Midnight Mocha Cheesecake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This indulgent cheesecake recipe is perfect for those who crave a little coffee with their sweet treats.
Ingredients
- 2 c. gluten-free crispy chocolate cookie crumbs
- 4 tbsp. butter
- 2 tbsp. sugar
- 1 c. sugar
- .13 tsp. salt
- 8 oz. bittersweet chocolate
- 1/4 c. cold strong coffee
- 1 tbsp. instant espresso powder
- 1 tsp. vanilla extract
- 3 package cream cheese
- 1/4 c. unsweetened cocoa
- 4 large eggs
Instructions
- Preheat oven to 325 degrees F. Spray 9-inch springform pan with nonstick cooking spray. In medium bowl, combine crumbs, butter, 2 tablespoons sugar, and 1/8 teaspoon salt; transfer to prepared pan. Press into even layer that comes up side of pan slightly. Place on rimmed baking sheet. Bake 10 minutes. Cool completely.
- Meanwhile, in small microwave-safe bowl, microwave 6 ounces chocolate on high in 30-second intervals or until mostly melted, stirring in between; let cool. In small bowl, stir together coffee, espresso powder, and vanilla. With mixer on medium-high speed, beat cream cheese until smooth. Reduce speed to low. Beat in cocoa and remaining 1 cup sugar, scraping down side of bowl occasionally. Beat in coffee mixture. Increase speed to medium. Add eggs one at a time, beating well between additions, scraping down side of bowl occasionally. Beat in melted chocolate just until well mixed. Pour batter into cooled crust. Bake 50 minutes on rimmed baking sheet.
- Turn oven off and prop door open with wooden spoon. Let cheesecake stand in oven 1 hour. With small icing spatula or knife, loosen side of cheesecake from pan. Refrigerate, uncovered, 2 hours or up to 2 days.
- When ready to serve, loosen cheesecake once more from side of pan; remove springform ring. In small microwave-safe bowl, microwave remaining 2 ounces chocolate on high 30 second or until just melted, stirring. Drizzle over cheesecake.
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