Coffee Cheesecake is something I’ve wanted to for a while. I love coffee, and I love cheesecake! What could be better?
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Calories:414kcal
Fat:40g
Protein:8g
Net Carbs:3g
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Ingredients
- 200g Almond Flour
- 100g Buttermelted
- 2tablespoons hot water
- 1tablespoon gelatine powder
- 2 x 250g cream cheeseat room temperature
- 1cup thickened cream
- 3/4cup Stevia
- 150g Sour Cream
- 50g sugar free dark coffee chocolatemelted, cooled
Instructions
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Brush a slice pan with melted butter to grease. Line the base and two long sides with non-stick baking paper, allowing the sides to overhang.
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Add the almond flour to a mixing bowl. Add the butter and mix until well combined. Use the back of a metal spoon to spread and press the biscuit mixture evenly over the base of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
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Meanwhile, place the hot water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool.
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Use an electric beater to beat the cream cheese, cream and stevia in a bowl until smooth. Add the sour cream and beat until well combined. Beat in the gelatine mixture. Pour into the slice pan.
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Drizzle the dark chocolate over the cheesecake. Use a skewer to create a swirled effect.
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Place in the fridge for 4 hours or until set. Cut into squares to serve.
