Dessert: Blackbottom Mockahlua Cheesecake

posted by RisaG 06-21-102 5:14 PM

* Exported from MasterCook *
Blackbottomed Mockahlua Cheesecake
Recipe By : Dana Carpender
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Dessert
Low Carb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 cups almonds
1/4 cup vanilla whey protein powder
1/4 cup butter -- melted

Blackbottom Layer:
3 sugar-free dark chocolate bars -- about 1.5 ounces
each
1/4 cup heavy cream

Mockahlua Filling:
1 pkg cream cheese -- (3 oz) softened (3 to 8)
3/4 cup Splenda
3/4 cup sour cream
1 tablespoon vanilla
4 eggs
1/3 cup Mockahlua


For Crust: Using a food processor with the S-blade in place, grind the almonds fine. Add the protein powder, and pulse two or three times to blend. Add the butter, and pulse 2-3 more times. Turn into a springform pan that has been sprayed with non-stick cooking spray. Press firmly and evenly into bottom of pan, and just far enough up at the sides to cover the seam at the bottom of the pan. Bake for 10-12 minutes, or until lightly golden. Cool.

For black bottom layer: Over lowest possible heat melt the chocolate bars - if you have a heat diffuser or a double boiler, use it; chocolate burns easily. When chocolate is melted, stir in cream, blending well. Pour over crust, and spread evenly.

Preheat oven to 325 (or let it cool off to 325!)

Preheat oven to 350F.

For Mockahlua Filling In large bowl, using electric mixer, beat the cream cheese until smooth, scraping down the sides of the bowl often. Next beat in the Splenda and the sour cream, and mix well. Beat in the vanilla, and then the eggs, one by one, beating until very smooth and creamy. Finally, beat in the Mockahlua, and mix well. Pour into the crust you've already coated with chocolate. Place in oven, and on the oven rack below or on the floor of the oven place a pie pan of water. Bake for 1 hour. Cool in pan on wire rack. Chill well before serving.

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