We are busy getting the food and the house ready for our holiday. My oldest is with us this year, so I want it to be as nice as possible. Next year he will travel to his wife's family and I will be a little sad. I miss the holidays with little ones. All the excitement! Big ones are nice too though. We will attend Christmas Eve service today, and it is always great to see how my big boys love and serve God. You certainly don't have to share my faith to share my way of eating, but this blog is also about my life. No way to separate the two. My love languages are quality time and gifts of service. A beautiful holiday fits right in.
Now, how about this cheesecake? Still got some LorAnn Red Velvet Bakery Emulsion? That is the secret ingredient here. This one just emptied my bottle, but now I see it all over the place. Walmart and Michaels, Hobby Lobby and Marshalls.
Red Velvet Cheesecake
4 tbsp butter
1 1/2 cup almond meal (ground with skins)
32 oz cream cheese (4 blocks)
1/4 cup cocoa powder
2 tbsp LorAnn Red Velvet Emulsion
1 tbsp vinegar
1 cup erythritol/stevia blend equal to sugar
1 1/2 cup sour cream
1/4 cup erythritol/stevia blend equal to sugar
1/2 tsp vanilla extract
sugarfree chocolate sauce for topping (optional)
Melt butter in a medium bowl. Use a little butter to coat the sides of a 9 inch springform pan. Combine the remaining butter with the almond meal. Press into the base of the pan. Bake at 350 degrees for 10 minutes. Remove from oven.
In a large bowl, beat softened cream cheese. Add cocoa powder and one egg. Beat until smooth. Add another egg, the Red Velvet emulsion and the vinegar. Beat until just incorporated. Add the rest of the eggs, one at a time, beating after each addition. Add erythritol blend and beat until smooth. Pour the batter into the springform pan. Smooth the top and tap the base to remove air bubbles. Place in a water bath and bake at 350 degrees for 15 minutes. Lower the oven temperature to 325 and bake one hour. The middle should be a little jiggly. While the red layer is baking, make the white layer. In a medium bowl, combine sour cream, 1/4 cup erythritol blend and vanilla. Spread over red layer. Return to oven and bake an additional 10 minutes. Turn oven off and open door slightly. Allow cheesecake to remain in the oven another 20 minutes. Run a knife along the edge and allow the cheesecake to cool to room temperature. Chill for 4 hours or overnight. Drizzle with sugarfree chocolate sauce and serve.
Serves 16: 301 calories 6 net g carb
Don't like chocolate sauce? Just leave it off. Still pretty.
I haven't cut this yet, so I may add some photos later that show a cut slice. But this is our showpiece for this year. Hope you all have a blessed Christmas.
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