Mocha cheesecake w chocolate wafer crust
Source of Recipe
published in Chatelaine's 11/2004 issue.
List of Ingredients
18 chocolate wafers, about 1/2 (200-g) pkg
2 eggs
1 tbsp (15 mL) instant coffee granules
1 tbsp (15 mL) hot water
2 (8-oz/250-g) blocks light cream cheese, at room temperature
3/4 oz (175 mL) granulated sugar
2 tsp (10 mL) vanilla
2 tbsp (30 mL) all-purpose flour
Recipe
1. Preheat oven to 300F (150C). Lightly butter bottom and side of a 9-inch (23-cm) pie plate. Arrange 7 wafers in a circle on bottom of pie plate. Don't cover middle. Take 11 wafers and break off just bottom third of each wafer. Don't worry if they are uneven. Use small broken pieces to fill centre portion of pie plate. Line side of plate with large pieces so rounded edges are poking up.
2. Separate 1 egg. Place white in a small bowl and discard yolk. Add remaining whole egg and whisk just until blended. In a small bowl, stir coffee granules with water until dissolved. Place cream cheese in a large bowl. Using an electric mixer on high speed, beat cheese until smooth and creamy, scraping down side as needed. Gradually beat in sugar until evenly mixed. Beat in egg mixture, then coffee mixture, vanilla and flour just until mixed. Scrape down side as needed. Turn filling into wafer shell. Gently spread to edge of plate. Place cheesecake in a large, shallow-sided roasting pan or similar pan large enough to hold it. Pour enough hot water into pan so it comes halfway up side of pie plate.
3. Bake in centre of preheated 300F (150C) oven until filling is almost set when pan is jiggled, 50 to 55 minutes. Remove cheesecake from water to a wire rack and cool to room temperature. Then refrigerate, loosely covered, at least 3 hours or up to 2 days. Garnish with crushed chocolate wafers and fresh berries, if you wish. Slice into wedges. Cake will keep well in the refrigerator up to 3 days.
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