Mochaccino Cheesecake Recipe - Low Carb & Healthy
Low carb recipe for Mochaccino Cheesecake which belongs to the Sweets recipe category.
- 16 ounces (455 g) light cream cheese or Neufchatel cheese, softened
- 1 egg
- cup (60 ml) heavy cream
- cup plus 2 tablespoons (50 g) unsweetened Cocoa powder
- cup (12 g) Splenda
- cup (60 ml) Mockahlua
- 2 tablespoons (30 ml) brewed coffee
- Crisp Chocolate Crust, prebaked into an 8-inch (20-cm) springform pan
Using an electric mixer, beat together the cream cheese, egg, and cream until quite smooth.
(You'll need to scrape down the sides of the bowl several times.
) Now beat in the cocoa powder, Splenda, Mockahlua, and coffee.
When it's all well blended and very smooth, pour into the crust.
Cover the springform pan tightly with foil, squeezing it in around the rim.
Take a big sheet of foil, at least 18 inches (46 cm) long, and roll it into a loose cylinder.
Bend it into a circle and place it in the bottom of a slow cooker.
(You're making a rack to put the pan on.
) Pour inch (6 mm) of water in the bottom of the slow cooker and then put the pan on the donut of foil.
Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours.
Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker.
Chill well before serving.
It's nice to make the Whipped Topping (page 552), with a little Mockahlua in it, to serve on top of this, but it's hardly essential.
Each with 11 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs. (Analysis includes Crisp Chocolate Crust. You could cut this into eight, more generous servings if you'd like.)