Posted by Karen on December 13, 2000 at 18:28:46:
In Reply to: ISO mocha coffee cheesecake posted by Angel on December 13, 2000 at 18:05:29:
Coffee-Flavored Liquor Chocolate Cheesecake
12 ounces cream cheese
1/2 cup white sugar
3 eggs, room temperature
3 ounces milk chocolate, coarsely chopped
7 tablespoons whipping cream, divided
2 tablespoons coffee-flavored liquor
whipped cream, optional
shaved chocolate, optional
Preheat oven to 300 degrees F (150 degrees C).
In a mixing bowl blend cream cheese and sugar until
smooth. Beat in the eggs, one at a time. Mix in 3 tablespoons
whipping cream and the coffee-flavored liquor. Pour into an 8
inch glass pie pan.
In a small saucepan, melt the chocolate with remaining 4
tablespoons whipping cream.
Drizzle chocolate in a spiral pattern over filling. Stir lightly
with tip of table knife to achieve a marbling effect. Set the
pie pan in a larger pan with water that comes halfway up side
of pie pan.
Bake at 300 degrees F (150 degrees C) until firm in the
center, about 55 minutes. Cool completely and refrigerate,
covered with plastic wrap, overnight. Garnish with whipped
cream piped or dolloped around edges and shaved chocolate
in center.
Makes 10 servings.
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Mocha Chip Cheesecake
2 1/4 cups graham cracker crumbs
1 12-oz pkg mini chocolate chips
2/3 cup butter, melted
1/2 cup milk
4 teaspoons freeze-dried coffee
1 package unflavored gelatin
2 8-oz pkg cream cheese, softened
1 14-oz can sweetened condensed milk
2 cups heavy, whipped cream
In bowl, combine graham cracker crumbs, butter and 1 cup of the
mini-chocolate chips; mix well. Pat into 9-inch springform pan,
covering bottom and up 2-1/2 inches on sides; set aside.
In saucepan, combine milk and coffee; sprinkle gelatin on top.
Set aside for 1 minute. Cook over low heat, stirring constantly
until gelatin and coffee dissolve. Set aside.
In large bowl, beat cream cheese until creamy. Beat in sweetened
condensed milk (NOT evaporated milk) and gelatin mixture. Fold in
remaining mini-chocolate chips and whipped cream; pour into prepared pan.
Chill; remove rim.
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Mocha Cheesecake
1 crumb crust for 8" springform pan, your favorite
6 ounces semisweet chocolate, (6 squares)
1 1/2 pounds cream cheese
1/2 cup granulated sugar
2 large eggs
1 cup heavy cream
1/3 cup double-strength coffee
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Melt the chocolate in the top
part of a double boiler.
Meanwhile, in a large mixing bowl, beat together the
cream cheese and the sugar until light. Add the eggs, one
at a time, beating thoroughly after each. Beat in the
cream.
Pour the melted chocolate slowly into the cheese mixture
and add the coffee and vanilla. Mix to blend ingredients
thoroughly.
Pour the mixture into the prepared crust and bake for
about 45 minutes, or until edges of the cake are puffed up
slightly. Cool in the oven with the door cracked open,
then cool to room temperature. Chill.
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Cappucino Chocolate Cheesecake
1 1/4 c Chocolate wafers, crushed
1/8 ts Cinnamon
1 pk Light cream cheese (8 oz)
1 c Sugar
1 c Unsweetened cocoa powder
1 ts Cocoa powder for garnish
2 1/2 c Sour cream
2 Eggs
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 350 degrees F. Stir together wafer
crumbs and cinnamon. Pat into bottom of 9-inch
springform pan.
Beat cream cheese until light and fluffy. Beat in sugar
and cocoa powder. Beat in egg. Stir in 2 cups sour
cream, coffee liqueur and vanilla. Turn into prepared
pan. Bake for 30 minutes or until set.
Spread remaining sour cream evenly over top. Return
to oven 1 minute to glaze top. Cool to room
temperature, then chill thoroughly, covered. Remove
from springform pan. Just before serving, dust top
with cocoa powder.