batter into prepared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled effect.
  4. Place pan on a cookie sheet in the preheated oven, and bake 60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven with the door open. When cool, transfer to the refrigerator, and chill overnight.
  5. Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle with remaining chopped nuts, and then refrigerate until chilled. Scrape chocolate from pan to form slivers. Decorate cake with chocolate slivers by heaping over the top, and pressing vertically onto the sides of the cake.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by DUSTYANN
I made this recently, and it was very good. I did change the crust because the only low carb... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2004 by WALLYGIRL3
The filling is really good...excellent and no hint of "sugar-free" taste. This is like a real... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2004 by Syd
This is so good. You would never know this what not the full carb deal. I have had this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2004 by KTERED
I made this cheesecake for my boyfriend's birthday because he is a low-carb freak! He loved... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2005 by BeatlesFan1964
yum! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2005 by CLYNCH1
This is probably the best low carb dessert I've had. I'm not sure that it's quite as good as... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2008 by Erin Hooper
I wanted a low-carb cheesecake, and chose this recipe because of the reviewers listed on the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2007 by campagnes