Best Low Carb White Chocolate Cheesecake With Strawberry Sauce Recipes

Chocolate Cheesecake with a Strawberry Topping image

Provided by Katie Lee Biegel

Categories dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 14

Nonstick cooking spray
3/4 cup chocolate graham cracker crumbs (about whole 4 crackers)
2 cups full fat cottage cheese, such as Daisy
One 8-ounce package light cream cheese, softened
3 large eggs
3/4 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
One 10-ounce bag frozen strawberries
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon water
Pinch kosher salt
1 teaspoon vanilla extract

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.

Low Carb White Chocolate Cheesecake with Strawberry Sauce Recipe - (4.6/5) image

Provided by aerin8

Number Of Ingredients 22

Crust:
1 cup Gluten-Free Bake Mix (250 mL)
1/4 cup butter, melted (60 mL)
Liquid sweeetener to equal 1/4 cup sugar (60 mL)
1/2 tsp vanilla extract (0.5 mL)
Filling:
12 oz regular cream cheese, softened (375 g)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
2 eggs
1/4 cup granular erythritol (60 mL)
11/2 tsp vanilla extract (7 mL)
2 oz cocoa butter, melted* (60 g)
Topping:
1 cup sour cream (250 mL)
Liquid sweeteber to equal 1/4 cup sugar (60 mL)
1 tbsp sifted powdered erythritol (15 mL)
1/2 tsp vanilla extract (2 mL)
Strawberry Sauce:
3 cups frozen, unsweetened strawberries (750 mL)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
granular sweetener equivalent
2 tbsp powdered erythritol (30 mL)

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