Chocolate Espresso Cheesecake - Low-Carb Recipe

Chocolate Espresso Cheesecake

Serving size: 12

Ingredients:

Crust:

1 / 2 cup almonds, finely ground

1 tablespoon butter, room temperature

Filling:

1 / 4 cup espresso, cooled to room temperature

1 package cream cheese (32 ounces) room

Temperature

1 cup Splenda

3 large eggs, separated

1 / 4 cup butter, melted and cooled

1 tablespoon finely ground coffee beans

1 / 4 tsp cinnamon

1 / 4 cupWhipped cream

3 tablespoons cocoa powder

1 tablespoon cream

Instructions:

Position rack in center of oven and oven to 250 ° F-130 ° C.

Crust: With a pastry brush, thoroughly butter pan bottom and 1 1 / 2 inch up the sides of a 9-inch springform pan. Put ground almonds in the pan and shake to cover the ground. Turn pan on its side and rotate on the inside cover with almonds. Place pan in the freezer in preparation for filling.

For the filling: Beat egg whites stiff peaksShape. Set aside. Beat cream cheese in large bowl until smooth. Add Splenda and continue beating until light and fluffy stir the masses. Add espresso, egg yolks, butter, ground coffee beans, cinnamon and 1 / 4 cup cream.

Beat Stir until smooth. Fold in egg whites.

Removing give you 3 / 4 cup of filling in a small bowl. Add cocoa powder and 1 tablespoon of cream, stirring until well mixed.

For half of the cheese filling into prepared crust. Drop half of thethe chocolate mixture by tablespoons around edge of filling, spacing evenly. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons about 2 "from the edge of the pan, and place a tablespoon in the center of the pan, spacing evenly.

Tap pan several times to level dough. To cut through the swirl cheesecake filling several times with the tip of a knife mixes. Do not over mix. Bake cheesecake until edges are puffed, about 45 minutes(Center) will not be adjusted. Cool on rack. Chill overnight. (Can be prepared 3 days in advance.) Run small sharp knife to loosen around edge of cheesecake pan. Release pan sides. Cut thin, wet knife. Let stand at room temperature for 30 minutes before serving.

Per serving: 187 calories

Fat: 18 grams

Carbohydrates: 3 g

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