A decadent keto friendly mocha cheesecake recipe to wow your low-carb friends. The homemade gluten-free chocolate cookie crust makes the perfect base for the chocolate coffee filling. There’s also an espresso flavored sour cream topping.
The dessert looked and tasted fantastic. But it was a lot for one person as one modest slice was more than enough. I ended up freezing half of it. Otherwise, I would have eaten the entire thing in a week.
Ingredients
- 85 g unsalted butter
- 250 g double chocolate cookies, crushed
- 4 eggs
- 150 g caster sugar
- 1 vanilla pod, split
- 400 g full fat cream cheese
- 300 g light cream cheese
- 2 tbsp cornflour, sifted
- 300 ml creme fraiche
- 2 tbsp hot coffee
- 350g dark chocolate, 300g melted, 50g chopped 5 tbsp golden syrup
- 2 tbsp cocoa powder
- 2 tsp instant coffee granules
Instructions
1- Preheat the oven to 180C/gas 4.
Melt 70g butter and mix with the crushed cookies; press into a base-lined 23cm springform tin.
2- Bake for 10 minutes until just firm. Leave to cool slightly, then wrap the tin in two large sheets of tinfoil, double-wrapping it around the outsides (it needs to be watertight), but leaving the top open.
3- To make the cheesecake, whisk the eggs with the sugar for several minutes, until thick and airy. Scrape in the vanilla pod seeds; beat in all the cream cheese, the cornflour, crème fraîche, coffee and melted chocolate; pour into the tin.
4- Set the cake tin in a large roasting tin or dish. Pour boiling water into the roasting dish to reach halfway up the cake tin. Bake for about 1 hour 20 minutes until just firm.
5- Turn the oven off and leave for 15 minutes Meanwhile, make the sauce. In a pan, melt the syrup, 15g butter, cocoa, coffee granules and chopped chocolate over a very low heat with 80ml water.
6- Whisk together until smooth. Keep in the fridge for up to 1 week and warm through gently before serving.
7- Chill the cheesecake overnight, or for up to 4 days, before serving with a drizzle of chocolate sauce.
