Café chocolate cheesecake
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
1-1/3 cups ( 325 mL) Oreo baking crumbs or chocolate wafer crumbs
1/4 cup ( 50 mL) butter, melted
6 squares ( 6 oz, about 170 g) bittersweet or semisweet chocolate
3 pkgs ( 8 oz/250 g) light or regular cream cheese, at room temperature
2 tbsp ( 30 mL) instant coffee crystals
1 cup ( 250 mL) granulated sugar
3 eggs
2 tsp ( 10 mL) vanilla
Recipe
1. Crust: Preheat oven to 325F (160C). Stir crumbs with butter. Press over bottom of a 9-1/2-inch (24-cm) springform pan. Bake in centre of preheated oven for 8 to 10 minutes. Cool.
2. Filling: Coarsely chop chocolate into small pieces. Melt in a small heavy-bottom saucepan set over low heat, removing from heat when some pieces of chocolate are still visible, about 5 minutes. Stir until smooth. Or microwave, uncovered, on medium power until chocolate is almost, but not completely, melted, from 3-1/2 to 4-1/2 minutes. Then stir.
3. In a large mixing bowl, using an electric mixer, or in a food processor, beat or whirl cream cheese with coffee crystals and sugar until smooth, about 2 minutes. Stop and scrape sides of bowl often. Beat or whirl in eggs, 1 at a time. Beat or whirl in melted chocolate and vanilla.
4. Turn filling onto warm crumb crust and smooth top. Bake in centre of preheated 325F (160C) oven until centre of cheesecake seems set when jiggled and a cake tester comes out almost clean, from 1 hour to 1 hour and 10 minutes. Cool 10 minutes on a wire rack. Then, to minimize cracking, run a sharp knife around edge of pan to loosen cake. Don't remove sides. Cool on a rack.
5. Then cover with plastic wrap and refrigerate until cold, about 6 hours or up to 2 days. Cake freezes well. Serve with a dusting of icing sugar.
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