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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
2 1/2 c. chocolate cookie crumbs
3/4 c. butter, melted
3 1-oz. squares semisweet chocolate, chopped
3 T. water
1 1/2 T. instant coffee crystals
3 T. coffee liqueur
4 8-oz. pkg. cream cheese, softened
1 1/2 c. granulated sugar
3 T. all-purpose flour
1/2 T. vanilla extract
6 eggs
Preheat oven to 325F.
In a medium bowl, combine cookie crumbs and melted butter with a fork and mix well.
Press onto bottom and 2 inches up side of 9-inch spring-form pan.
Place semisweet chocolate, water and coffee crystals in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; stir in liqueur and to room temperature cool.
In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer until creamy and smooth; stir in flour.
Add eggs all at once; beat on low speed just until combined.
Measure off 3 cups of the mixture; cover and chill.
Stir chocolate mixture into remaining cream cheese mixture just until combined.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 325F for 45 minutes, or until edge is set (cheesecake will not be done).
About 10 minutes before needed, remove reserved cream cheese mixture from refrigerator.
Pour mixture around edge of cheesecake (where mixture is set); spread gently over entire surface.
Bake at 350F for an additional 15 to 20 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
If desired, drizzle with additional melted chocolate.
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CHEESECAKE - CAFFE LATTE
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
2 1/2 c. chocolate cookie crumbs
3/4 c. butter, melted
3 1-oz. squares semisweet chocolate, chopped
3 T. water
1 1/2 T. instant coffee crystals
3 T. coffee liqueur
4 8-oz. pkg. cream cheese, softened
1 1/2 c. granulated sugar
3 T. all-purpose flour
1/2 T. vanilla extract
6 eggs
Preheat oven to 325F.
In a medium bowl, combine cookie crumbs and melted butter with a fork and mix well.
Press onto bottom and 2 inches up side of 9-inch spring-form pan.
Place semisweet chocolate, water and coffee crystals in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; stir in liqueur and to room temperature cool.
In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer until creamy and smooth; stir in flour.
Add eggs all at once; beat on low speed just until combined.
Measure off 3 cups of the mixture; cover and chill.
Stir chocolate mixture into remaining cream cheese mixture just until combined.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 325F for 45 minutes, or until edge is set (cheesecake will not be done).
About 10 minutes before needed, remove reserved cream cheese mixture from refrigerator.
Pour mixture around edge of cheesecake (where mixture is set); spread gently over entire surface.
Bake at 350F for an additional 15 to 20 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
If desired, drizzle with additional melted chocolate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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