Tuesday, November 23, 2010

Hazelnut Swirl Cheesecake (Sugar-Free)



• 5 ounces Graham Cracker Crumbs
• 2 ounces Brown Sugar
• 3 ounces Unsalted Butter (melted)

Cheesecake Batter:

• 16 ounces Mascarpone Cheese
• 6 ounces Ideal Sugar-Free Sweetener

• 5 fluid ounces Whole Eggs
• 1 Egg Yolk

• 2 1/2 ounces Heavy Cream
• 1/8 teaspoon Madagascar Vanilla Extract
• 1/8 teaspoon Hazelnut Extract
• 5 ounces Chocolate Chips (Semi-Sweet)


Cocoa Powder
Sugar-Free Chocolate Whip Cream


 Combine the graham cracker crumbs and brown sugar into a bowl and mix thoroughly
 Add melted butter and mix by hand until butter is even throughout
 Press the mixture into a pie pan evenly through the bottom and sides about ¼ inches thick making sure no loose pieces are present
 Set aside
 Pre-heat oven to 325 degrees Fahrenheit
 Put a deep hotel pan filled with hot water in the oven
 In a mixer fitted with a paddle attachment combine the mascarpone cheese and ideal sweetener on a medium speed
 Whip for 5 minutes then turn off the mixer and scrape the sides for any residual pieces that aren’t mixing
 Turn the mixer back on and whip again for another 5 minutes
 Whisk eggs and egg yolk until blended evenly in a bowl
 Add the eggs in a 2 part method into the mixer
 Continue to whip the mixture until the eggs are fully incorporated and the mixture looks fluffy
 In a bowl add the heavy cream, chocolate chips, and both vanilla and hazelnut extracts and place into the microwave for approximately 35-60 seconds
 Take out and mix the ingredients until the chocolate is fully melted and there are no chunks at all
 Place in a bowl half of the mascarpone mixture and all of the chocolate mixture and whip until it is blended evenly
 Pour in the pie shell the rest of the mascarpone mixture from the mixer and evenly spread it out
 Pour the chocolate mixture on top of that lightly
 Use the skewer to draw a design in the chocolate mixture which will give a swirl effect
 Place the cheese cake into the oven and let cook for 30-40 minutes
 Take out of the oven and let chill in the refrigerator for 4-5 hours
 Garnish with cocoa powder on the plate and chocolate sugar-free whip cream on top of the slice

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