I often joke that it is great that I have found that one special person I want to annoy for the rest of my life. The truth is, that although our wedding was fourteen years ago, the celebration continues today. I am not saying that every day is a dream or that there aren’t times when we get frustrated or cranky with each other, but we love and respect each other so we are happy. It’s as simple and as difficult as that.
To celebrate our 14th anniversary we went to Moxi’s for supper, then home for a new cheesecake I decided to try. I recently found a recipe for a Neapolitan cheesecake which sounded delicious, but had four (!) packages of cream cheese, and about 100 steps. It was also loaded with sugar and carbs. I decided to see if I could simplify and make low carb, and was quite pleased with the results. Enjoy!
Neapolitan Cheesecake
- 1 100g bag of ground almonds
- 1 packet splenda
- 2 T butter, melted
- 2 packages of cream cheese
- 3 eggs, separated
- 2 semi-sweet (or unsweetened) chocolate squares
- Sugar-free Strawberry Jam
- Vanilla
- 3/4 C splenda
Mix ground almonds, splenda packet and butter. Press into a small 8” spring form pan and bake at 300 degrees for 5 minutes. Set aside.
Beat three egg whites until fluffy, but not hard. Set Aside.
Beat three egg yolks with ¾ C splenda. Add cream cheese and beat until smooth. Gently fold in egg whites.
Take out 1/3 of mixture and mix with 2 melted squares of chocolate. If using unsweetened, you may want to add more splenda. Pour into spring form pan.
Take out another 1/3 of mix and add vanilla. Gently layer on chocolate. I used small spoonfuls to make sure it didn’t disrupt the chocolate. You can put in freezer for 5 minutes if very runny; to firm up (helps keep layers clean).
Add 2 generous tablespoons of strawberry jam to the remaining mix. Gently layer over the vanilla, taking care to keep the layers clean.
Bake at 300 degrees for 1 hour.
You can make white chocolate curls from a vegetable peeler as a garnish if you like, or use whipped cream as a topping.