This #cheesecake is easily as good as anything I’ve ever ordered in a restaurant, and it was fairly easy to make. (Recipe link below). Awesomely #lowcarb / #keto , it’s deliciously creamy, with a delicate chocolate flavor. And I can honestly say it lasted all of 24 hours in my house, and you can blame my husband for that one (as usual). Enjoy 🙂

🍎8″ Springform Pan:
https://amzn.to/2NQCh77

🍎Double Boiler (To melt the chocolate!):
https://amzn.to/2OZJiPL

🍎Essential Kitchen Tools And Books For Low Carb Living
https://www.amazon.com/shop/dot2trotslowcarbliving

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✅ Keto Chocolate Cheesecake Swirl
Serves: 12
415 Calories / 9.4g Protein / 39.6g Fat / 7.3g Total Carbs / 0.8g Fiber / 6.5g Net Carbs

🔔This recipe is based off of George Stella’s New York Style Ricotta Cheesecake. I reduced the amount of sweetener from 1-½ cups to ¾ cups. I also added the dark chocolate and heavy whipping cream.

➡Ingredients
2.5 ounces dark chocolate, chopped
1-2 tbsp. Heavy whipping cream (to mix with the chocolate)
24 oz. Cream cheese, softened
1 C Full-fat ricotta
½ C Full fat sour cream
¾ C Powdered Swerve (or alternative)
1/3 C Heavy cream (for the batter)
1 tbsp. Vanilla extract
1 tbsp. Lemon juice
2 Large eggs (whole)
3 Egg yolks

✅Directions
1. Preheat oven to 400 degrees.
2. Oil an 8-inch springform cake pan; wrap the outside of the pan in tin foil to prevent water from getting into the pan; set aside.
3. Create a water bath for your cake pan by adding an inch of water to a roasting pan (that the cake pan can fit into) and set it in the oven on the middle rack to let the water heat up.
4. Fill a small pot ¼ full with water and bring to a boil. Reduce heat to a simmer and fit a heat-proof metal bowl or ovenproof glass into the pot. The bottom of the bowl should not touch the water (you want 2-3 inches of space between bottom of bowl and the water). Add 1 tbsp. of whipping cream and the chocolate, broken into pieces into the bowl. Stir as the chocolate melts. If chocolate too thick, add in additional tablespoon of cream and stir to combine. Once chocolate is melted, remove pot from heat, allowing chocolate to slightly cool.
5. Using a mixer or a food processor, process the ricotta until it is as close to smooth as sour cream, about 1-2 minutes.
6. In a large bowl, combine the cream cheese, ricotta, sour cream and sweetener; mix on a low speed until smooth and creamy.
7. In a separate bowl, use a whisk to beat the heavy cream, vanilla, lemon juice, eggs and yolks until combined.
8. Next set your mixer to medium speed and slowly add in the egg mixture into the cream cheese batter; beat until blended, being careful not to over mix.
9. Pour your cream cheese batter into the greased springform pan.
10. Drizzle the melted chocolate over the surface of the cheesecake. Using a toothpick, swirl the chocolate into the filling just until decorative swirls form. Be careful not to over-swirl or you loose the decorative effect.
11. Carefully place your cake pan in the water bath and bake for 15 minutes. After 15 minutes lower the temperature to 275 degrees; bake until the top of the cake is a light golden brown and it starts pulling away from the sides of the pan, about 90 minutes. Turn off the oven when done baking, but leave cake in the oven to cool for 3 hours. Remove cake from oven and let chill for in the refrigerator before serving (I let it sit overnight, but I don’t think you need that long).