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Mullberry St. Espresso Cheesecake




Source of Recipe


Internet


List of Ingredients




35 amaretti cookies
6 T. unsalted butter, melted
32 oz. cream cheese
2/3 cup sugar
6 oz. bittersweet chocolate, melted
3 eggs
1/3 cup milk
2 tsp. instant espresso powder


Recipe



To make the crust: Crush the cookies in a food processor to a fine crumb. In a mixing bowl combine the cookie crumbs and butter and mix well. Wrap the bottom of a 9"springform pan with aluminum foil. With your fingers, or the back of a teaspoon, press the crust onto the bottom and up the sides of a 9" springform pan. Set aside.

For the filling: Using an electric mixer, beat the cream cheese until smooth. Mix in the sugar, melted chocolate, eggs, milk and espresso powder. Combine until well blended. Pour prepared mixture into the prepared pan. Place the springform pan in a large glass baking dish with at least 1 inch of space surrounding the pan. Place the pan in the oven and pour boiling water (from a tea kettle) around the outside of the pan, about 1 inch up the sides of the pan. (You have just created a Water Bath! This allows the cheesecake to cook more evenly and prevents cracking!) Bake at 350 degrees for 45 minutes or until set. Let cool completely, then refrigerate overnight.