Grasshopper Cheesecake Recipe - Low Carb & Healthy
Low carb recipe for Grasshopper Cheesecake which belongs to the Sweets recipe category.
- 3 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each)
- cup (60 ml) heavy cream
- 1 Simple Almond Crust or Hazelnut Crust, prebaked
- in a springform pan
- 3 packages (8 ounces [225 g] each) cream cheese, softened
- cup (18 g) Splenda
- cup (90 g) sour cream
- teaspoon peppermint extract
- 1 tablespoons (23 ml) chocolate extract
- 1 or 2 drops green food coloring (optional, but pretty)
- 4 eggs
Preheat oven to 325F (170C, or gas mark 3).
To make the chocolate layer: In the top of a double boiler over hot water (or in a heavy-bottomed saucepan over the lowest possible heat), melt the chocolate and whisk in the cream until smooth.
Spread this mixture evenly over the crust and set aside.
To make the filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often.
Beat in the Splenda and the sour cream and mix well.
Beat in the peppermint and chocolate extracts, food coloring (if using), and eggs, one by one, beating until very smooth and creamy.
Pour the mixture into the chocolate-coated crust.
Place the cake in the oven and place a pie pan of water on the oven rack below it or on the oven floor.
Bake for 1 hour.
Cool in the pan on a wire rack.
Chill well before serving.
Each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 18 grams of protein. (Analysis includes crust, but omits the polyols in the sugar-free chocolate.)