Mocha Chocolate Cheesecake

Mocha Cheesecake RS CC

Mocha Chocolate Cheesecake.

  • Servings: 12
  • Difficulty: Medium
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As you know I love Cheesecake, it’s always my dessert of choice on a low carb diet and perfect to share with friends who won’t even be able to tell it’s low carb. The combination of Chocolate and Coffee (otherwise know as Mocha) for me is irresistible and these flavours work so well in this Mocha Chocolate Cheesecake dessert. Baked cheesecakes take a little more effort than the chilled variety but it’s worth the extra work. I find the texture is creamier, more decadent and they freeze better than the chilled cheesecake slices with less freezer burn or ice crystals as they have less water in them after baking. 

This Mocha Chocolate Cheesecake recipe is silky, smooth and absolutely delicious. It’s perfect for freezing into single portions to enjoy for dessert another day. Place the cut portions in an air tight container and pop in the freezer. I find the slices will keep well for about 6 weeks. When you feel like something special, remove a portion, pop on a plate and leave for about an hour on the kitchen bench to warm to room temperature.

This recipe is best made the day before to fully chill before slicing. When you do slice the cheesecake, a tip to ensure the knife doesn’t remove too much of the filling with each slice, is to carefully pour boiling water over a large knife, dry quickly with a tea towel and use the hot knife to slice into even portions. 

If you cut the cheesecake into 12 portions, each slice contains 3.9g of Carbohydrate. Yum!!!

Credit: foodfactsforhealthyeating.com

Ingredients

Chocolate Base

  • 1/4 cup Natvia – Combination of 99.5% Erythritol crystals with 0.5% Stevia
  • 1/2 cup almond meal
  • 1/4 cup cocoa powder
  • 1 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 cup or 50g of melted butter
  • 2 tsp vanilla bean extract
  • 1 ex-large egg

Mocha Cheesecake Filling

  • 2 tsp instant coffee
  • 2 tsp boiling water
  • 750g of full fat cream cheese (3 packets)
  • 2 heaped tblsp cocoa powder
  • 1/4 cup Natvia or stevia to taste
  • 2 tsp vanilla bean paste
  • 3/4 cup cream
  • 3 ex-large eggs

  1. Prepare a springform pan with non stick paper. Preheat the oven to 160C and remove your cream cheese and eggs from the fridge and let sit on the bench to bring to room temperature. 
  2. Mix the Natvia, almond meal, cocoa powder, coconut flour and baking powder in a bowl. Stir well till evenly mixed. I like to run my cocoa powder through a sieve when adding to any recipes, just to make sure all the lumps have broken up. 
  3. Melt the butter and add to the dry ingredients. Add the vanilla and egg and stir well till all combined. Spread evenly across the base of the pan using a spatula. If it gets to sticky, I wash my hands and whilst still wet use my fingers to spread the base as the little bit of extra water helps prevent sticking and makes it easier. Place the pan onto a cookie sheet to catch any extra butter that may leak during baking. Bake for 35 minutes or until the base is firm. Remove from the oven and cool for about 20 minutes. 
  4. Preheat the oven to 160C. Boil some water. In a small dish, dissolve the instant coffee in the boiled water and leave to cool. Cut each cream cheese block into 8 pieces and place into a mixing bowl of a mix master. Beat the cream cheese by itself for a few minutes on low then medium until it’s smooth with no lumps. Turn off and scrape down. Add all the other ingredients except for the eggs and mix until combined on low to medium speed until all the ingredients are incorporated and there are no lumps. Turn off and scrape down the bowl. Crack the eggs into a glass or dish to check for shell before adding to bowl. Add the eggs and beat again on low for 1 minute to incorporate. Scrape the bowl again to ensure all the ingredients are off the bottom of the mixing bowl. Pour the cream cheese mixture over the cooked base and place in the pre-heated oven. 
  5. Bake for around an hour and 15 minutes. Remove when the middle of the cheesecake is slightly wobbly and the outer edge of the cheesecake is firm when gently moved. Allow to cool on a cooling rack on the benchtop before placing the cheesecake into the fridge to cool overnight. Wrap with plastic wrap only when the cheesecake has cooled fully so that condensation doesn’t form on the wrap and drip back onto the cake. Cool overnight. 
  6. Remove the cheesecake about 15 minutes before serving as the flavour will be better when it’s not so cold. Slice into 12 slices using the trick I noted above. Before serving sprinkle with cocoa powder and serve with whipped cream or sliced strawberries. 

So Delicious!!!

Copyright 2018 Food Facts for Healthy Eating

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