low-carb copycat godiva chocolate cheesecake!

Recipe by momof2tots
READY IN: 2hrs 15mins




  • 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.