Call the Pope! I’m applying for sainthood after giving up desserts three days in a row! This chocolate cheesecake kept me from gloating about that. (After all, sin starts with pride!) It also kept me from feeling deprived. Ahhh chocolate! I’m trying to eat fewer carbs but all the foods that I love are carbs! Fruit, cookies, muffins, bread, rice, potatoes, even my favorite vegetables!
After giving up dessert for three days, I felt as if I had shined my halo sufficiently. So I went on the hunt for a decadent dessert. Cheesecake is naturally low in carbs and has a low glycemic index and all that. Add chocolate and you are in my idea of heaven. Of course the crust isn’t really low in carbs, so if you’re a purist, you’ll need to work on that. But that’s for another post.
I started hunting for a recipe in the cookbook “500 Low-Carb Recipes,” by Dana Carpender. Her chocolate cheesecake used cottage cheese as the main cheese. While I think this is a good idea, I wanted to use Ricotta and cream cheese. Also, her recipe only called for 2 squares of baking chocolate. After it was all blended, it didn’t have the rich chocolate look and feel that I wanted, so I added some *Ghiradelli Sweet Ground Chocolate. It’s not a form of chocolate that I always have on hand, but it worked well for this. Adding another square of chocolate and 2 TBS more sugar would likely be the same thing.
Here’s what I did:
Ingredients for crust (typical graham cracker crust)
2 cups graham cracker crumbs
2 TBS sugar
1/2 cup butter, softened.
Blend crumbs and sugar.
Cut in butter until well incorporated.
Great the bottom and sides of a springform pan.
Press in the crumbs over the bottom and up the sides of the pan.
Place in freezer while you make the filling.
Ingredients for Chocolate Cheesecake filling
15 oz Ricotta Cheese (I used the Light variety.)
1/2 cup light sour cream
8 oz Neufchatel cream cheese (1/3 less fat.)
2 oz unsweetened chocolate squares, melted
1/4 cup sugar
1/4 cup sweet ground chocolate powder (*See note above.)
1/4 cup cark chocolate chips
Preheat oven to 350 degrees F.
In a large mixing bowl, add all the ingredients except the chocolate chips.
Pour the filling into the prepared crust.
Sprinkle chocolate chips on top.
Bake about 1 hour until set up.
Let cool for hours – if you can.
That’s it! It just makes me happy to know that I’ll have something rich and wonderful on the weekends. This Chocolate Cheesecake was the perfect treat for my devilish nature.