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Ingredientes
- 24 ounce Cream cheese, room temp
- 1 c. Sugar, white
- 3 lrg Large eggs
- 8 ounce Chocolate, semi-sweet
- 2 Tbsp. Whipping cream
- 1 c. Lowfat sour cream
- 1/4 tsp Salt
- 2 tsp Espresso, instant, dissolved in 1/4 c. warm water
- 1/4 c. Coffee liqueur
- 2 tsp Vanilla extract
- 1 c. Whipping cream
- 2 Tbsp. Sugar, confectioners
- 2 Tbsp. Coffee liqueur
Direcciones
- ***CHOCOLATE CRUST:**** Combine 1 c. chocolate wafer crumbs, 1/4 c. soften butter, 2 Tbsp. sugar and 1/4 teaspoon cinnamon; Mix well. Press mix into buttered springform pan.***DIRECTIONS:*****
- 1. Prepare crust. Set aside.
- 2. Beat cream cheese till smooth. Gradually add in sugar, mixing till well blended. Add in Large eggs, one at a time. Beat at low speed till very smooth.
- 3. Heat chocolate with cream over boiling water, stir till smooth.
- Blend well with cheese mix. Add in lowfat sour cream,salt,coffee liqueur and vanilla; beat till smooth.
- 4. Turn into pan. Bake in center of oven at 350 F for 45 min or possibly till sides are puffed. Center will be soft but will hard up when chilled. Turn off oven;leave door ajar. Allow cake to cold in oven for 45 min. Cover. Refrigeratefor 12 hrs.
- 5. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves.****CHOCOLATE LEAVES***** Brush real leaves on one side with melted chocolate. Freeze till hard. Peel off leaves. Freeze till needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 10 servings | |
| Calories 584 | |
| Calories from Fat 419 | 72% |
| Total Fat 48.19g | 60% |
| Saturated Fat 27.92g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 336mg | 14% |
| Potassium 351mg | 10% |
| Total Carbs 35.3g | 9% |
| Dietary Fiber 3.8g | 13% |
| Sugars 27.78g | 19% |
| Protein 9.87g | 16% |
