Chocolate and coffee-flavored cheesecakein a chocolate wafer crumb crust.
Recipe: Mocha Cheesecake
1 1/2 cups chocolate wafer crumbs
Combine chocolate wafer crumbs, meltedbutter, and sugar. Butter the sides and bottom of an 8-inch springformpan and press the crumb mixture evenly onto the bottom of thepan.
In a double boiler, melt semisweet bakingchocolate over hot, but not boiling, water. Stir until smooth.
In a bowl, beat cream cheese until softand smooth. Add eggs, one at a time, to the cream cheese. Graduallyadd sugar, mixing until well blended.
Add the melted chocolate, instant coffeepowder, and salt to the cream cheese mixture. Stir until blended.Turn the mixture into the prepared pan.
Bake at 350°F (175°C) in the centerof the oven for about 40 minutes, or until cake center is almostset.
Cool at room temperature for about 45minutes. Cover and chill for at least 4 hours.
Remove the sides of the pan and garnishwith red raspberries.
1/3 cup butter, melted
1/2 tablespoon granulated sugar
2 (1-ounce) squares semisweet baking chocolate
2 (8-ounce) packages cream cheese
4 large eggs
2 teaspoons instant coffee powder
1/8 teaspoon salt
1 cup red raspberries
Makes 10 servings.
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