Sugar Free Mocha Cheesecake

Name: Sugar Free Mocha Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters brown sugar substitute; 4 Tbsps butter; 355 milliliters sugar free chocolate wafer cookie crumbs; 680 grams packages cream cheese, softened; 3 eggs; 2 Tbsps all-purpose flour; 4 teaspoons instant espresso coffee powder; 355 milliliters chopped pecans; 237 milliliters sour cream; 1 teaspoon vanilla extract

Sugar Free Mocha Cheesecake requires around 45 minutes from start to finish. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 11g of protein, 58g of fat, and a total of 754 calories. Head to the store and pick up cream, butter, chocolate wafer cookie crumbs, and a few other things to make it today.

Instructions

Preheat oven to 400 degrees F (205 degrees C).

Equipment you will use

Oven

Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan.

Ingredients you will need

Cookie Crumbs

Chocolate

Butter

Pecans

Wafer

Equipment you will use

Springform Pan

In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes.

Ingredients you will need

Sugar Substitute

Cream Cheese

Espresso

Vanilla

Egg

Equipment you will use

Hand Mixer

Bowl

Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top.

Ingredients you will need

Sour Cream

Crust

All Purpose Flour

Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center.

Equipment you will use

Oven

Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve.

Equipment you will use

Springform Pan

Knife