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Coconut Choco Cheesecake

Submitted by: Mary on 08/06/2005
1933 views
2.61 avg rating
195 votes
 
 
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Ingredients

CRUST:

3 T Splenda
3 T Butter, melted
1 C Almond flour

CAKE:

2 Each 1-ounce squares unsweetened chocolate
2 T Butter
2 pkg 8-ounce cream cheese, softened
1 1/4 C Splenda
1/4 t Salt
5 Eggs
3 1/2 ozs Unsweetened coconut
TOPPING:

1 C Sour cream
2 T Splenda
2 T Brandy

Directions

Combine almond flour, Splenda and butter. Press onto bottom of 9-inch springform pan. Bake at 350, 8 minutes.



Melt chocolate and butter over low heat, stirring until smooth. Cool.



Combine cream cheese, splenda and salt, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust.



Bake at 350 degrees for about 1 hour or until center is set but moist.



Combine sour cream, splenda and brandy; carefully spread over cheesecake.



Bake at 300 degrees, 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.



Garnish with low carb chocolate shavings, if desired.

Servings

12

Calories

8

Time to prepare

25 minutes

Difficulty

Easy
 

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