low-carb copycat godiva chocolate cheesecake!
"This is the best cheesecake I have ever tasted low carb or otherwise! absolutely sinful! out of this world. I can't say enough. got this off Godiva web site and converted it low carb. the chocolate bars are available at any Walmart in the pharmacy (those are good too, but don't eat too much or you will get a very upset tummy.)"
photo by lauracp57
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 12 ounces pure delite dark chocolate, coarsely chopped
- 2 (8 ounce) packages cream cheese, softened
- 27 packets Splenda sugar substitute
- 4 large eggs, at room temp
- 1⁄4 teaspoon salt
- 1⁄2 cup brewed hot coffee
- 2 teaspoons vanilla extract
directions
- 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.
Questions & Replies
-
I was so excited to make Godiva cheese cake did everything wrong even askd my husband to read duections. Doesbt say piur choch mixture into batter or mix coffee into batter my chocolate got hard trued mixed it in. Such shame read dirdctions 10 times prople raved bout it. Fir next time can u help me explain when coffe goes in an chocolatd got hardband sbabd -
I see some people subbed Hersheys sugar free chunks. Are you referring to the ones in the sugar free candy aisle..not specifically for baking?
Reviews
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My two daughters made this cheesecake for my birthday. It was the best cheesecake I ever had. Instead of using 12 oz of the sugar free dark delite chocolate, they used 9 oz of sugar free Hershey's Special Dark. I've never had the "real" Govida chocolate cheesecake, but if someone told me that my cake was the real thing, I wouldn't doubt it for a second. The only down side is, my daughters and I ate the entire cheesecake in two days. -
Delicious! I added a nut crust of 1-3/4 cups of finely chopped walnuts and pecans, mixed with 3 tablespoons melted butter. Press mixture onto bottom and sides of springform pan. I baked it for 15 minutes, let it cool, then added cheese mixture. It adds to the calories and fat but still remains low-carb. Also replaced some of the SF chocolate with 1 bar of 70% Lindt dark chocolate just in case the sugar free chocolate might cause me some digestive issues. Loved it! -
This is very dark and rich. I used 12 oz. of Hershey's Special Dark Sugar Free chocolate. It's like a cross between a truffle filling and fudge. Very rich. I'd make changes to the recipe before making it again - especially to use less chocolate. -
My low carb lovin' husband gave this one 5 stars! I'm a carb lover and thought it was more of a 4 star - but it was his birthday so we went with 5! We used a crust that I made out of sugar free (splenda) chocolate cookies and ground up pecans and butter. -
The best low carb dessert ever! It was so rich and creamy, loved the subtle coffee flavor. I only had 9 ounces of chocolate but it still turned out wonderfully. I will make this again, perhaps with a nut crust.
see 7 more reviews
Tweaks
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Delicious! I added a nut crust of 1-3/4 cups of finely chopped walnuts and pecans, mixed with 3 tablespoons melted butter. Press mixture onto bottom and sides of springform pan. I baked it for 15 minutes, let it cool, then added cheese mixture. It adds to the calories and fat but still remains low-carb. Also replaced some of the SF chocolate with 1 bar of 70% Lindt dark chocolate just in case the sugar free chocolate might cause me some digestive issues. Loved it!
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My two daughters made this cheesecake for my birthday. It was the best cheesecake I ever had. Instead of using 12 oz of the sugar free dark delite chocolate, they used 9 oz of sugar free Hershey's Special Dark. I've never had the "real" Govida chocolate cheesecake, but if someone told me that my cake was the real thing, I wouldn't doubt it for a second. The only down side is, my daughters and I ate the entire cheesecake in two days.
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I used 6 1.3 oz bars of the Pure Delite dark chocolate...which was still rich...don't think I would have wanted to use the full 12 oz. I also used almond extract instead of the vanilla, just a personal preference. It was so-o-o-o- good. I make it for work, as there are people there who cannot eat sugar...I didn't tell everyone else it was sugar free until they ate it. They were very pleasantly surprised. It almost tastes like a chocolate mousse. I will definitely make this again. Was pretty easy.
RECIPE SUBMITTED BY
momof2tots
sheboygan, wi
Hi, Im a very happy homemaker! I have two children ages 4 and 2. I enjoy playing scrabble with my husband and playing with my kids. I also like to visit my friends from church. thanks for caring enough to look!
