|
Baked
Mocha Cheesecake
Recipe By :Carol Williams
Categories:Desserts
24 ounces cream cheese -- room
temperature
1/2 cup artificial sweetener -- splenda
3 large eggs
1 teaspoon vanilla
4 tablespoons sugar free/fat free hot cocoa mix
1 cup sour cream
2 teaspoons instant coffee granules
1 teaspoon chocolate extract
2 teaspoons cornstarch
-In large mixer bowl, beat the
cream cheese until creamy.
-Add the splenda, eggs, vanilla, chocolate extract, corn starch
& hot
cocoa mix; beat well.
-Mix the coffee granules with the sour cream until coffee is
dissolved;
pour into mixer bowl beat well until very creamy.
-Pour batter into prepared 10" springform pan.
-Place pan into a larger baking pan & pour hot water about
1" around
the springform pan.
-Place in a 300*F oven & bake for 45-55 minutes or until
set.
-Remove from oven, place on a wire rack & cool to room temp.
-Place in the fridge for about 5 hours then remove the sides
of the pan.
-Chill for at least 8 hours,
preferably overnight.
|
3106 Calories (kcal);
299g Total Fat; (84% calories from fat); 76g Protein; 49g Carbohydrate;
1410mg Cholesterol; 2301mg Sodium |
|
 |
| hit Ctrl-P to print this recipe |
 |
| hit Ctrl-D to bookmark this recipe |
|
