Espresso Swirl

INGREDIENTS

INSTRUCTIONS

SEE BELOW
A hands down favorite among our staff, this
chocolate-and-espresso-marbled-cheesecake masterpiece is a decadent
delight.  A chocolate crust makes it all the better!
*Use Basic Recipe
*Use Chocolate Crumb Crust under Crust Variations
In pot over medium heat bring heavy cream from basic recipe to a boil.
Stir in 2 tbs instant espresso powder until dissolved.  Remove from heat;
cool.  Combine heavy cream mixture with egg, sour cream, yolks and vanilla.
Preceed with recipe as directed.  Reserve 1 cup batter.  Pour remaining
into prepared pan.  Melt 2 oz chopped bittersweet chocolate; stir in 2 tbs
finely ground espresso beans; let cool.  Stir into reseved batter.  Swirl
chocolate-espresso batter into batter in pan.  Bake as directed.
Source: Women's World Nov. 5, 1996
Typos by Sarah Gruenwald sitm@ekx.infi.net
Posted to MM-Recipes Digest V3 #346
From: Gruenwald <sitm@ekx.infi.net>
Date: Wed, 18 Dec 1996 00:41:53 -0600

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