* Exported from MasterCook *
Recipe By : Liz Nielsen
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz. Sugar Free Macaroons (see recipe) -- (120 grams)
3 oz. Butter -- (90 grams) melted
2 1/2 oz. Unsweetened chocolate -- (75 grams)
24 oz. cream cheese -- (700 grams)
1/4 tsp. almond essence
3 eggs
2 oz. single cream -- (60 ml)
6 1/2 ounces Splenda
8 oz. Heavy cream -- (250 ml) whipped
Crush macaroons and mix with melted butter. Using a spoon, press one third of
mixture around the sides of a 9 inch (22.5 cm) diameter X 1 inch (5 cm) high
microwave proof bowl double lined with baking paper and set rest aside. In a
large microwave proof bowl, put chopped chocolate and cream cheese and
microwave on 50% power for 2-3 minutes until cheese is softened and chocolate
is melted, stirring halfway through cooking. Whisk with hand mixer until
smooth. Add eggs, artificial sweetener, almond essence and cream and beat
until smooth. Microwave cheese mixture for 5-8 minutes on 100% power until
very hot, beating 3 times during cooking.
Into prepared dish, pour mixture. With spoon, lightly press remaining crumbs
on top of cheesecake to form a crust. Elevate dish on microwave safe rack or
ramekin turned upside down. Cook on 50% power for 6-8 minutes until softly
set. Allow to stand in dish on heatproof surface for 30 minutes until set.
Cover and refrigerate for 4-5 hours or overnight.
To serve: loosen cheesecake from sides of dish. Invert dish onto a platter.
Carefully remove dish and paper. Decorate with whipped cream and serve
remaining whipped cream separately.
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Per Serving (excluding unknown items): 364 Calories; 37g Fat (88.6% calories
from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol;
248mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 7 Fat.
