Nearly-no-carb Coffee and Kahlua Cheesecake

[Pseudonym]

After watching an episode of Masterchef where the contestants had to create a low-carb dish (and yelling at the TV when they tried to use rice flour - idiots!), I thought I'd try my hand at making up a low-carb dessert of my own. And a pot-luck dinner where the brief was "healthy but yum" gave the perfect excuse. It turned out rather well, if I do say so myself. =P~

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Nearly-no-carb Coffee and Kahlua Cheesecake

Base

1 cup ground almonds

1 cup desiccated coconut

½ cup Splenda

50g butter, cut into 1cm cubes

Filling

2-3 heaped tsp instant coffee

2 Tbsp gelatine

125ml boiling water

2x 500g tubs of cottage cheese (I like Tararua Traditional – none of this Lite crap!)

¼ cup Kahlua

½ cup Splenda

1-2 squares of dark chocolate for garnish (optional)

Preheat oven to 180°C. Take a 23cm round cake tin (I highly suggest using a spring-form tin if you want to remove your cheesecake intact) and line it with baking paper. Cut out a circle for the base, and strips for the sides.

Combine all ingredients for the base in a food processor or blender (if using a small blender, you may need to put it through in batches). Chop the butter through until the dry ingredients look less powdery, and start to clump together slightly. You want it to form soft lumps when you pinch it.

Tip the almond mix into the paper-lined tin, and press it down firmly to form a solid base about 5mm thick. If you have surplus base mix, you can freeze it, and use it as a crumble topping. Bake for 10-15mins, or until lightly golden.

Place the coffee and gelatine in a small bowl. Add the boiling water and quickly stir until totally dissolved. Set aside to cool slightly, as we don’t want to melt the cottage cheese.

Wash out your food processor or blender and start blending the cottage cheese (again, you may need to do this in batches). Keep going until it’s absolutely smooth and glossy. No lumps.

Put the cottage cheese in a large bowl, and stir in the coffee mix, then the Kahlua and Splenda. Keep stirring until uniformly mixed through, and the Splenda has dissolved.

Make sure that the base has cooled enough that it won’t melt the filling. Then, being careful to keep the baking paper lining the edges of the tin, pour the filling onto the base.

To garnish the cheesecake, hold a sharp knife over the tin, and scrape the blade along the edge of a couple of chocolate squares. Experiment with the angle of the blade until you get the desired kind of chocolate shavings.

Leave cheesecake to set in fridge for several hours before serving.

[Ronin]

Awesome Pseudo, gonna have to try this one. Have you worked out the macros, or are ya too scared to? :pfft:

[Dubble_D]

Where is my piece?

[danellaj]

Put the ingredients into MyFitness Pal and made it 8 servings and it came out like this per serve:

cal 338

fat 21.1

carb 18.9

sugar 15.2

protein 13.7

Clearly I need more to do In my day but apart from that looks pretty good

[justhell]

That looks devine pseudo,i want summmmm.

:pray:

[jimmybro1]

Can you use cream cheese instead of butter>?

[Pseudonym]

Yeah, you probably could. Why do you want to, though? Surely they're much the same in terms of macros?

I've been playing around with different versions of this, taking out the Kahlua (which has sugar in it) and replacing with other alcohol. It means adjusting all the other ingredients' quantities as well though, and I haven't quite found the perfect balance yet. If anyone wants to experiment, feel free to post your results.

[jimmybro1]

Extra lite cream cheese is 3g protein, 2g fat and 2g carbohydrates per 20g serve.

I don't think you can get lite butter can you?

I was going to use nutella and milk instead of Kahlua