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Receta Chocolate Cappucino Cheesecake
by Global Cookbook

Chocolate Cappucino Cheesecake
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Ingredientes

  • 24 ounce Cream cheese, room temp
  • 1 c. Sugar, white
  • 3 lrg Large eggs
  • 8 ounce Chocolate, semi-sweet
  • 2 Tbsp. Whipping cream
  • 1 c. Lowfat sour cream
  • 1/4 tsp Salt
  • 2 tsp Espresso, instant, dissolved in 1/4 c. warm water
  • 1/4 c. Coffee liqueur
  • 2 tsp Vanilla extract
  • 1 c. Whipping cream
  • 2 Tbsp. Sugar, confectioners
  • 2 Tbsp. Coffee liqueur

Direcciones

  1. CHOCOLATE CRUST:**** Combine 1 c. chocolate wafer crumbs, 1/4 c. soften butter, 2 Tbsp. sugar and 1/4 teaspoon cinnamon; Mix well. Press mix into buttered springform pan.***DIRECTIONS:*****
  2. Prepare crust. 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.
  5. Blend well with cheese mix. Add in lowfat sour cream,salt,coffee liqueur and vanilla; beat till smooth.
  6. Turn into pan. Bake in center of oven at 350 F for 45 min or possibly till sides are puffed. Center will be soft but will hard up when chilled. Turn off oven;leave door ajar. Allow cake to cold in oven for 45 min. Cover. Refrigeratefor 12 hrs.
  7. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves.****CHOCOLATE LEAVES***** Brush real leaves on one side with melted chocolate. Freeze till hard. Peel off leaves. Freeze till needed.