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Lower Histamine Cheesecake

Betsy Leighton | My Inert Life | www.myintertlife.space
7 net carbs per serving
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 9" pie plate or springform pan One recipe makes enough crust and filling for a standard pie plate. Double the recipe for a standard springform pan.

Ingredients
  

  • ½ cup heavy cream
  • ½ tbsp gelatin powder
  • 1 cups mascarpone cheese at room temperature
  • 3 tbsp ChocZero Sugar-Free Maple Syrup
  • 4 oz ChocZero Dark baking chips optional
  • 1 Lower Histamine Graham Cracker Crust prepared

Instructions
 

  • Place the heavy cream in a small saucepan over low heat. Once it comes to a low simmer, add the gelatin and whisk. Keep whisking until the powder dissolves.
  • Take the saucepan off the heat and the ChocZero Maple Syrup. Keep whisking until no lumps remain, and all steam has escaped.
  • Place the mascarpone in a medium glass bowl. Add the warm cream mixture and beat with an electric beater for about 2 minutes until smooth. Stir in chocolate chips, if desired.
  • Pour the cheesecake mixture into the prepared crust and spread using a spatula. Cover it with plastic wrap. Transfer to the freezer to set for 1 hour.
  • Remove the cheesecake and slice into 8 servings. Serve immediately or freeze individually for later consumption.