Chocolate Espresso Velvet Cheesecake
Source of Recipe
Beaumont
List of Ingredients
1 1/4 cups graham cracker crumbs
1 cup sugar, divided use
1 1/2 tablespoons cocoa
1/4 cup butter, melted
One 8-ounce package semisweet baking chocolate
Two 8-ounce packages cream cheese
3 eggs
1 tablespoon instant espresso coffee granules
2 tablespoons boiling water
1 cup sour cream
1 cup whipping cream, whipped
One 3-ounce bar bittersweet chocolate, shaved
Recipe
Combine crumbs, 1/4 cup sugar, cocoa and butter in a small bowl. Press onto bottom and sides of a 10-inch glass pie plate. Microwave on high 2 minutes.
Unwrap squares of chocolate and place in glass mixer bowl. Microwave on medium (50 percent) for 4 minutes; stir. Add unwrapped packages of cream cheese and microwave on medium 3 minutes, or until cheese is softened. Beat well with electric mixer. Add remaining 3/4 cup sugar; beat well. Add eggs, beat well.
Combine espresso granules with boiling water; add to mixture along with sour cream; beat well. Pour into prepared crust.
Rotating plate as needed, microwave on medium-high (70 percent) for 14 minutes. Cool completely; refrigerate.
Garnish with whipped cream and chocolate shavings.
Makes 12 servings.
Nutritional information per serving, including garnish: 508 calories; 7 g. protein; 34 g. fat (60 percent total calories from fat); 42 g. carbohydrates; 2 g. dietary fiber; 127 mg. cholesterol; 235 mg. sodium
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