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Reviews Date product posted
0 Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 32 Ounces cream cheese
1 Cup sour cream
1-1/2 Cups Splenda
1 teaspoon vanilla extract
5 eggs












2 tablespoon instant coffee granules
2 tablespoon hot water
3 ounces chocolate (melted low carb bars; OR semi-sweet squares 1 tablespoon butter, 3 tablespoon Splenda (or to taste) and 2 tablespoon Heavy Cream; OR 3 tablespoon cocoa added to 2 tablespoon melted butter, 2 tablespoon Heavy Cream and 1/4 cup Splenda, or to taste)






How To Prepare: Preheat oven to 375 F.


Bring all ingredients to room temperature. (this is important!) Spray the inside of a springform pan with Pam, or smear with butter, and place in freezer until cheesecake batter is ready.


Beat cream cheese until completely smooth.(Scrape sides and bottom of bowl
after each step,and each addition.)Add sour cream, sweetener, and vanilla. Beat until smooth. Scrape bowl.


Reduce speed. Add eggs 1 at a time, mixing just enough to combine ingredients, scraping bowl after each addition. Do not overbeat!


Dissolve coffee granules (I use Maxwell House)in hot water. Pour in a steady stream into cheesecake mixture while continuing to mix at slow speed. Reserve 1 cup of mixture.


Melt the 2 low carb dark chocolate bars, or the semi-sweet chocolate mixed with butter, Splenda and cream, or cocoa butter, cream and Splenda. Add the 1 cup reserved base coffee mixture to the melted chocolate mixture and stir gently to blend completely.


Pour the Coffee mixture into prepared springform pan that has been double-wrapped with tin foil.


Add the reserved chocolate mixture in 6 dollops. Swirl with a small knife to create a marbled effect.


Place in a water bath in a preheated oven. Bake for 1 hour. The cheesecake will probably rise above the pan - when finished baking, run a thin metal spatula or knife completely around the pan to loosen the cheesecake. The cheesecake will reduce in volume during the cooling process. Turn off the oven, open the door a crack, and allow the cake to cool for about 8 hours before removing (this helps to prevent cheesecake from cracking).


Remove from oven and chill overnight.


Delicious on its own, or you can serve with whipped cream, sprinkled with cinnamon, and garnish with a coffee bean, or grated chocolate, or chocolate curls.


Number of Servings: 12 - 16
Effort (Easy, Average, Difficult): Average
 



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