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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
- 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.
- Prepare crust above. Set aside.
- 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.
- 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.
- 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.
- Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves. Serves 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 12 servings | |
| Calories 557 | |
| Calories from Fat 380 | 68% |
| Total Fat 43.56g | 54% |
| Saturated Fat 23.99g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 356mg | 15% |
| Potassium 321mg | 9% |
| Total Carbs 38.43g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 26.34g | 18% |
| Protein 9.14g | 15% |
