Cucumber and Dill Salad with Mocha Cheesecake
A crisp cucumber and dill salad to make you feel good, paired with a rich and decadent mocha cheesecake to make you forget.
Ingredients
For the Cucumber and Dill Salad:
- 2 cucumbers thinly sliced
- 1/4 cup fresh dill chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1/4 red onion thinly sliced
For the Mocha Cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 3 cups cream cheese softened
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tbsp instant coffee
- 1 tsp vanilla extract
- 2 large eggs
- 2 oz dark chocolate melted
Instructions
- For the salad, slice the cucumbers and onion, then toss them with dill, olive oil, and lemon juice.
- Season with salt and pepper to taste. Set aside and admire your healthy choices.
- For the cheesecake crust, combine graham cracker crumbs, sugar, and butter. Press mixture into the bottom of a springform pan.
- In a bowl, beat the cream cheese, sugar, and coffee until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in melted chocolate.
- Pour filling over crust and bake at 325°F for 50-55 minutes, or until set.
- Chill for at least 2 hours before serving.
- Serve the salad alongside the cheesecake. Enjoy the best of both worlds.
Notes
Nutritional Values (Per Serving)
Calories: 480Total Fat: 30g
Saturated Fat: 18g
Carbohydrates: 42g
Fiber: 3g
Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin A: 5%
- Iron: 6%
- Calcium: 8%
- Vitamin C: 10%
- Magnesium: 4%
Additional Notes/Tips
- To make it even more indulgent, add a dollop of whipped cream on top of the cheesecake.
- Feel free to use Greek yogurt instead of heavy cream for a lighter version.
- Don’t rush the cheesecake’s cooling time—good things take time, just like this dessert.