| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Desserts-, Cheesecakes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Melted butter |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 8 |
oz |
Semisweet chocolate squares |
| 2 |
tb |
Heavy cream |
| 1 |
ts |
Instant coffee powder dissolved in: |
| 2 |
tb |
Hot water |
| 1 1/2 |
lb |
Cream cheese |
| 3/4 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Coffee liqueur |
| 2 |
ts |
Vanilla |
|
|
Chocolate shavings |
INSTRUCTIONS
BASE
FILLING
Mix together all ingredients for the base. Press into a 9- inch (23 cm)
springform pan. Refigerate until needed.
Melt chocolate with cream in a double boiler, stirring until smooth. Set
aside to cool. Prepare instant coffee and set aside.
Cream the cheese, then add the sugar gradually and cream thoroughly. Add
eggs one at a time, beating well after each addition. Add chocolate mixture
and blend well. Add sour cream and blend; then add coffee, liqueur and
vanilla, blending well.
Pour mixture in crumb-lined pan. Bake at 350 degrees F (180 degrees C) for
45 to 50 minutes. Turn off oven and leave for 15 minutes. Open oven door
and leave 15 minutes longer. Place on rack to cool. Center will be a bit
soft but will firm when cool. Refrigerate 6 to 8 hours. Serve garnished
with chocolate shavings.
Source: Lillian Kaplun's Kitchen by Lillian Kaplun p. 139 Baruna Group,
Inc. 1994 ISBN 1-895555-60-4
Recipe by: Lillian Kaplun's Kitchen p. 139
Posted to JEWISH-FOOD digest by Linda Shapiro <<lss@coconet.com> on May 11,
1998
A Message from our Provider:
“Jesus: power to break life controlling problems”