This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.
I recently ordered a small springform non-stick pan that turned out to be smaller than I expected (7″ / 18 cm across) but it gave me an idea! I could bake a cheesecake in my counter-top convection oven on a hot summer day like today and not even heat up the kitchen!
I began with my low carb New York Cheesecake recipe from 2017, scaled it to the smaller pan and made it keto by eliminating the sugar entirely.
It came out so amazing that I’m sharing the recipe here.
Note: I use free-range eggs with very deep yellow yolks, hence the golden colour of the “white” part of the cheesecake.
Low Carb Marble New York Cheesecake – counter-top convection oven method
Ingredients
- Three 250 g (8 oz) pkgs cream cheese, room temperature
- 1/4 cup (60 ml) Truvia® (can use Swerve®, if preferred)
- 1/8 tsp salt
- 1/2 tsp real vanilla extract
- 3 large eggs, plus one egg yolk, room temperature
- 50 gm (2.25 oz.) 85% cocoa Swiss dark chocolate, melted in a double boiler
Instructions
Preheat the counter-top convection oven to 450 F. Make sure the fan on the oven is set to ‘on’.
Prepare an 7 ” non-stick spring-form pan by lining with parchment paper and spraying well with a coconut oil spray.
In the bowl of a stand mixer using the flat paddle (or by hand) beat the packages of cream cheese one at a time until very well blended and add the eggs one at a time, continuing to blend. Don’t over mix once the eggs are added or the cheese cake may get a large crack as it cools. Add the egg yolk, then the salt, Truvia® or Swerve® and some real vanilla and complete the stirring by hand, using a spatula.
Melt the chocolate in a double boiler until just melted.
Set aside and allow to cool a bit.
Remove the bowl from the stand mixer. Have the cooled, melted chocolate handy and the lined and sprayed spring-form pan. Take 1 cup of the cheese mixture and mix with the melted cooked chocolate. Stir well.
Also have read a pan that fits in the convection oven that can be filled with water (for the water bath), then pour the batter into the prepared pan and shake gently to flatten the top. Add the chocolate-cheese mixture in blotches.
Use a long thin flexible icing spatula (or butter knife, if unavailable) to gently “cut” into the blotches to make a marble pattern. Be careful not to stir it.
Bake at 450 F for 12 minutes, then lower the heat to 200 F and make for another 35 minutes. Check during the last 5 minutes so as not to over-bake it.
Turn off the heat of the convection oven and open the door slightly (not all the way, so cake does not get a draft), but leave it inside for 30 minutes, until partially cooled.
Then move it to a draft-free location to completely cool.
Transfer to the fridge to cool completely (best to cool overnight so the flavours fully develop).
Enjoy!
Based on 1/12 of the cheesecake, the macronutrient content is as follows;
- Carbohydrates: 4.2 g
- Protein: 17 g
- Fat: 46 g
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