Rating: 4 stars
25 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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 Summary

cook:
1 hr 10 mins
additional:
8 hrs
total:
9 hrs 40 mins
prep:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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)

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  • In a large bowl, whip egg whites until stiff but not dry.

  • 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.

  • 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.

  • 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.

Nutrition Facts

375 calories; protein 8.3g; carbohydrates 7.3g; fat 34.4g; cholesterol 98.6mg; sodium 222.5mg. Full Nutrition
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