Mocha-Chocolate Crustless Cheesecake
Source of Recipe
Adapted from 125 Best Cheesecake Recipes by George Geary
Recipe Introduction
NOTES:
You can whip the cream up to 2 hours prior to making the cheesecake
so it is ready when you need it. Keep in refrigerator until ready to
use.
VARIATION: Add 2 Tbsp. coffee-flavored liqueur for an extra mocha
punch when adding the vanilla to the coffee.
2 pkts unflavored gelatin
1/4 c light cream
1/4 c water, chilled
32 ozs cream cheese, softened
1 1/2 c Splenda, Granular
2/3 c unsweetened cocoa powder, sifted
1/4 c instant coffee powder
1 tbsp water, hot
1 tsp vanilla extract
12 ozs unsweetened chocolate squares, chopped into chunks
2 c whipping cream
FOR WHIPPED CREAM TOPPING: (optional)
1/2 c whipping cream
2 Tbsps Splenda, Granular
3 ozs bittersweet chocolate
Prepare a 9 " springform pan with 3-inch sides by covering the bottom
with parchment paper. Spray the pan with Pam and store in freezer
until ready to use.
FILLING: Combine cream and water. Sprinkle gelatin over cream mixture
in a small saucepan and let stand for 1 minute. Stir over low heat
until gelatin is dissolved. Set aside to cool slightly.
In a bowl, beat cream cheese until smooth. Scrape sides and bottom of
bowl. Gradually add the Splenda while beating at medium speed. Beat
at medium-high for 3 minutes. Slowly add the dissolved gelatin
mixture to the cream cheese; stir in sifted cocoa powder.
In a small bowl, dissolve coffee powder in 1 tbsp. hot water. Add
vanilla and combine thoroughly. Stir into cream cheese mixture. Stir
chocolate chunks into cream cheese mixture. Fold in whipped cream.
Pour into prepared pan.
Place in freezer about 6 hours. Run a hot knife around edge of pan to
loosen.
FOR TOPPING: Combine whipping cream with Granular Splenda. Whip until
firm peaks are formed. Garnish with chocolate curls or chocolate-
covered espresso beans.
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