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Correo Electrónico
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Ingredientes
- 1 box chocolate wafer cookies broken (9-oz)
- 2 Tbsp. sugar
- 2 tsp instant espresso pwdr or possibly instant coffee pwdr
- 3 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 6 Tbsp. unsalted butter melted, warm (3/4 stick)
- 4 pkt cream cheese room temperature (8-oz)
- 1 1/4 c. sugar
- 1/4 c. coffee liqueur
- 3 Tbsp. instant espresso pwdr or possibly instant coffee pwdr
- 1 Tbsp. vanilla extract
- 4 lrg Large eggs
- 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 1 1/4 c. lowfat sour cream
- 3 Tbsp. sugar
- 2 tsp instant espresso pwdr or possibly instant coffee pwdr
- 2 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced, melted Lightly sweetened whipped cream Coffee bean candies (optional)
Direcciones
- For topping: Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 min.
- Transfer cheesecake to rack. Run small sharp knife around crust sides to loosen. Cold completely. Cover and refrigerateovernight.
- For garnish: Dip spoon into melted chocolate. Wave from side to side over
- cheesecake, creating zigzag lines. Release and remove sides of springform
- pan. Spoon whipped cream into pastry bag fitted with large star tip.
- Pipe rosettes of cream around cake edges. Top with coffee bean candies if
- desired.
- For crust: Finely grind cookies, sugar and espresso pwdr in processor.
- Add in chocolate and chop finely. Add in butter and blend till moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform
- pan with 2 3/4-inch-high sides.
- For filling: Preheat oven to 350F. Using electric mixer, beat cream cheese and sugar in large bowl till well blended. Combine coffee liqueur and espresso pwdr in small saucepan. Stir over low heat till coffee dissolves. Fold in vanilla. Add in to cheese mix and beat till smooth.
- Add in Large eggs 1 at a time, beating just till combined. Pour filling into 2 bowls, dividing proportionately. Heat chocolate in top of double broiler over simmering water, stirring till smooth. Stir chocolate into filling in bowl.
- Pour coffee filling into crust. Bake till partially set and crust forms on filling, about 25 min. Carefully spoon chocolate filling over coffee filling. Bake cheesecake till set on edges but center 2 inches still move slightly when pan is shaken, about 30 min. Transfer cheesecake to rack and cold 20 min. Maintain oven temperature.
- Serves 10.
