Saturday, November 24, 2012

Mocha Cheesecake with Stevia

Gypsy Slow Down



It's been a deliciously long weekend.

I don't want it to end.

But Monday will come around and with it the beginning of the best season with Christmas music, getting our Christmas tree and holiday parties to plan. Meanwhile I'm eating cheesecake for breakfast (don't judge). We had Thanksgiving with my Mom's side of the family yesterday and I brought a cheesecake as well as Root Veggies with Bacon Vinaigrette. I am linking that up because it ended up being a really yummy dish. I used maple syrup instead of brown sugar and carrots, parsnips, turnips, rutabaga, sweet potatoes and red potatoes. I also roasted all the veggies before mashing because roasted vegetables are so divine. I recommend that recipe.



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Cheesecakes are one of the easiest desserts to make sugar free because you don't need the sugar to bind or brown or do anything other than flavor the cake. So growing up my Mom and I made cheesecake all the time. Caramel, peppermint, chocolate, pumpkin, new york, raspberry, I think we have made every combination there is. One of my favorites to make during the holidays is a peppermint cheesecake. Crush up sugar free peppermints and put them in the batter and the peppermints melt and bake and come out all swirly when you slice the cake. My cousin Abbie, who also doesn't eat sugar, requested a mocha cheesecake this time and here is my recipe:


Mocha Cheesecake with Stevia

32 ounces of cream cheese at room temperature
1 cup stevia in the raw
1 tablespoon vanilla
4 eggs
1/2 cup sour cream
1/8 cup warm water
4 tablespoons instant coffee

For the ganache:

1 cup heavy cream
7 ounces unsweetened chocolate, chopped
1 cup stevia in the raw
1 tablespoon vanilla

Optional: Candy pearls (you can find these at most grocery or craft stores)

Preheat oven to 350. Beat the cream cheese and stevia until very smooth, scraping the sides as you go. Add eggs one at a time, beating well after each addition. Add the vanilla and sour cream and beat until combined. Dissolve the coffee in the warm water and add to the batter (you can add more or less coffee to taste). Line the bottom of a spring-form pan with parchment paper and grease the sides. Pour cheesecake batter into the pan. Set aside while you make the ganache. Heat the cream on the stovetop until bubbly around the edges. Place chocolate in cream and remove from heat. Cover and let it sit for about 5-10 minutes until chocolate is melted. Add stevia and vanilla and stir until smooth. Take about 1/4 cup of the ganache and pour into the cheesecake batter in pan. Swirl the chocolate around with a toothpick. Refrigerate the rest of the ganache and save for decorating. Fill a roasting pan with water and place on bottom rack of oven (this creates steam and will help the cheesecake to not crack) Bake the cheesecake on the middle rack of your oven for one hour. Turn the oven off and let the cheesecake cool for 30 minutes in oven. Refrigerate overnight.

To decorate:

Melt half of the ganache until silky again slowly over a double boiler. Unmold cheesecake from springform pan and pour melted ganache over top of cheesecake, letting it drip down the sides. Place the cold ganache, which will be very thick, in a pastry bag and pipe stripes in a crisscross pattern over the ganache. Garnish with candy pearls.

Serve at room temp.



Gypsy Slow Down






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