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Ingredientes
- Cheesecakes get a kick from coffee flavor Yield: 10 servings
- 1 c. finely grnd chocolate wafer cookies
- 1 c. finely grnd lightly toasted almonds (see note)
- 2 Tbsp. granulated sugar
- 5 Tbsp. unsalted butter, melted
- 6 Tbsp. finely grnd espresso-roast coffee beans Approximately 1/2 c. water (see note)
- 2 x (8-oz) pkgs. cream cheese, at room temperature
- 1 c. granulated sugar
- 3 ounce semisweet chocolate, melted (1/2 c.)
- 1 1/4 c. lowfat sour cream
- 4 x Large eggs, beaten
- 3 ounce semisweet chocolate, minced (1/2 c.)
- 1 c. well-chilled whipping cream Powdered sugar
Direcciones
- To make crust: Combine cookie crumbs, almonds and sugar in 9- or possibly 10 inch springform pan. Gradually fold in butter, using fork. Pat mix over bottom and halfway up sides of pan. Chill while preparing filling.
- To make filling: Preheat oven to 350 degrees. Brew coffee using the grnd beans and 1/2 c. water. Add in more water to brewed coffee if necessary to measure 1/3 c..
- Using electric mixer, beat cream cheese to soften. Gradually blend in sugar and beat till smooth. Blend in coffee, then melted chocolate mixing just till smooth. Beat in lowfat sour cream, then Large eggs.
- Pour mix into crust-lined pan. Bake 45 min. Turn off heat and let cake cold 1 hour in oven with door slightly ajar.
- Refrigerateat least 6 hrs.
- To make topping: Heat 3 ounces chocolate in top of double boiler over barely simmering water. Stir till smooth. Spread in 1/8- to 1 16 inch-thick layer on baking sheet. Chill till just hard, about 10 min. Cut into 8 to 10 decorative shapes. Chill till very hard. Whip cream till peaks form.
- Transfer to pastry bag fitted with a large star tip. Pipe cream in decorative border around edge of cake. Garnish with chocolate shapes. Sprinkle center of cake with powdered sugar and serve.
- Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
- Note: Colleen Duncan said she used more than the 6 Tbsp. of grnd coffee beans called for to make an even stronger distillation of coffee. Then, for the resulting 1/3 c. brewed coffee called for, she used half of the strong coffee, half Kahlua.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 10 servings | |
| Calories 532 | |
| Calories from Fat 359 | 67% |
| Total Fat 41.29g | 52% |
| Saturated Fat 22.44g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 266mg | 11% |
| Potassium 323mg | 9% |
| Total Carbs 39.35g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 28.74g | 19% |
| Protein 9.56g | 15% |
