Low Carb Copycat Godiva Chocolate Cheesecake Recipes

GODIVA CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a springform pie pan, combine cookie crumbs, melted butter, and 2 tablespoons of granulated sugar. Firmly press the crust mixture onto the bottom of the pan. Chill in the fridge.
• Stir together salt and hot coffee mixture. Set aside.
• Chop half of the dark chocolate bars into small chunks. Set aside the rest.
• Place the chocolate chunks into a large, microwave-safe bowl. Microwave at 50 to 60% power for 1 minute and stir. Heat in 30-second increments and stir until chocolate is smooth and melted. Cool for 5 minutes.
• Meanwhile, beat softened cream cheese at low speed until smooth and lump-free, about 4 minutes. Gradually add the remaining 1 cup of sugar and beat for 2 minutes or until well-combined.
• Beat in the eggs, 1 by 1, blending well after every addition. Gradually beat in the coffee mixture and vanilla extract. Pour the cooled melted chocolate and mix until combined.
• Pour batter into the prepared pie crust. Bake for 55 to 65 minutes, or until the cheesecake is puffed in the edges, but still slightly jiggly in the middle.
• Let the cheesecake cool on a wire rack completely. Cover the pan with foil and refrigerate for at least 6 hours.
• Spread optional whipped cream on top and grate the remaining dark chocolate. Or, instead of chocolate, top with fresh raspberries. Slice with a serrated knife and enjoy!

LOW-CARB COPYCAT GODIVA CHOCOLATE CHEESECAKE!

Steps:

• Preheat oven to 325 degrees F.
• Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
• Place chocolate in microwave safe bowl.
• Microwave on med. power for 1 min. Stir.
• Microwave at 30 sec. intervals until chocolate is smooth. Let cool.
• Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
• Gradually add splenda and beat until blended (be careful, it's feather light and will fly out of the bowl if you're too agressive with the beaters).
• Add eggs, one at a time, beating after each addition.
• Dissolve salt in hot coffee.
• Beat in vanilla and melted chocolate until blended.
• Pour mixture into pan and place in a roasting pan
• Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
• Bake for 55 to 60 min. or until center is firm.
• Leave cheesecake in oven (turn off) prop oven door open and let cool in oven for 1 hour.
• Remove cheesecake from roasting pan.
• Cool cheesecake in the pan on wire rack.
• When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
• Then remove sides of springform and cut into 12 wedges.

LOW-CARB YUMMY CHOCOLATE CHEESECAKE

Steps:

• If you want a crust go ahead and make it and press it into a 9" springform pan.
• (I don't cuz it raises the carbs) Beat the cream cheese& splenda in a large bowl till its fluffy.
• Beat in the eggs and whites.
• Mix in the sour cream, cocoa& extract until well blended.
• pour into prepared crust or greased pan.
• Place cheesecake into larger pan of an inch of hot water.
• Bake cheesecake@ 300 F for 45 to 50 minutes or until the center is set.
• Remove cakepan from water and return cake to oven.
• turn off the oven and let cake cool 2 or 3 hours in oven with door ajar.
• chill 8 hours.
• remove side of pan and place cheesecake on serving plate.
• garnish with splenda sweetened whip cream.
• eat it and feel like your cheating!
• Yum!

BEST EVER LOW CARB CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.

GODIVA WHITE CHOCOLATE CHEESECAKE

Steps:

• Dissolve espresso in water and set aside. In a food processor or mixer,.
• combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso.
• until smooth. Add eggs one at a time, mixing well after each addition.
• Stir in white chocolate and pour into a 9-inch springform pan. Wrap.
• plastic film around the bottom and sides of the pan and bake in a water.
• bath in a preheated 350-degree oven for 45 minutes. Turn off oven and.
• let cheesecake cool in the oven for 1 hour. Remove to the refrigerator.
• until ready to serve; garnish with fresh raspberries and mint.
• NOTES : It does not say whether to preheat the water bath. I suspect.
• one should.

GODIVA CHOCOLATE CHEESECAKE

Steps:

• Make the chocolate crust:.
• Preheat oven to 325°F.
• Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and melted butter in bowl until combined.
• Press mixture into bottom of prepared pan.
• Refrigerate crust while preparing filling.
• Make the filling:.
• Place chocolate in microwave-safe bowl.
• Microwave on medium (50% power) for 1 minute. Stir.
• Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed.
• Gradually add sugar and beat until blended.
• Add eggs, one at a time, beating after each addition.
• Dissolve salt in hot coffee.
• At low speed, slowly beat in the coffee.
• Beat in vanilla and melted chocolate until blended.
• Pour mixture over crust.
• Place cheesecake in roasting pan.
• Pour boiling water into roasting pan so that the water comes halfway up the side of the springform pan.
• Bake for 60 to 70 minutes or until center is firm.
• Leave cheesecake in the oven and turn off the oven.
• Prop oven door open and allow cheesecake to cool in the oven for 1 hour.
• Remove cheesecake from roasting pan.
• Cool cheesecake in the pan on wire rack.
• When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
• Make the whipped cream topping:.
• Loosen edge of cheesecake with a knife. Remove side of springform pan.
• Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed.
• Reserve 1 cup whipped cream for garnish.
• Spread remaining cream over top of cheesecake.
• Sprinkle with grated chocolate.
• Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream.
• Pipe a border of rosettes around edge of cheesecake.
• Decorate with chocolate coffee beans.
• Cut cheesecake into wedges.