Di's Chocolate Mocha Cheesecake
Source of Recipe
Shared by Rani
Recipe Introduction
I make this crustless, although you could put it in either a coconut or a
chopped nut crust if you wish to. Another alternative would be to serve it
in tall parfait glasses.
1 envelope unflavored gelatin
1/2 cup boiling water
2 tablespoons instant coffee crystals
12 ounces cream cheese, softened
3 packets sugar free hot cocoa mix (*** See note.)
1 cup heavy cream
6 packets Splenda
1 tablespoon unsweetened cocoa powder (or more - to tatse)
Thoroughly dissolve the gelatin into the water and stir in the coffee. Put
the mixture in the freezer for 5 minutes to cool down.
Whip the cream until stiff peaks form. Set aside.
In a separate bowl, whip the cream cheese, Splenda, and cocoa mixes
together. Add the cooled gelatin mixture and continue whipping until the
ingredients
are thoroughly combined. Fold in the whipped cream gently and pour the
mixture
into a serving dish.
Cover with plastic wrap and refrigerate until serving time.
***Note: Diet Swiss Miss (NOT Sugar Free Swiss Miss) is the instant cocoa
with the lowest carbohydrate count.
Optional Garnish Ideas:
1. Using a pastry bag, apply rosettes of artificially sweetened whipped
cream around the circumference of the pie. Place a sugar free
chocolate-covered espresso bean at the peak or each rosette. If you don't
have any of the espresso beans, you can dust each rosette peak lightly with
unsweetened cocoa powder.
2. Freeze a sugar free, low carbohydrate chocolate bar and use a
vegetable peeler to peel thin chocolate curls onto the top of the
cheesecake. Or you could melt the chocolate bar and drizzle chocolate over
the top of the cheesecake.
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