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Low-Carb Chocolate Swirl Cheesecake

"All your friends will love this low-carb cheesecake made with a nut and low-carb cookie crust and a marbled chocolate filling - it is not just for those on a low-carb diet!"

By allrecipes · From Open Recipes · 12 ingredients
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Why it works: Chocolate and macadamia nut work together. They rank in the top 4% of all ingredient pairs, and 82 recipes mention both. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

The recipe

16 servings
Prep30 min
Cook1 hr 10 min

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 325°F (163°C). Mix the chocolate cookie crumbs, melted butter, 3 tablespoons SPLENDA Granular and 1/2 cup chopped nuts. Press firmly into the bottom of a 9-inch springform pan and bake for 8 minutes, then cool.

  2. Beat the room-temperature cream cheese with 1 cup SPLENDA Granular until smooth. Add the flour substitute, sour cream and egg yolks, beating until just combined.

  3. In a clean bowl, whip the egg whites to soft peaks, then gently fold them into the cream cheese mixture in two additions.

  4. Pour about two-thirds of the filling over the cooled crust. Stir the 6 ounces of melted dark chocolate into the remaining filling and spoon it over the top.

  5. Swirl the two fillings gently with a knife. Set the springform pan in a larger pan and pour boiling water into the outer pan to come halfway up the sides.

  6. Bake for about 60 minutes until the edges are set and the center is almost firm and reaches 160°F (71°C). Turn off the oven, leave the door ajar, and cool the cheesecake for 30 minutes.

  7. Drizzle the 3 ounces of melted dark chocolate over the top and sprinkle with the 3 tablespoons of chopped nuts. Refrigerate for at least 4 hours or overnight before slicing.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + macadamia nuttop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together82 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Butter + cream cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,746 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Chocolate + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together5,463 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Macadamia nut + flourtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together119 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the macadamia nut

How well each one fits the dish's main ingredients (chocolate, butter, egg, cream cheese, cream, flour):

  1. Pecansbetter flavor fit
  2. Almondbetter flavor fit
  3. Walnutbetter flavor fit
  4. Macadamia nutthe original

Fit is the average pairing score against chocolate, butter, egg, cream cheese, cream, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).