Low Carb Cappuccino Cheesecake
How do you like your coffee? In a cheesecake of course! 😍🤤 Our Low Carb Cappuccino Cheesecake will add that extra bit of indulgence to your next get together.
--Ingredients for Biscuit Base ½ a packet (175g) of Plant Based Protein Cookie Mix ¾ cup (50g) desiccated coconut 1/3 cup (80g) butter melted. 1 tablespoon sweetener of choice. (optional) 2 tablespoons of hot water (to help combine the mix) --Ingredients for Cheesecake Filling 500g tub smooth ricotta 400-500g cream cheese (2 packets) 1 Tablespoon of Vanilla Essence 1/3 heaped cup (75g) of Low Carb Icing Mix 2 heaped tablespoon of Instant coffee granules 3 teaspoons (12g) gelatin. 1 cup (250ml) of boiling water
Method for Biscuit Base
Combine all of the ingredients in a bowl well.
Work the mixture with the back of the spoon into a round springform tin lined with baking paper.
Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool.
method for cheesecake filling
In a bowl dissolve the gelatin in the hot water, using a whisk so it all dissolves. Set aside. let cool for 10 minutes.
In a separate large bowl place the softened ricotta, vanilla, cream cheese and the icing mix and beat on a low speed to combine. As it combines, pour the gelatin mixture slowly into the cheese filling.
Once combined, set aside a 1/3 of the mix in a small bowl (about 350mls)
With the remaining 2/3's fold through the instant coffee granules. Then pour the cheesecake filling onto the cooled biscuit base still in the tin. Sprinkle on some additional instant coffee and allow to set in the fridge for an hour or freezer for 20 minutes.
Once the first layer has been set. Pour on the remaining 1/3 of the filling (without the coffee) and dust with cocoa powder. You may wish to use a skewer to create a swirl effect on the top. Then place in the fridge and allow the top layer to set for an hour in the fridge.
This recipe only uses 1/2 of the packet of Cookie Base Mix, leaving you with the other half for a small batch of cookies! 👍 🍪