- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
(1)
1 hours
Prep: 20 minutes
Cook: 1 hours
1132 calories per serving view nutrition facts
1 cake
suggest servings
Be the first to add a photo of this recipe!
| 1 3/4 | cups | chocolate wafers | |
| 1/3 | cup | margarine | |
| 2 | ounces | chocolate | chopped |
| 2 | tablespoons | water | |
| 1 | tablespoon | coffee | |
| 2 | tablespoons | liqueur | coffee flavor, such as kahlua |
| 24 | ounces | cream cheese | softened |
| 1 | cup | sugar | |
| 2 | tablespoons | flour, all-purpose | |
| 1 | teaspoon | vanilla extract | |
| 4 | large | eggs | slightly beaten |
Crust: in mixing bowl, combine crushed waters and melted margarine or butter.
Press mixture evenly onto the bottom and 2 inch up sides of an ungreased 8 inch springform pan.
Place the pan on a baking sheet. Chill until needed.
In a small saucepan combine the chocolate, water and instant espresso.
Cook and stir over Low heat until chocolate starts to melts.
Remove form heat.
Stir until smooth.
Stir in liqueur or water and cool.
In a large mixer bowl, beat cream cheese, sugar, flour and vanilla with electric mixer on until smooth. Add eggs all at once, beating on Low speed just until mixed.
DO NOT OVERBEAT.
Reservee 2 cups of the cream cheese mixture.
Cover and chill.
Stir cooled chocolate-coffee mixture into the remaining cream cheese mixture, stirring just until combined.
Pour chocolate mixture into crust.
Bake in a 350 degrees F. oven for 30 minutes or until sides are set (center will be soft).
Remove reserved mixture form refrigerator 10 minutes before needed.
Gently pull out oven rack just far enough to reach the inside of the pan.
Carefully pour reserved mxture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set.
Gently spread evenly over entire surface.
Bake cheesecake for 20-25 minutes more or until center appears nearly set when gently shaken.
Cool for 10 minutes on a wire rack.
Loosen sides of the cheesecake from the pan.
This is an awsome recipe and is also one of the most tasty and easy recipe to make and enjoy.
|
|
| % Daily Value* | |
| Total Fat 87.0g | 135% |
| Saturated Fat 46.0g | 231% |
| Trans Fat 0.0g | |
| Cholesterol 410mg | 137% |
| Sodium 803mg | 33% |
| Total Carbohydrate 69.0g | 23% |
| Dietary Fiber 1.0g | 4% |
| Sugars 60.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 67% | Vitamin C | 0% | |
| Calcium | 18% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
One of the most daunting tasks for both the professional chef and the home cook is coordinating the preparation of multiple items so that they are completed at the same time. And it doesn't matter...
I had to add more olive oil to the mustard, lemon juice and egg to get any kind of mayo. I used herbed bread crumbs. Net results were extremely wonderful crab cakes -- the kind I remember eating in Baltimore on my many visits. I give it *****! Mickey M. Greenfield
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
