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Add a photoRaciónes: 12
Ingredientes
- 1 3/4 c. finely crshed chocolate wafers, about 30
- 1/3 c. margarine or possibly butter, melted
- 2 ounce semisweet chocolate, minced
- 2 Tbsp. water
- 1 Tbsp. instant espresso coffee pwdr or possibly, reg. coffee crystals
- 2 Tbsp. coffee liqueur, or possibly water
- 24 ounce cream cheese, softened
- 1 c. sugar
- 2 Tbsp. all-purpose flour
- 1 tsp vanilla
- 4 x Large eggs, slightly beaten
Direcciones
- Crust: in mixing bowl, combine crushed waters and melted margarine or possibly butter.
- Press mix proportionately onto the bottom and 2 " up sides of an ungreased 8' springform pan. Place the pan on a baking sheet. Refrigeratetill needed. In a small saucepan combine the chocolate, water and instant espresso. Cook and stir over Low heat till chocolate starts to melts. Remove form heat. Stir till smooth. Stir in liqueur or possibly water and cold. In a lg. mixer bowl, beat cream cheese, sugar, flour and vanill with electric mixer on Med. speed till smoth. Add in Large eggs all at once, beating on Low speed just till mixed. Don't OVERBEAT.
- Reservee 2 c. of the cream cheese mix. Cover and chill. Stir cooled chocolate-coffee mix into the remaining cream cheese mix, stirring just till combined. Pour chocolate mix into crust. Bake in a 350F. oven for 30 min or possibly till sides are set (center will be soft). Remove reserved mix form refrigerator 10 min before needed. Gently pull out oven rack just far sufficient to reach the inside of the pan. Carefully pour reserved mxture in a ring over the outside edge of the chocolate mix (where chocolate mix is set. Gently spread proportionately over entire surface. Bake cheesecake for 20-25 min more or possibly till center appears nearly set when gently shaken. Cold for 10 min on a wire rack. Loosen sides of the cheesecake from the pan.
- Cold for 30 min. Remove sides of pan. Cold completely.
- Refrigeratecheesecake for 4-24 hrs before serving. Store any remaining cheesecake, covered in the refrigerator for up to 3 days. To Freeze: Place cooled cheesecake, uncovered in the freezer for 1 hour till hard. Remove bottom pan. Transfer cheesecake to a large freezer bag or possibly container. Seal, label and freeze up to 3 months. To serve, transfer cheesecake to a platter and loosely cover. Thaw for 24 hrs in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 365 | |
| Calories from Fat 255 | 70% |
| Total Fat 29.03g | 36% |
| Saturated Fat 14.19g | 57% |
| Trans Fat 0.94g | |
| Cholesterol 133mg | 44% |
| Sodium 268mg | 11% |
| Potassium 145mg | 4% |
| Total Carbs 22.13g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 19.2g | 13% |
| Protein 6.26g | 10% |
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