Low Carb White Chocolate Cheesecake With Strawberry Sauce Recipe 465

Steps:

• Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add sugar, chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
• Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Steps:

• Crust: Preheat oven to 325°F (160°C). In medium bowl, place Gluten-free Bake. In small bowl, combine butter, liquid sweetener and vanilla extract. Pour over dry ingredients and stir to combine well. Spread in 8-inch springform pan. Bake 10 to 12 minutes. Filling: In food processor, process cream cheese. Add liquid sweetener, eggs, erythritol and vanilla extract. Process. Add cocoa butter and process, scraping sides occasionally. Pour over baked crust. Bake in preheated oven 25 to 35 minutes, or until set. Add topping and bake another 10 minutes. Topping: In medium bowl, combine sour cream, liquid sweetener, powdered erythritol and vanilla extract. Strawberry Sauce: In saucepan, place frozen strawberries and allow to thaw at room temperature. Remove strawberries with slotted spoon and slice them thinly. Return to saucepan. Add liquid sweetener and powdered erythritol. Bring to the boil and simmer until sauce has thickened sufficiently. Refrigerate. Serve strawberry sauce poured over individual slices of cheesecake. Helpful Hints: *In small bowl, microwave cocoa butter 3 to 4 minutes, or until melted. Be very careful removing the bowl from the microwave oven as the cocoa butter will be very hot. Yield: 12 or 16 servings 1 serving 269.2/201.9 calories 6.1/4.6 g protein 24.0/18.0 g fat 6.5/4.9 g net carbs

Steps:

• For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
• Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
• Serve the cheesecake cold, topped with the strawberry sauce.

Steps:

• Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
• Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed.
• Melt the white chocolate in a bowl in the microwave and set aside until needed.
• Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick.
• Add the strawberries to the cheese mixture with the melted white chocolate and mix.
• Spoon the cheesecake filling into the base.
• Level the top and chill for about 4 hours until set.