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Ingredientes
- 1 3/4 c. Finely crushed chocolate wafers (about 30 cookies)
- 1/3 c. Butter melted
- 2 Tbsp. Water
- 2 ounce Semisweet chocolate minced
- 2 Tbsp. Instant espresso
- 2 Tbsp. Coffee liqueur
- 3 pkt Cream cheese - (8 ounce ea) softened
- 2 Tbsp. All-purpose flour
- 1 tsp Vanilla
- 1 c. Sugar
- 4 x Large eggs
Direcciones
- Preheat oven to 350 degrees.
- In a mixing bowl, combine crushed wafers and melted butter. Press this mix firmly onto the bottom of an eight-inch springform pan. Chill till needed.
- In a small saucepan, combine water, minced chocolate, and instant espresso. Cook and stir over low heat till the chocolate begins to heat. Remove from heat. Stir till smooth. Then stir in the coffee liqueur. Let cold.
- In a large mixing bowl, beat together the following till smooth: cream cheese, flour, vanilla, sugar. Add in the Large eggs all at once, beating on low speed just till mixed. (Do not overbeat the mix.) Reserve 2 c. of the cream cheese mix, cover, and chill.
- Stir cooled chocolate-and-coffee mix into remaining cream-cheese batter till well-blended. Pour this chocolate mix onto the crust. Place springform pan on baking sheet, and bake at 350 degrees for 20 to 25 min or possibly till sides are set (center will be soft-set).
- Remove reserved cream-cheese mix from refrigerator 10 min before needed so it will soften. Gently pull out oven rack just sufficient to reach springform pan. Carefully pour reserved cream-cheese mix over the top of the cake mix, then spread proportionately over entire surface. Bake the cheesecake another 20 to 25 min, till center is set when shaken lightly. Remove from oven and cold completely. Refrigerate4 to 24 hrs before serving.
- Additional ideas for toppings and garnishing: - Cover cake center with cream-cheese frosting.
- Using pastry bag, decorate with chocolate grid.
