Low Carb Dessert - Low Carb Peanut Butter Cheesecake with Chocolate Ganache
This is my new favorite low carb cheesecake flavor, peanut butter! It was the first time I tried it and it was awesome!
Low Carb Peanut Butter Cheesecake with Chocolate Ganache
4- 8oz packages of cream cheese
4 large eggs at room temperature
3/4 cup Splenda
1 teaspoon of sugar free vanilla extract
1 cup Peter Pan whipped peanut butter with 1/3 less sugar
Take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.
When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.
Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once the Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla and peanut butter. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl. Now you are ready to pour the mix into the greased spring form pan (I used a 8" inch springform pan for this cheesecake).
Bake on a preheated 350 degree oven for 45-50 minutes or until low carb cheesecake is set in the middle. Cool for an hour, add low carb chocolate ganache (recipe follows) and than chill for at least six hours, this low carb dessert is best served the next day.
Low Carb Chocolate Ganache
¼ cup heavy whipping cream
3 mini Hershey’s sugar free chocolates, chopped
2 tablespoons Hershey’s chocolate powder (no sugar added)
Heat heavy whipping cream over low heat and add chopped low carb chocolate. Stir continuously until chocolate is incorporated and looks like hot chocolate. Remove from heat and add chocolate powder (you may want to sift it as you add it to avoid lumps) stir and put back on low heat and continue to stir until all chocolate is thoroughly mixed. Remove from heat, pour over cooled cheesecake and chill.
4- 8oz packages of cream cheese
4 large eggs at room temperature
3/4 cup Splenda
1 teaspoon of sugar free vanilla extract
1 cup Peter Pan whipped peanut butter with 1/3 less sugar
Take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.
When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.
Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once the Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla and peanut butter. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl. Now you are ready to pour the mix into the greased spring form pan (I used a 8" inch springform pan for this cheesecake).
Bake on a preheated 350 degree oven for 45-50 minutes or until low carb cheesecake is set in the middle. Cool for an hour, add low carb chocolate ganache (recipe follows) and than chill for at least six hours, this low carb dessert is best served the next day.
Low Carb Chocolate Ganache
¼ cup heavy whipping cream
3 mini Hershey’s sugar free chocolates, chopped
2 tablespoons Hershey’s chocolate powder (no sugar added)
Heat heavy whipping cream over low heat and add chopped low carb chocolate. Stir continuously until chocolate is incorporated and looks like hot chocolate. Remove from heat and add chocolate powder (you may want to sift it as you add it to avoid lumps) stir and put back on low heat and continue to stir until all chocolate is thoroughly mixed. Remove from heat, pour over cooled cheesecake and chill.
Low Carb Whip Cream
1 cup heavy whipping cream
½ Splenda
1 teaspoon sugar free vanilla
3 tablespoons Hershey’s chocolate powder (no sugar added)
Put mixing bowl and your whisk blender attachment in freezer to get cold. Add all low carb ingredients together in chilled bowl (you may want to sift the chocolate powder as you add it to avoid lumps) and hand whisk till blended. Once blended, whip the mixture on high until it forms stiff peaks. Serve on top of Low Carb Peanut Butter Cheesecake with Chocolate Ganache!
Labels: chocolate, low carb cheesecake, low carb dessert, peanut butter cheesecake, sugar free
posted by mel4576 @ 12:42 AM
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