Orange-Cocoa Cheesecake

3 (8-ounce) packages plain cream cheese, at room temperature

3⁄4 cup granular sugar substitute

3 large eggs

1⁄2 cup sour cream

2 teaspoons vanilla extract

2 teaspoons grated orange zest

Pinch salt

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cinnamon

 

1. Heat oven to 275°F. Line the bottom of an 8-inch springform pan with aluminum foil.

2. Beat cream cheese and sugar substitute with an electric mixer on medium-high until light and fluffy, about 2 minutes. Reduce speed to medium and add eggs one at a time, mixing until smooth, about 2 minutes. Add sour cream, vanilla, zest and salt and mix until just combined.

3. Pour mixture into pan. Bake until cake is soft-set in the center, about 1 hour. Place pan on a wire rack until completely cool. Cover pan with plastic wrap and refrigerate for 3 hours or overnight.

  1. Combine cocoa powder and cinnamon. Place mixture in a sifter or wire-mesh strainer and dust top of cheesecake just before serving. Release springform, slice and serve. Keeps for 1 week or freeze 1 month

 

Net Carbs: 4 grams  Fiber: 0 grams Protein: 6 grams Fat: 23 grams Calories: 250 Makes 12 servings

 

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About wahoowa96

I am a low carb fan and have been for over a year now. Before I discovered this way of eating, I was pre-diabetic, had off the charts cholesterol and high blood pressure. With no meds, all of that stuff is normal now. Thank you so much, Dr. Atkins, for showing me such a wonderful way of eating that is delicious, satisfying and healthy! Even if you don't struggle with your weight, I highly recommend you taking on the low carb way of life. The health benefits to doing so are legion! I have a beautiful wife and two of the most adorable children a dad could ask for.
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