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Mocha Cheesecake
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Serving Size: 10
1-1/2 lb cream cheese -- 750g room temperature
1/2 cup splenda
3 large eggs
1 tsp vanilla extract
1/4 cup cocoa mix, low calorie (with aspartame) -- hot
1 cup sour cream
2 tsp instant coffee granules
chocolate extract 1 tsp
2 tsp corn flour
In a large mixer bowl, beat the cream cheese until creamy. Add the splenda,eggs, vanilla,chocolate extract, corn starch and hot cocoa mix; beat well. Mix the coffee granules with the sour cream until coffee is dissolved; pour into mixer bowl, beat well until very creamy.
Pour batter into a prepared 10" springform pan.
Place pan into a larger baking pan and pour hot water about 1" around the springform pan.
Place in a 300*F oven and bake for 45 minutes or until set.
Remove from oven, place on a wire rack and cool to room temperature.
Place in the fridge for about 5 hours and then remove the sides of the pan. Chill for at least 8 hours, preferably overnight.
Per Serving: 344 Calories
30 grams fat
9 Carbs
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