Ganache Glazed Vanilla Cheesecake

By : Carol

* Exported from MasterCook *

Ganache Glazed Vanilla Cheesecake

Recipe By : Carol Williams{Ganache idea from Venita's Truffles recipe}
Serving Size : 16 Preparation Time :1:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces cream cheese -- softened
2/3 cup Splenda
1 1/2 tablespoons all-purpose flour
3 large eggs
2 tablespoons sour cream
2 teaspoons vanilla
Ganache
1/2 cup cream
1 tablespoon butter
2 ounces unsweetened baking chocolate
1 teaspoon vanilla
1/3 cup splenda

-Preheat oven to 450 degrees
-Beat the cream cheese,sweetener & flour at medium speed on mixer until well blended.
-Add eggs one at a time, beating well after each addition.
-Blend in sour cream & vanilla.
-Pour into a pam sprayed 9" springform pan.
-Bake for 10 minutes at 450 degrees, then reduce oven temperature to 250 degrees; continue baking for 30-35 minutes or until set.
-Loosen cake from rim but do not remove from pan until cool.
-Place cake in fridge to chill while preparing ganache topping.
-Prepare Ganache:
-Place cream, chocolate & butter in a small saucepan;heat till almost boiling.
-Stir to combine chocolate into the cream.
-Remove from heat, stir in vanilla & splenda, mixing well.
-Cool for about 10 minutes then beat lightly with a whisk till it starts to thicken, but is still pourable.
-Remove sides of pan from cheesecake, place cake on a wire rack {place a sheet of waxed paper under the rack to catch drippings}.
-Pour the ganache over the top of the cheesecake, smoothing evenly over top & letting it drizzle over the sides of the cake.
-Place cheesecake on a serving plate, refrigerate until ready to serve.
-12 servings @6.6 carbs minus 0.7 gr. fiber= 5.9 carbs & 7.9 grams protein.
-14 servings @5.6 carbs minus 0.6 gr. fiber= 5 carbs & 6.8 gr. protein
-16 servings @ 4.9 carbs minus 0.6 gr. fiber= 4.3 carbs & 5.9 gr. protein

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