Years ago at the Cheesecake Factory my mom and I used to order a cheesecake like this.  We loved it because the espresso crust offset the sweetness of the cheesecake and it was to die for!  They stopped making that one and my mom started making a copy cat recipe with Oreo cookies and finely ground espresso beans.   Of course we know that Oreos are out of the question on a Keto diet so here is a great altered version.  Enjoy! 

White Chocolate Vanilla Bean Cheesecake with Espresso Cookie Crust~Keto

A couple of tips before you begin.  Use a good springform pan and generously spray it with coconut oil before pressing in the crust.  Make sure the crust goes almost to the top of the edges so that the batter will not leak into your oven.   Make sure your cream cheese is VERY soft.  Fill a baking pan with water about 1 inch deep and place on bottom rack of the oven.  This will prevent cracking on the top of your cheesecake.  Do not over bake.  The center should still look wet and the top slightly golden.  

 USA PANS

INGREDIENTS:

Crust:

1/2 cup pecans

1/2 cup macadamia nuts

1/2 cup melted butter

1/2 cup sukrin or swerve

2 tsp vanilla

1/2 cup oat fiber

2 T coconut flour

1/4 c cocoa powder

1 Starbucks Via packet or 2 tsp strong instant coffee granules

2 tsp egg white powder 

1/8 tsp salt

 

Filling:

12 oz cream cheese

3/4 cup sour cream

1-1/2 sticks butter

3/4 cup plus 2 T Swerve or Sukrin

1 egg

1 Tablespoon ground vanilla beans

 

Mousse Topping:

3 oz Sugar free white chocolate (homemade or Choc Zero)

3/4 cup heavy cream

3 oz cream cheese

3 T Swerve powdered

 

  • Coursely grind crust ingredients in food processor or blender
  • Press into springform pan making sure it comes up on the sides.
  • Bake for 10 minutes at 350
  • Turn oven down to 320
  • Beat filling ingredients in mixer until smooth and creamy.  
  • Pour over crust
  • Put in middle rack of oven
  • Bake for 1 hour and 10 minutes
  • Pull out and cool until warm, then place in refrigerator to chill for several hours
  • When completely chilled, beat mousse topping ingredients  except white chocolate until creamy.  Melt white chocolate in microwave and slowly pour into mouse while mixing on low speed.  Spread over the top of the cheesecake.  Place back into refrigerator until ready to serve.

White Chocolate

 

  1. Buy Choc Zero White Chocolate cups and melt in microwave for 20 seconds or…
  2. Or make your own by using food grade cocoa butter wafers, heavy cream and heavy cream powder as follows:

 

3 oz cocoa butter wafers

1 T palm shortening

3 T heavy cream powder

3 T Swerve powdered

1/2 tsp vanilla

pinch of salt

1/4 tsp lecithin or 1/8 tsp gum

 

Melt over med-low heat

 

MACROS:

16 servings

366 calories

38.4 fats

3.8 carbs

1.2 fibers

2.6 NET CARBS

3.7 proteins

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