Low Carb Zebra Cheesecake (Gluten-free)
Cuisine: American
Author: Joyce
Prep time: 30 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 50 mins
Tools: Food processor, 8-inch springform pan, rubber spatula, electric hand mixer, two mixing bowls, measuring cups and spoons, aluminum foil, a large baking pan
Ingredients
For Gluten-free Crust
For Cheesecake Filling
  • 16 oz (454 grams) light cream cheese, soften at room temperature
  • 2 tablespoons coconut sugar
  • ¾ teaspoon pure stevia extract powder
  • 2 teaspoons vanilla extract
  • 1½ cups light sour cream
  • 3 large eggs
  • 3 tablespoons cocoa powder, special dark preferred
Instructions
To make the crust:
  1. Preheat oven to 350 °F. Lightly grease the springform pan with butter or cooking spray.
  2. Mix all the dry ingredients in a food processor. Add melted butter and mix again until the mixture just comes together.
  3. Transfer the crust into the greased springform pan. Spread evenly on the bottom. Press with hands to compact the crust mixture. Bake for 10 minutes, remove from the oven, and then set aside.
To make the cheesecake filling:
  1. In a large mixing bowl, use a hand mixer set at medium speed to beat cream cheese until it is fluffy. Approximately 2 minutes. Add coconut sugar, stevia, vanilla extract, and sour cream. Beat using medium speed for another 2 minutes until it’s well mixed. Add 2 eggs, one at a time, and beat for 2 more minutes.
  2. In another mixing bowl, whisk together the remaining egg and cocoa powder. Transfer approximately half of the cheesecake filling into the bowl. Use the hand mixer set on medium speed to mix the chocolate cheesecake filling until smooth.
To assemble and bake the cheesecake (see pictures in the post)
  1. Pour some of the regular (white) filling into the center of the prepared cheesecake crust. Then pour some of the chocolate filling into the center of the regular filling that you just poured in. The dark filling will push the regular filling outwards.
  2. Continue alternating between pouring these two fillings until they’re gone. Gently shake and tap the baking pan and let the cheesecake filling spread out evenly.
  3. Preheat oven to 350 °F.
  4. Place 2 layers of aluminum foil under the springform pan and continue wrapping it up the sides of the pan. Place the springform and the baking pan together onto the middle rack of oven. Fill the baking pan with boiling water, approximately 5 cups. The aluminum foil will prevent the water from leaking into the spring form.
  5. Bake for 1 hour and 20 minutes. Do not open the oven door during baking.
  6. Once it’s baked, let the oven door open slightly and let the cool air in slowly. This prevents the cheesecake from cracking on the surface.
  7. Remove the cheesecake from the oven and let it cool completely at room temperature before moving it into the refrigerator. Refrigerate at least 3 hours before serving.
Calories: 394 Protein: 10.4 grams
Notes
This recipe has approximately 40% lower carbs than a typical cheesecake recipe due to its low sugar content and natural zero-carb sweetener.

To reduce carbs further, you may replace the gluten-free flour mix with 11/4 cups of almond flour and 3 tablespoons of coconut flour, which also makes the cheesecake grain free.
Recipe by Light Orange Bean at http://lightorangebean.com/low-carb-zebra-cheesecake-gluten-free/