Best Low Carb Copycat Godiva Chocolate Cheesecake Recipes

BEST EVER LOW CARB CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.

GODIVA CHOCOLATE CHEESECAKE

Steps:

• Make the chocolate crust:.
• Preheat oven to 325°F.
• Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and melted butter in bowl until combined.
• Press mixture into bottom of prepared pan.
• Refrigerate crust while preparing filling.
• Make the filling:.
• Place chocolate in microwave-safe bowl.
• Microwave on medium (50% power) for 1 minute. Stir.
• Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed.
• Gradually add sugar and beat until blended.
• Add eggs, one at a time, beating after each addition.
• Dissolve salt in hot coffee.
• At low speed, slowly beat in the coffee.
• Beat in vanilla and melted chocolate until blended.
• Pour mixture over crust.
• Place cheesecake in roasting pan.
• Pour boiling water into roasting pan so that the water comes halfway up the side of the springform pan.
• Bake for 60 to 70 minutes or until center is firm.
• Leave cheesecake in the oven and turn off the oven.
• Prop oven door open and allow cheesecake to cool in the oven for 1 hour.
• Remove cheesecake from roasting pan.
• Cool cheesecake in the pan on wire rack.
• When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
• Make the whipped cream topping:.
• Loosen edge of cheesecake with a knife. Remove side of springform pan.
• Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed.
• Reserve 1 cup whipped cream for garnish.
• Spread remaining cream over top of cheesecake.
• Sprinkle with grated chocolate.
• Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream.
• Pipe a border of rosettes around edge of cheesecake.
• Decorate with chocolate coffee beans.
• Cut cheesecake into wedges.

LOW-CARB YUMMY CHOCOLATE CHEESECAKE

Steps:

• If you want a crust go ahead and make it and press it into a 9" springform pan.
• (I don't cuz it raises the carbs) Beat the cream cheese& splenda in a large bowl till its fluffy.
• Beat in the eggs and whites.
• Mix in the sour cream, cocoa& extract until well blended.
• pour into prepared crust or greased pan.
• Place cheesecake into larger pan of an inch of hot water.
• Bake cheesecake@ 300 F for 45 to 50 minutes or until the center is set.
• Remove cakepan from water and return cake to oven.
• turn off the oven and let cake cool 2 or 3 hours in oven with door ajar.
• chill 8 hours.
• remove side of pan and place cheesecake on serving plate.
• garnish with splenda sweetened whip cream.
• eat it and feel like your cheating!
• Yum!

LOW CARB LUXURY CHEESECAKE

Steps:

• Crust Preparation.
• Pulse almonds in food processor until the largest pieces are as big as lentils or split peas. You can use a blender as well.
• Add the butter and the sweetener. Blend until it's mixed evenly and push evenly into bottom of springform pan.
• Bake for 8 to 10 minutes, until fragrant and beginning to brown. Remove from oven and raise oven heat to 400°F.
• Filling Preparation.
• Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into springform pan over crust.
• Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 350°F Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
• Chill completely. To speed this up I put the cheesecake in the freezer for about 1/2 hr and then check it to make sure it's not completely frozen. I leave it in there until it's cold, but not frozen solid. Then transfer to refrigerator. Keep refrigerated otherwise it will go bad quickly on the countertop because there is no sugar to act as a preservative.
• You can make a strawberry sauce from sugar free jam. I just take a couple of spoonfuls and stir in a small bowl until smooth, add a tiny bit of water and pour on top of cheesecake.