I shared this picture on Instagram and received numerous requests for the recipe, so … here it is! It does take some time to make but well worth it. Enjoy!
Chocolate Chunk Coffee Cheesecake
Serves: 8
Ingredients
- 8 oz. cream cheese
- 1 Tbsp Agave Five (recommend Madhava brand)
- 1 Tbsp organic granulated sugar
- 2 Large eggs (room temperature)
- ¼ Tsp vanilla (heavy)
- Dash of salt
- 2 Tbsp Espresso or strong coffee
- 1-1/2 cup Sour Cream
- 5-8 pieces of dark chocolate (recommend Equal Exchange brand)
Directions
- Preheat oven to 350 degrees
- In a large bowl, using an electric mixer, beat the cream cheese, Agave and Sugar until smooth; about 3 minutes
- Add eggs, one at a time, beating well to combine
- Add the vanilla, salt, espresso (or coffee) and chocolate
- Beat in the sour cream until blended
- Grease the bottom and sides a 6-1/2 inch Springform pan (2½ inches deep) (recommend spray coconut oil)
- Line the bottom of the Spring-form pan with parchment paper
- Wrap the outside with a double layer of foil to prevent seepage
- Pour batter into prepared Spring-form pan
- Set the pan into a large roasting pan
- Surround with 1” of very hot water
- Bake for 45 minutes
- Turn the oven off (do not open the door) and let cool for 1 hour
- Move to cooling rack and allow to come to room temperature (about 1 hour)
- Cover and refrigerate overnight
- Unmold and serve
You will never believe this is gluten-free and low-carb! Let us know what you think!
