Quick Recipes and Easy

Chocolate Espresso Cheesecake – Low-Carb Recipe

Chocolate Espresso Cheesecake

Serving Size: 12



1/2 cup blanched almonds, finely ground

1 tbsp butter, room temperature


1/4 cup espresso coffee, cooled to room temperature

1 package cream cheese (32 ounce) room


1 cup Splenda

3 large eggs, separated

1/4 cup butter, melted and cooled

1 tbsp coffee beans finely ground

1/4 tsp cinnamon

1/4 cup whipping cream

3 tbsp cocoa powder

1 tbsp whipping cream


Position rack in center of oven and preheat to 250°F-130°C.

Crust: Using a pastry brush, thoroughly butter bottom and 1 1/2 inch up the sides of a 9 inch spring form pan. Place ground almonds in pan and shake to cover the bottom. Turn pan to its side and rotate to cover the inside with almonds. Place pan in the freezer while preparing filling.

For filling: Beat egg whites till stiff peaks form. Set aside. Beat cream cheese in a large bowl until smooth. Add Splenda and continue beating until the mixture is light and fluffy. Add espresso, egg yolks, butter, ground coffee beans, cinnamon and 1/4 cup whipping cream.

Beat until smooth and fluffy. Fold in egg whites.

Remove 3/4 cup of the filling and place in a small bowl. Add cocoa powder and 1 tablespoon whipping cream, stirring till well blended.

Pour half of the cheese filling into prepared crust. Drop half of the chocolate mixture by tablespoons around edge of filling, spacing evenly. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons approximately 2″ from edge of pan, and drop one tablespoon in the center of the pan, spacing evenly.

Tap pan several times on counter to level batters. Cut through the cheesecake filling several times with the tip of a knife to swirl the mixtures. Don’t over mix. Bake cheesecake until edges are puffed, about 45 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Cut with thin, damp knife. Let stand at room temperature 30 minutes before serving.

Per Serving: 187 Calories

Stout: 18 grams

Carbs: 3 grams

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