Mocha Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust: 16 petit beurre tea biscuits (150 grams), crumbled (or substitute graham crackers)1 tsp cocoa powder1/2 tsp cinnamon1/4 cup low fat yogurt2 second spray, butter-flavored cooking sprayFilling:600 grams 5% fat greek yogurt, 5% fat "gvina levana" (Israeli white cheese), or low-fat sour cream2 eggs3 egg whites1/2 cup granulated sugar1/2 cup splenda substitute for baking2 tsp instant coffee powder1 Tbsp cocoa powder2 Tbsp boiling water1 Tbsp coffee liqueurTopping:200 grams 5% fat greek yogurt, 5% fat "gvina levana" (Israeli white cheese), or low-fat sour cream1/4 cup powdered sugar 1 Tbsp coffee liquer1 Tbsp cocoa powder1 square (10 gram) 60% cocoa dark chocolate, room temperature or slightly warmer
1. Preheat oven to 350 degrees (175 C). Line the bottom of a 10" springform pan with parchment paper and lightly spray the sides with cooking spray.
2. The crust: in a food processor, blend together the ingredients for the crust until they form moist crumbs. Press into the bottom of the springform pan, then spray the top of the crust lightly with cooking spray. Bake in the preheated oven for 5 minutes, until lightly browned.
3. The filling: whisk together the Greek yogurt, eggs, egg whites, sugar, and splenda until well combined. Place the coffee powder and cocoa powder in a mug, and mix in the boiling water, then the coffee liqueur. Mix into the filling. Pour into the crust and bake in the oven for 30 minutes, or until the center of filling has risen and jiggles slightly when shaken. Remove and let cool to room temperature.
4. The topping: mix together the greek yogurt, powdered sugar, coffee liqueur, and cocoa powder. Spread on top of the cheesecake. With a vegetable peeler, shave the dark chocolate on to the center of the cheese cake. Chill for at least 4 hours, preferably overnight.
5. Slice into 12 slices (cut into fourths, then cut each fourth into three pieces) and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user YIYEHTOV.
2. The crust: in a food processor, blend together the ingredients for the crust until they form moist crumbs. Press into the bottom of the springform pan, then spray the top of the crust lightly with cooking spray. Bake in the preheated oven for 5 minutes, until lightly browned.
3. The filling: whisk together the Greek yogurt, eggs, egg whites, sugar, and splenda until well combined. Place the coffee powder and cocoa powder in a mug, and mix in the boiling water, then the coffee liqueur. Mix into the filling. Pour into the crust and bake in the oven for 30 minutes, or until the center of filling has risen and jiggles slightly when shaken. Remove and let cool to room temperature.
4. The topping: mix together the greek yogurt, powdered sugar, coffee liqueur, and cocoa powder. Spread on top of the cheesecake. With a vegetable peeler, shave the dark chocolate on to the center of the cheese cake. Chill for at least 4 hours, preferably overnight.
5. Slice into 12 slices (cut into fourths, then cut each fourth into three pieces) and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user YIYEHTOV.
Nutritional Info Amount Per Serving
- Calories: 205.4
- Total Fat: 5.6 g
- Cholesterol: 46.4 mg
- Sodium: 233.4 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 0.5 g
- Protein: 10.4 g
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