As we got closer to this past Christmas I really wanted to find a way for us to enjoy some nice treats and a Christmas dinner without gaining the usual 5 pounds that many of us gain over the holidays.
I created a meal plan for Christmas Eve, Christmas Day and then again for the New Years weekend. This year our meal plan for Christmas day did not include mashed potatoes, bread stuffing, cranberry sauce or fluffy white bread rolls. Instead it included turkey, a few fancy vegetable dishes and a nice salad.
All of that was easy to prepare and we did not miss the usual carb filled items.
But we needed to find a nice dessert that we could enjoy without having to worry about too many carbs. You see in the past we loved having fruit cake. Unfortunately fruit cake is very high in sugar, at least if you buy it in the grocery store. We didn’t have time to learn how to make our own fruit cake so we decided that an easy and delicious cheesecake would work for us.
As I work at revising each recipe I can see that many of the traditional recipes call for much more sugar than the recipe really needs to taste good.
For example, when I made this cheesecake I found 3 ways to reduce the amount of carbs you would normally find in a cheesecake.
Instead of using a cup of sugar I used just under 3/4s of a cup. It may not sound like much but it does make a difference.
I skipped the traditional graham cracker crust to save on carbs and made the cheesecake without a crust. I also skipped adding a topping such as cherry pie filling, which is full of sugar (unfortunately).
You may wonder why I seem to add dark chocolate chips to many of my treats. That is because we love chocolate, and dark chocolate is good for us. As well, they are very low in sugar, but still taste great.
Philadelphia cream cheese was on sale back in November for a very good price, so I stocked up on them as they do not expire until March. I made this cheesecake for Christmas and I made it again last week.
Easy Cheesecake with Dark Chocolate Chips
3 (8 ounce) packages cream cheese (softened)
¾ cup white sugar
1 cup sour cream
1 cup whip cream
3 tablespoons white flour
1 tablespoon vanilla extract
¼ cup dark chocolate chips
Preheat oven to 325 degrees F.
Using an 8 inch springform pan, I line the bottom of the pan with a circle of parchment paper to make each slice easy to remove.
In a large bowl beat the cream cheese and sugar together until smooth.
Add in sour cream, whip cream, flour and vanilla.
While mixing on low, add in one egg at a time.
Pour batter into pan.
Sprinkle dark chocolate chips on top.
Bake in preheated oven for 60 to 75 minutes until only the center of the cake is soft.
Turn oven off and leave cake in oven with door slightly open for 30 minutes.
Remove from oven and run a butter knife around the outside edges to loosen them away from the pan. Allow cake to cool. Refrigerate overnight.
Makes 10 nice slices.