Crust:
- 1 Cup flaxseed meal
- 4 Tbs. Splenda
- 1 Tbs. Cocoa Powder
- 2 Tbs. butter
- 1 extra-large egg white, beaten until frothy
Filling:
- 3 8 oz packages cream cheese at room temperature
- 1 ½ cups sugar substitute (I used Splenda)
- ¾ cup DaVinci Sugar Free Kahlua Syrup
- 1 Tablespoon vanilla
- 5 eggs, preferably room temperature
- ½ cup heavy cream
Preparation:
Heat oven to 325 F.
Prepare spring-form pan: I like to put a piece of parchment paper over the bottom of the pan — no need to cut it to size, just snap it into place when you tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You’ll be baking the cheesecake with the spring-form pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
1.) Combine ingredients for crust, and press into the bottom of a spring-form pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2.) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won’t be able to incorporate it as well later, so keep scraping.
3.) Add sweetener. Beat again, scrape again.
4.) Add Kahlua syrup and vanilla. Beat well, scrape.
5.) Add 3 eggs. Beat well (about a minute), scrape.
6.) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7.) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8.) Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
I always prefer to make this the night before I hope to serve it so that it can cool to room temperature over night and then chill for at least 4 hours.
