Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: Total Carbohydrates: 53 for the whole cheesecake. Delicious and very low in
carbs.
Makes 12 pieces
Rachel inspired this cheesecake by being so fond of a toasted nut crust on another
cheesecake and by wanting something, small, freeze-able and cheesecake-like. It?s not
small, but can be cut small and stored in the freezer for a long time. The alcohol
prevents it from freezing rock hard.
Quark is a light tangy cheese, similar to cream cheese. Grocery stores carry it in the
dairy section in tubs. If the flavor seems daunting, it can be made plain or you can
experiment with other flavors, such as lemon, lime or orange zest and different alcohol
or perk it up with a few fresh, berries, folded in to the cheese mixture.
Ingredients:
1 oz. unsweetened chocolate
2 Tbsp. unsalted butter
1 tsp. Splenda
1 tsp. white Sugar Twin
1/8 tsp. liquid sweetener
1/4 cup whole almonds
1 Tbsp. unsalted butter
1 tsp. brown Sugar Twin
pinch of salt
1/2 lb. quark
1/2 lb. cream cheese
2 Tbsp. Splenda
2 Tbsp. white Sugar Twin
3/4 tsp. liquid sweetener
3 Tbsp. bourbon
1/2 tsp. pure vanilla extract
3 large eggs, separated
1 cup whipping cream
Line an 8-inch square baking pan with aluminum foil or parchment paper. Place in the
freezer.
Chop the chocolate and place in a small heatproof bowl. Place over a pot of simmering
water and let the chocolate melt. Remove from the pot of water and let cool to room
temperature. Cut the 2 Tbsp. butter into small bits and stir into the chocolate until it
melts. Stir in the sweeteners.
Preheat the oven to 300°F. Spread the almonds out on a baking tray and bake until well
browned, almost to the point of being burnt, about 15 minutes. Remove from the oven
and cool. Chop coarsely.
In a small frying pan, melt the 1Tbsp. butter over medium heat and continue melting
until it turns a rich and nutty smelling brown. Add the nuts, brown Sugar Twin and a
pinch of salt. Stir into the chocolate. Spread out into the frozen pan. Place back in the
freezer until hardened. Break into small pieces. Return in the pan to the freezer.
Beat the quark, cream cheese, Splenda and Sugar Twin, liquid sweetener, and vanilla
together until smooth and light. Beat in the egg yolks and bourbon. Stir in the chocolate
almond bits. Beat the cream until stiff and fold into the cheese mixture. Beat the egg
whites to firm peaks and fold into the cheese mixture. Spread evenly into the frozen
pan. Freeze for at least 6 hours or overnight.

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