Mocha Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 4 oz Chocolate, unsweetened
  • 1 Chocolates, sugar-free
  • 1 Cocoa powder
  • 1 1/2 tbsp Coconut flour
  • 38 packets Sweetening, low carb

• Snacks

  • 1 cup Chocolate biscotti, low carb finely ground

• Drinks

  • 4 tsp Espresso, instant powder

• Dairy

  • 4 tbsp Butter
  • 3 (8 oz packages Cream cheese
  • 2 1/2 cup Sour cream

Found on lowcarbyum.com

Description

Directions

• Place a roasting pan filled with several inches of water on the bottom rack of the oven.
• Spray the bottom and sides of a 9-inch springform pan with cooking spray. Place top oven rack in center of oven. Preheat oven to 325 degrees F.
• Combine the chocolate biscotti crumbs with packets of sweetener and the melted butter. Press mixture onto the bottom of the prepared pan. Stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.
• Beat the cream cheese and 32 packets of sweetener (1 1/3 cup sugar equivalent) on medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add 1 cup of sour cream and the coconut flour. Mix until well combined. Stir in the espresso/water mixture and the melted chocolate. Spoon mixture over the crust.
• Bake at 325 degrees F for about 1 hour, or until the center is set but jiggles slightly. Turn off the oven and let the cake stand in the oven for 25 minutes with the door closed.
• While the cheesecake is in oven, combine the remaining 1 1/2 cups sour cream with the 4 packets of sweetener and 1 teaspoon espresso powder. Once the 25 minutes are up, spread the mixture over the cheesecake and return the cake to the oven to let stand with the door closed for 5 more minutes. Remove from the oven.
• Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or sugar-free chocolates.

Nutrition