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Receta Chocolate Cappuccino Cheesecake

by CookEatShare Cookbook

Ingredientes

3 (8 ounce.) Packages cream cheese, room temperature 1 c. granulated sugar 3 lg. Large eggs 8 (1 ounce.) squares semisweet chocolate 2 tbsp. whipping cream 1 c. lowfat sour cream 1/4 teaspoon salt 2 teaspoon instant espresso coffee, dissolved in 1/4 c. warm water

1/4 c. coffee liqueur 2 teaspoon vanilla extract 1 c. whipping cream 2 tbsp. powdered sugar 2 tbsp. coffee liqueur Chocolate Leaves (recipe follows) Chocolate Crust (recipe follows)

Direcciones

1. Combine 1 c. chocolate wafer crumbs, 1/4 c. softened butter, 2 Tbsp. sugar and 1/4 tsp. cinnamon; mix well. Press mix into buttered springform pan.
2. Prepare crust above. Set aside.
3. 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.
4. 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.
5. Turn into pan. Bake in center of oven at 350 degrees for 45 min or possibly till sides are puffed. Center will be soft but will hard up when chilled. Turn oven off; leave door ajar. Allow cake to cold in oven for 45 min. Cover. Refrigeratefor 12 hrs.
6. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves. Serves 16.

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