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Mocha Cheesecake with Chocolate Ganache Recipe

★★★★★

4.9 from 135 reviews
  • Author: lina
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Low Carb

Description

Indulge in this rich and creamy Mocha Cheesecake featuring a nutty almond and pecan crust, layered with a luscious coffee-infused chocolate cheesecake filling. Topped with a smooth dark chocolate ganache, this dessert is perfect for coffee lovers and those seeking a low-sugar, keto-friendly treat.

Ingredients

Scale

Crust

  • 1 1/4 cup super fine, blanched almond flour
  • 3/4 cup crushed pecans
  • 5 tablespoons butter, melted
  • 2 tablespoons Monkfruit sweetener
  • 2 tablespoons cocoa powder

Cheesecake Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup confectioners Monkfruit sweetener
  • 3 eggs, room temperature
  • 1/3 cup cocoa powder
  • 2 tablespoons espresso powder
  • 2 teaspoons vanilla extract

Ganache

  • 1 cup Lily’s Sugar Free Semi Sweet Dark Chocolate Chips, finely chopped
  • 1 cup heavy whipping cream, piping hot

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
  2. Prepare Crust: In a mixing bowl, combine almond flour, crushed pecans, melted butter, cocoa powder, and Monkfruit sweetener. Press this mixture firmly onto the bottom of a parchment paper-lined 9-inch springform pan to form the crust.
  3. Mix Cheesecake Base: Using an electric mixer, beat the cream cheese and Monkfruit sweetener until smooth and well blended. Then add sour cream, vanilla extract, cocoa powder, and espresso powder, mixing thoroughly to create a uniform batter.
  4. Add Eggs: Incorporate the eggs one at a time, beating on low speed after each addition just until blended to avoid overmixing.
  5. Pour and Bake: Pour the cheesecake batter over the prepared crust. Bake in the preheated oven for 1 hour to 1 hour 10 minutes or until the center is almost set.
  6. Cool and Remove Rim: Run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool completely before removing the rim of the springform pan.
  7. Chill: Refrigerate the cheesecake for at least 4 hours to set properly.
  8. Prepare Ganache: Combine the finely chopped dark chocolate with piping hot heavy whipping cream. Stir gently until the mixture is smooth and glossy.
  9. Top and Chill Overnight: Pour the ganache evenly over the chilled cheesecake. Refrigerate overnight to allow the ganache to set perfectly.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth batter without lumps.
  • Press the crust mixture firmly and evenly into the pan to prevent cracking during baking.
  • Do not overbeat eggs to avoid trapping excess air in the batter.
  • Allow the cheesecake to cool completely before adding the ganache to prevent melting.
  • Store leftover cheesecake covered in the refrigerator and consume within 3-4 days.
  • This recipe is naturally low in sugar, using Monkfruit sweetener and sugar-free chocolate chips.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mocha cheesecake, low sugar cheesecake, keto cheesecake, chocolate coffee dessert, sugar-free dessert, almond crust cheesecake, mocha dessert

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Find it online: https://yummybylina.com/mocha-cheesecake-with-chocolate-ganache-recipe/