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Mocha Blanca Cheesecake

Submitted by: Mary on 01/17/2004
2120 views
2.64 avg rating
242 votes
 
 
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Ingredients

1 C Almond flour
2 T Butter, melted
1 T Splenda
1 T Unsweetened cocoa
1 T Instant coffee granules
2 T Davinci sugar free kahuli caffee syrup
2 Squares unsweetened baking chocolate, grated
1 C Splenda

4 C Cream cheese, softened
1 C Splenda
4 Eggs
1 C Sour cream
2 T Splenda
1 t Davinci Kahuli caffee sugar free syrup
1 t Unsweetened cocoa

Directions

CRUST:



Combine almond flour, 2 T melted butter, 1 T unsweetened cocoa, and 1 T Splenda with a fork. Press into the bottom of 9 inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate crust.



FILLING:



Grate the chocolate and place it in the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. Add 1 cup splenda and mix well.



Combine cream cheese and splenda, mix with an electric mixer until well blended.



Dissolve teh instant coffee in the davinci kahuli caffe syrup. Add the coffee mixture and the chocolate to the cream cheese mixture, blend well.



Add the eggs, one at a time, mixing until just blended after each egg.



Pour filling into the crust, smoothing the top.



Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan.



Bake in a preheated 350 degree oven for 60 minutes.



Remove the pan from the oven and remove the springform pan from the water bath.



TOPPING:



Stir together the sour cream, 2 T Splenda, 1 t Davinci Kahuli cafe syrup and 1 t cocoa. Spread on top of the hot cheesecake. Put back in the oven for 5 minutes.



Refrigerate overnight.

Servings

12

Calories

6

Time to prepare

20 minutes

Difficulty

Easy
 

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