Sunday, July 31, 2011

Low Carb Tiramisu Cheesecake



Tiramisu has to be one of my all time favorite desserts! This recipe has all of the flavors from Tiramisu, but in a cheesecake, Yum! I used dark rum and instant coffee crystals to flavor this dessert, but you can use any liqueur you have in place of the rum. Kahlua is great as well. I hope you give this a try, I promise you won't be disappointed.


Ingredients:

Crust:
  • 1 cup crushed sugar-free chocolate cookies
  • 3/4 cup finely crushed pecans
  • 1/2 cup oat flour
  • 2 tbls intant coffee crystals
  • 3 tbls sweetener
  • 1/2 cup melted butter
Filling:
  • 3  8oz packages of cream cheese softened
  • 1 cup powdered sweetener (I used 50/50 Xylitol and Splenda)
  • 1 tsp vanilla
  • 2 tbls dark rum (or liqueur of your choosing)
  • 3 eggs
  • 1 tbls instant coffee crystals
Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tbls sweetener
  • 1 tsp vanilla (to suit your taste)
  • cocoa powder for dusting
Preheat your oven to 375 degrees.
To make the cookie crust, add cookies, pecans, oat flour, coffee crystals and sweetener to a food processor and pulse a few times to combine. Add melted butter and mix well. Pour into a 9" springform pan and press firmly into the bottom of the pan and 2" up the sides.
To make the filling, add cream cheese and sweetener to a large mixing bowl and beat on medium speed until fluffy. Add rum, vanilla and eggs, beat on low speed just to combine. Pour about half of the mixture into your cookie lined pan. Add 1 tbls coffee crystals to the remaining mixture and beat on low speed until the coffee dissolves. Carefully pour this over the first layer. Place your springform pan onto a cookie sheet, to catch any butter that may drip out, and place in your oven. Bake for 45 minutes or until the center seems set when shaken, a little wiggle is ok. Place the cheesecake on a cooling rack and let cool 15 minutes. Carefully loosen the sides of the cake and allow to cool for 30 minutes. Remove sides of pan and finish cooling until no longer hot. Place in your fridge and chill for 3-4 hours.
To make the whipped cream, add cream, sweetener and vanilla to a glass mixing bowl and beat on medium speed until soft peaks form.
To serve, lightly dust the surface of the cake with cocoa powder and top each slice with whipped cream. This is delicious paired with a cup of hot coffee. I hope you enjoy this dessert, I know I did :)




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