Blackbottomed Mockahlua Cheesecake Recipe - Low Carb & Healthy
Low carb recipe for Blackbottomed Mockahlua Cheesecake which belongs to the Sweets recipe category.
- 3 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each)
- cup (60 ml) heavy cream
- 1 Simple Almond Crust , prebaked in a springform pan
- FOR THE Mockahlua FILLING:
- 3 packages (8 ounces [225 g] each) cream cheese, softened
- cup (18 g) Splenda
- cup (175 g) sour cream
- 1 tablespoon (15 ml) vanilla extract
- 4 eggs
- cup (80 ml) Mockahlua
Preheat the oven to 325F (170C, or gas mark 3).
To make the blackbottom layer: Over the lowest possible heat, melt the chocolate bars (preferably in a heat diffuser or a double boiler to keep the chocolate from burning).
When the chocolate is melted, stir in the cream, blending well.
Pour over the crust and spread evenly.
To make the Mockahlua filling: In large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often.
Beat in the Splenda and sour cream and mix well.
Beat in the vanilla and eggs, one by one, beating until very smooth and creamy.
Beat in the Mockahlua last and mix well.
Pour the filling into the chocolate-coated crust.
Place the cake in the oven and place a pie pan of water on the rack below it or on the floor of the even.
Bake for 1 hour.
Cool in the pan on a wire rack.
Chill well before serving.
Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (Analysis includes crust, but omits the polyols in the sugar-free chocolate.)