Ingredients for Crust: 1-3/4 cup chocolate wafers, finely crushed (about 30 cookies)
1/3 cup butter, melted Ingredients for Chocolate Mix: 2 Tbs. water
2 oz. semisweet chocolate, chopped
2 Tbs. instant espresso
2 Tbs. coffee liqueur Ingredients for Cream Cheese Mix: Three 8 oz. pkg. cream cheese, softened
2 Tbs. all-purpose flour
1 tsp. vanilla
1 cup sugar
4 eggs Preparation: Preheat the oven to 350 degrees. In a mixing bowl, combine crushed wafers and melted butter. Press this mixture firmly onto the bottom of an 8-inch spring-form pan. Refrigerate until needed. In a small saucepan, combine water, chopped chocolate and instant espresso. Cook and stir over low heat until the chocolate begins to melt. Remove from heat. Stir until smooth. Then stir in the coffee liqueur. Let cool. In a large mixing bowl, beat together the following until smooth: cream cheese, flour, vanilla, and sugar. Add the eggs all at once, beating on low speed just until mixed. (Don't over beat the mixture.) Reserve 2 cups of the cream cheese mixture, cover and chill. Stir cooled chocolate and coffee mixture into the remaining cream cheese batter until well blended. Pour this chocolate mixture onto the crust. Place spring-form pan on baking sheet and bake at 350 degrees for 20-25 minutes or until sides are set (center will be soft-set). Remove reserved cream cheese mixture from the refrigerator 10 minutes before needed so it will soften. Gently pull out oven rack just enough to reach spring-form pan. Carefully pour reserved cream cheese mixture over the top of the cake mixture, and then spread evenly over entire surface. Bake the cheesecake another 20-25 minutes, until center is set when shaken lightly. Remove from the oven and cool completely. Chill 4 to 24 hours before serving.
Chef's Notes:
- Cover cake center with cream cheese frosting.
- Using pastry bag, decorate with chocolate grid.
We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Best of Coffee: A Cookbook
Model: 0002554763
Author: Sandra Gluck
(1994)
Collins Publishers
Chino Hills, CA 91709
Phone: 909-590-2471
Fax: 909-628-9330
Email: collins@collinspub.com
Website: www.collinspub.com
Little Coffee Cookbook
Model: 0811810364
Author: Rosa Mashiter
(1995)
Chronicle Publishing Company
Website: www.chroniclebooks.com
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