An Hcg friend named Terri shared this recipe with me hoping that we might be able to revise it to make it more protocol friendly. The original recipe is from Food Network Kitchen and is entitled: Chocolate Cheesecake Candy Bars. Here is the original recipe:
http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-cheesecake-candy-cane-bars-recipe2/index.html
This is my Phase 3 version of the bar for those who want to remove sugar and starch in the recipe but still want a special treat for Christmas or Valentines day. I will note on the recipe where you can alter it slightly for phase 4 if you chose.
Christmas Mint Cheesecake
Phase 3
Crust:
2 cups almond meal
3 TBSP cocoa powder
3 TBSP sweetener of choice (xylitol, truvia, or just like sugar)
20 drops Sweetleaf Chocolate Stevia
1/2 tsp ground coffee
1/4 cup melted butter
2 TBSP melted coconut oil
1/4 tsp salt
Filling:
8 oz Hershey's Sugar Free Chocolate Chips (Phase 4: You can use 8 oz semi sweet baking chocolate)
8 oz cream cheese softened
1/2 cup xylitol
20 drops Sweetleaf Chocolate Stevia
1/2 cup sour cream
2 large eggs
Glaze:
4 oz Hershey's sugar Free Chocolate Chips (Phase 4: you can use 4 oz bittersweet baking chocolate)
2 tbsp butter
1/2 tsp peppermint extract
(Phase 4: add 1 TBSP honey to the chocolate glaze if you are using the bittersweet baking chocolate)
Garnish: (For phase 4 ONLY)
1/2 cup or less of Andes Peppermint Crunch Baking Chips OR 1 chopped candy cane.
Crust:
1. Melt coconut oil and butter together. Set aside.
2. Combine all other crust ingredients in a small bowl, stir well. Add melted butter.
3. Pat crust into a 9 X 9 buttered pan (stoneware or glass preferred).
Filling:
4. In a double boiler or a smaller pan set over a larger pan that has water in it, slowly melt the 8 oz of chocolate, stirring as needed. Cooks Notes: Be careful that NO water gets into the chocolate or it will seize (get hard as a rock and taste burnt) and you will have to throw it all away and start over! Also make sure that you do not try to melt the chocolate directly over your burner. It will melt too quickly and will burn.... don't ask how I know!:-)
5. In a mixing bowl, beat cream cheese until smooth. Add 1/2 cup xylitol and stevia, cream well.
6. To cream cheese mixture add sour cream and beat until smooth. While beating add eggs 1 at a time, blending well after each addition.
7. While beaters are running at medium speed, slowly add melted chocolate. Scrape sides of bowl & beaters. Beat for a little longer to make sure the chocolate is mixed in well.
8. Spread the filling over the chocolate nut crust.
9. Bake at 350 degrees for 25-30 minutes or until it is puffy and the middle is still slightly wiggly. In my convection oven this took 25 minutes.
10. Remove from oven and cool for about 30 minutes.
Glaze:
11. To prepare glaze. Place chocolate and butter in a double boiler or small pan over a large pan that has water in it, stirring when needed. Remove pan from heat. Add peppermint extract, stir well. Gently pour glaze over the cheesecake bars. Allow to cool 1-2 minutes. (PHASE 4 ONLY)Sprinkle on the Andes baking chips or candy cane pieces and gently press them into the glaze. Cooks notes: If you don't wish to add the baking chips or candy cane pieces you can save them for a garnish. Serve with a dollop of freshly whipped cream and sprinkle on just a few pieces of baking chips or candy cane over each serving.
12. Refrigerate until cool. Store in refrigerator.
Chocolate Mouse:
If you are sensitive to nuts, and would LOVE to try this recipe, do so without the crust or glaze. Use the ingredients and instructions for the filling to make a lovely chocolate mouse. You can leave out the eggs if you don't like the thought of eating raw eggs. To make a mint chocolate mouse add in 1/2 tsp of peppermint extract to the filling. Simply mix up the filling, put it in a pretty bowl, and refrigerate. Serve with a dollop of freshly whipped cream.
Chocolate Mouse Strawberry or Raspberry Parfait:
Use the filling recipe with or without mint extract, you choose.
Option 1: Layer the mouse with freshly sliced strawberries or raspberries in parfait cups. Serve with a dollop of freshly whipped cream topped with fresh mint leaves and a slice of strawberry, strawberry fan or a raspberry depending on which fruit you choose to use!
Option 2: Make chocolate dipped strawberries for garnish. Dip washed and dried strawberries in the chocolate glaze (recipe above). Place them on parchment paper or wax paper to set up. Drizzle the extra chocolate glaze over the top layer of each cup by putting the glaze in a sandwich baggie twist to seal, then cut the tip of one of the corners off, use it like a decorator bag to drizzle the glaze. Finish it with a dollop of freshly whipped cream and a chocolate dipped strawberry.
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