Chocolate Cappucino Cheesecake
Source of Recipe
DJ (Diane)
List of Ingredients
Chocolate Crust:
1 cup chocolate wafer crumbs
¼ cup butter, softened
2 tablespoons sugar
¼ teaspoon cinnamon
Combine and mix well. Press mixture into an 8-inch buttered spring form pan; set aside.
Filling:
3 (8-oz.) pkgs. cream cheese, room temperature
1 cup sugar
3 large eggs
8 (1-oz.) squares semisweet chocolate
2 tablespoon whipping cream
1 cup sour cream
¼ teaspoon salt
2 teaspoon instant espresso coffee, dissolved in 1/4 c. hot water
¼ cup coffee liqueur
2 teaspoon vanilla
Whipped Topping:
1 cup whipping cream
2 tablespoon powdered sugar
2 tablespoon coffee liqueur
Recipe
Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt chocolate with whipping cream over boiling water; stir until smooth. Blend well with cream cheese mixture. Add sour cream, salt, coffee, liqueur and vanilla; beat until smooth. Turn into prepared crust. Bake in center of oven at 350° for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn oven off; leave door ajar. Allow cheesecake to cool in oven for 45 minutes. Cover. Chill for 12 hours. Serves 16.
Whipped Topping:
Whip cream. Flavor with sugar and liqueur. Garnish top of cheesecake with mounds of whipped cream and chocolate leaves.
Chocolate Leaves: Brush real maple leaves (medium size) on one side with melted chocolate. Freeze until firm. Peel off leaves. Freeze until needed.
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