27 Nov Orange and Black Cheesecake
Combine together butter and cookie crumbs in a bowl.
Press into bottom of 9 inch springform pan.
In a small saucepan add gelatin and orange juice, stir over low heat until dissolved.
Remove from stove and cool completely.
In a mixing bowl, combine cream cheese and Fructevia.
Gradually add in the gelatin orange juice mixture.
Whip the 1 cup whipping cream until you have stiff peaks.
Fold into cheesecake filling and stir in the orange zest.
Pour mixture into the crust and chill well, until firm, about 4 hours.
Before serving, in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth.
Drizzle over the cheesecake.
Garnish with reserved 1 teaspoon grated orange zest and serve.
Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.
Ingredients
Directions
Combine together butter and cookie crumbs in a bowl.
Press into bottom of 9 inch springform pan.
In a small saucepan add gelatin and orange juice, stir over low heat until dissolved.
Remove from stove and cool completely.
In a mixing bowl, combine cream cheese and Fructevia.
Gradually add in the gelatin orange juice mixture.
Whip the 1 cup whipping cream until you have stiff peaks.
Fold into cheesecake filling and stir in the orange zest.
Pour mixture into the crust and chill well, until firm, about 4 hours.
Before serving, in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth.
Drizzle over the cheesecake.
Garnish with reserved 1 teaspoon grated orange zest and serve.
