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Date product posted
Mon January 26, 2004
2 pkts unflavored gelatin(envelope)
1/4 c cream
1/4 c water -- chilled
32 ozs cream cheese -- softened
1 1/2 c Splenda, Granular
2/3 c unsweetened cocoa powder -- sifted
1/4 c instant coffee powder
1 tbsp water, hot
1 tsp vanilla extract 12 ozs unsweetened chocolate squares -- chopped into chunks
2 c whipping cream -- whipped FOR WHIPPED CREAM TOPPING: (optional) 1/2 c whipping cream
2 Tbsps Splenda, Granular
3 ozs bittersweet chocolate
How To Prepare:
Prepare a 9 " springform pan with 3 inch sides by covering the bottom with parchment paper. Spray the pan with Pam and store in freezer until ready to use.
FILLING: Combine cream and water. Sprinkle gelatin over cream mixture in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is dissolved. Set aside to cool slightly. In a bowl, beat cream cheese until smooth. Scrape sides and bottom of bowl. Gradually add the Splenda while beating at medium speed. Beat at medium-high for 3 minutes. Slowly add the dissolved gelatin mixture to the cream cheese. Stir in sifted cocoa powder. In a small bowl, dissolve coffee powder in 1 tbsp. hot water. Add vanilla and combine thoroughly. Stir into cream cheese mixture. Stir chocolate chunks into cream cheese mixture. Fold in whipped cream. Pour into prepared pan. Place in freezer about 6 hours. Run a hot knife around edge of pan to loosen. FOR TOPPING: Combine whipping cream with Granular Splenda. Whip until firm peaks are formed. DECORATION: Ice top of cake with whipped cream topping, if desired. Grate chocolate over cake. Serving Ideas : Serve with chocolate curls, or chocolate covered espresso beans. NOTES : TIP: You can whip the cream up to 2 hours prior to making the cheesecake so it is ready when you need it. Keep in refrigerator until ready to use. VARIATION: Add 2 Tbsp. coffee-flavored liqueur for an extra mocha punch when adding the vanilla to the coffee. NOTE: Sugar Free chocolate was used in the creation of this recipe. The carbohydrate level for each serving should be considerably less than indicated by masterCook's calculations. This recipe can be made without the chocolate chunks and still be wonderful. NOTE: I used half Splenda, and half Maltitol, reducing the effective carbs for the sweetener by half. NOTE: Without the Chocolate chunks, this recipe using half Maltitol for the sweetener, works out to 4.88 effective carbs per serving, based on 16 servings.
"Adapted from 125 Best Cheesecake Recipes by George Geary"
Number of Servings:
Effort (Easy, Average, Difficult):
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