Nutty Chocolate Swirl Cheesecake
from Atkins Kitchen
The two-toned filling is a snap to prepare, and it doesn't need baking because it's set with gelatin.
6 ounces (1 1/2 cups) pecan or walnut halves, chopped *
18 packets sugar substitute
2 tablespoons butter, softened
1 envelope unflavored gelatin
1 cup cold water, divided
2 packages (8 ounces each) cream cheese, softened
1 tablespoon grated orange or lemon zest
1 teaspoon vanilla or lemon extract *
2 ounces unsweetened chocolate, melted and cooled*
Fresh berries for garnish (optional)
Pecans for garnish (optional)*
1. Heat oven to 400°F. Butter a 9-inch springform pan. In medium bowl, combine pecans, 6 packets sugar substitute and butter. Mix well and press onto bottom and 1 up sides of prepared pan. Bake 10 minutes, until golden. Cool on wire rack.
2. In small saucepan, sprinkle gelatin over 1/2 cup cold water. Let soften 1 minute. Stir over low heat until dissolved; set aside.
3. Place cream cheese in large bowl and beat with an electric mixer at high speed until fluffy. Beat in remaining sugar substitute, zest and vanilla. At low speed, beat in dissolved gelatin and remaining cold water. Set aside 1 cup mixture. Spread remainder in pecan crust.
4. Return reserved mixture to bowl and beat in chocolate. Place dollops of chocolate mixture into plain mixture and swirl with knife, being careful not to blend mixtures. Refrigerate 3 hours. If desired, garnish with berries and pecans.
Prep time: 20 minutes
Bake/Cook time: 10 minutes
Chill time: 3 hours
nutrition per serving
Carbohydrates:9 grams,Net Carbs:6 grams,Fiber:3 grams,Protein:7.5 grams,Fat:42 grams,Calories:421