| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | May 1992 | 1 | Servings | |
INGREDIENTS
| 1 | Box chocolate wafer cookies | |
| broken 9-ounce | ||
| 2 | T | Sugar |
| 2 | t | Instant espresso powder or |
| instant coffee | ||
| powder | ||
| 3 | oz | Bittersweet, not |
| unsweetened or | ||
| semisweet | ||
| chocolate chopped | ||
| 6 | T | Unsalted butter, melted hot |
| 3/4 | ||
| stick | ||
| 4 | Cream cheese, room | |
| temperature | ||
| 8-ounce | ||
| 1 1/4 | c | Sugar |
| 1/4 | c | Coffee liqueur |
| 3 | T | Instant espresso powder or |
| instant coffee | ||
| powder | ||
| 1 | T | Vanilla extract |
| 4 | Eggs | |
| 6 | oz | Bittersweet, not |
| unsweetened or | ||
| semisweet | ||
| chocolate chopped | ||
| 1 1/4 | c | Sour cream |
| 3 | T | Sugar |
| 2 | t | Instant espresso powder or |
| instant coffee | ||
| powder | ||
| 2 | oz | Bittersweet, not |
| unsweetened or | ||
| semisweet | ||
| chocolate chopped | ||
| melted | ||
| Lightly sweetened whipped | ||
| cream | ||
| Coffee bean candies | ||
| optional |
INSTRUCTIONS
For topping: Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around crust sides to loosen. Cool completely. Cover and chill overnight. For garnish: Dip spoon into melted chocolate. Wave from side to side over cheesecake, creating zigzag lines. Release and remove sides of springform pan. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes of cream around cake edges. Top with coffee bean candies if desired. For crust: Finely grind cookies, sugar and espresso powder in processor. Add chocolate and chop finely. Add butter and blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. For filling: Preheat oven to 350F. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Combine coffee liqueur and espresso powder in small saucepan. Stir over low heat until coffee dissolves. Mix in vanilla. Add to cheese mixture and beat until smooth. Add eggs 1 at a time, beating just until combined. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes. Transfer cheesecake to rack and cool 20 minutes. Maintain oven temperature. Serves 10. Bon Appetit May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 15499
Calories From Fat: 7661
Total Fat: 877.4g
Cholesterol: 1305.5mg
Sodium: 1047.1mg
Potassium: 6746.5mg
Carbohydrates: 1821.7g
Fiber: 179.5g
Sugar: 1071.1g
Protein: 192.9g