Hi all,

There is this chain of coffee houses in Montreal called Second Cup. They serve coffee and cakes.

Not so long ago I did the mistake of trying their moka cake and I am hooked !. It was absolutely delicious. I've had to resist it's siren's call ever since then, each time I go by a Second Cup.

So in the interest of my sanity I want to attempt to replicate it in a low-carb version.

The crust was crunchy and sweet, a bit like a granola bar, and had chunks of pecans in it.

The cake itself was smooth, creamy and dense like a thick custard or chocolate mousse. It also had a very slight tang to it.

The topping was creamy and coffee-flavored.

So I was thinking of replicating it with a nut based crust. The cake part could be a cheesecake. I need to find a recipe that's smooth and creamy, and custard like. I want to stay away from the drier and crumblier type of cheesecakes.

The topping can just be sweetened whipped cream flavored with coffee.

Does anyone have recipe suggestions for the crust and for the "cheesecake" layer.

The cake sounds very tasty! This is what I would do.

This is a custard filling for cheesecake.

8 oz. cream cheese, softened to room temperature
2 Tbsp. each Splenda and Canadian Sugar Twin
4 large eggs
2 cups whipping cream
1 tsp. pure vanilla
2 tsp. instant espresso or coffee – or more to taste

Cream the cheese until smooth. Beat in the sweeteners, then the eggs, one at a time. Slowly beat in the whipping cream and the vanilla. Stir in the espresso and wait for it to dissolve then stir again.

Bake at 300°F for 45 minutes or so. It should be a bit jiggly in the center but will firm up on cooling. When cool refrigerate for at least 4 hours.

For the crust, I would use 2 1/2 cups of coarsely ground pecans – that’s 2 1/2 cups after grinding, 2 tsp. each of Sugar Twin and Splenda and a pinch of salt. I think a chocolate crust would be good with this, so I would add 2 Tbsp. of cocoa to the pecans To get a caramel flavour, brown 2 Tbsp. of butter over medium heat and stir it into the pecans and sweetener. Beat 1 egg white until foamy, then add it to the pecan mixture. Pat into the bottom of a 9-inch springform pan. I always put a circle of parchment in the bottom of cheesecake pans so they can be easily removed after baking. Bake at 350°F for 10 minutes. Cool before filling.

Karen

WOW Karen,

I've made your Vancouver style cheesecake several times for special dinners and it was a hit along with your Tirumasu recipe. Now I have to try this... I will say I can't wait for your cook book I know it's a while but I've tried many of your recipes and have yet to be disappointed. Now if you could do a low carb version of Stolen, butter tarts and Nanimo bars my family would love you too... NOPE not doing them this year .

What kind of Xmas cookies do you bake???

Thanks huggs!

Shortbread themed, but all with different flavours and nuts, truffles, sugar plums - made with Jell-o - pecan caramel bars and chai spiced nuts. I think I have the game plan down to make a steamed Christmas pudding, spiced like gingerbread.

Karen

I thought about shortbread but the splenda doesn't have the "bulk" that sugar does. Does it still work?

there was a Hazelnut shortbread recipe I saw on another sight... I guess you could change that to almond as well? The pecan carmel bars sound really interesting is the recipe on your sight? I only want to make a couple of choices as I don't want to have alot around this is the kind of stuff that I binge on so I need to only have a little bit.

thanks for your input and suggestions.