Chocolate Mocha Cheesecake
Source of Recipe
Rhonda
Recipe Introduction
Well, I just snuck a bite of the leftovers and found some mysterious
brownish liquid on the bottom of the plate, so this recipe may need
to be tweaked a bit - probably concentrate the coffee so it's not so
much liquid. Anyway here is the recipe:
Crust:
2 cups Crispy Walnuts
1 1/2 cups date pieces
2 T Virgin Coconut Oil
1-2 T Muscovado Light Brown Sugar (optional)
Cheesecake:
Double strength coffee
(directions follow)
1 cup chocolate chips
2 T Virgin Coconut Oil
1/4 to 1/2 cup Muscovado Sugar (to taste)
2 t vanilla
2 cups cream cheese (preferrably raw)
1/2 cup heavy raw cream, whipped
approx 1 cup of heavy raw cream to whip for topping
For the coffee, I used 3/4 cup water and about 3 heaping Tablespoons
of organic decaff breakfast blend. You may want to adjust this to
your tastes, however much stronger coffee will hide the yummy taste
of the chocolate. After brewing allow to cool down before adding to
the rest of the ingredients.
To make the crust put walnuts and dates in food processor for about
45 seconds, scrape and add VCO and optional brown sugar. Process for
about 15 more seconds. Press into bottom of 8" springform pan.
In a small saucepan, add chocolate chips and VCO and heat on medium
heat until melted, watching closely not to scorch the chocolate.
Remove from heat, add cooled coffee, Muscovado sugar (or any light
brown sugar) and the vanilla.
In a small mixing bowl whip the cream till fairly stiff and set aside.
In a larger mixing bowl add chocolate mixture to the cream cheese and
beat till smooth. I added about a T of finished kefir, just because
I had drained my cream cheese to the point of very dry. Fold in the
whipped cream. Pour onto the crust in the springform pan. Chill
several hours or overnight or until set. Serve with freshly whipped
raw cream, properly sweetened and add vanilla to taste.
Variation - if you don't have a springform pan, you can use a pyrex
baking pan. I made a half-sized sample in one to try this out and it
worked fine. This can also be made with commercial cream cheese,
which I used in my trial recipe. Other sweeteners could be
experimented with - in my case I needed this to be acceptable to my
non NT family. I thought that it was plenty sweet with the 1/2 cup
Muscovado and the sugars in the dark chocolate chips - after all even
commercial cheesecake is not overly sweet.
Also if anyone wants the raw cream cheese recipe let me know. This
cheesecake recipe is not cheap! I bought the choco chips in the bulk
bin at almost $6 a lb. 2 cups of crispy walnuts is about 2 weeks
worth in our household. The cream cheese ate up 2/3 of this batch of
raw cream cheese. And about 1 1/2 cups raw cream for the recipe. Of
course you could always use commercial cream cheese and heavy cream.
But my experiment worked although not everyone understood that it was
not just a no bake cheesecake, but a raw dairy no bake cheesecake.
That's ok, cause I could share a Mur ha ha with my husband!
|
|
member logon
