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Mocha Cheesecake
Yield: 8 Servings
1 1/2 c Choc. wafers, finely crushed
1/3 c Butter
1/2 tablespoon Granulated sugar
FILLING
2 oz Sweet chocolate (2 squares)
16 oz Cream cheese
4 Eggs
3/4 c Sugar
2 teaspoon Instant coffee
ds Salt
Choc. cookies, for garnish
Raspberries, or other Berries for garnish
Choc. Leaves, for garnish
Combine wafer crumbs, butter and sugar. Butter side and bottom of an 8-inch springform pan.
Press crumb mixture evenly onto bottom of pan.
Melt chocolate over hot, but not boiling water. Stir until smooth.
Beat cream cheese until soft and smooth.
Add eggs, one at a time, to cream cheese. Gradually add sugar, mixing until well blended.
Add melted chocolate, instant coffee and salt. Stir until blended.
Turn mixture into prepared pan.
Bake cake at 350 degrees in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled.
Let cheesecake cool on counter for about 45 minutes. Cover and chill for at least 4 hours or overnight.
Remove sides of pan. Garnish with chocolate leaves and/or fresh raspberries.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
