Chocolate Coffee Cheesecake Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Coffee Cheesecake

From Dorothy McNett's recipes at

For the crust:
6 tablespoons unsalted butter, or extra virgin olive oil
1 1/2 - 2 cups vanilla wafer crumbs (or other butter cookies)
1/2 cup powdered sugar
1/2 cup unsweetened cocoa powder

For the cheesecake:
8 oz. semisweet or dark unsweetened chocolate (or a combo)
16 oz. cream cheese, at room temperature
3 eggs
1/2 cup raw sugar
1 teaspoon vanilla or vanilla bean paste
1 tablespoon unsweetened cocoa
2 teaspoons instant coffee powder (espresso)
1 1/2 cups sour cream

curls of semisweet chocolate for garnish (or chocolate flowers)

Preheat oven to 325 degrees. Lightly butter the bottom and sides of a 10 inch cheesecake pan. In batter bowl, melt the butter for 30 seconds in microwave. Stir in crumbs, powdered sugar and cocoa. Blend well, and then press mixture into bottom and up about 1/2 - 1 inch of the side. Set aside. Melt the chocolate in double boiler, stirring constantly until melted. OR, easy to do in glass measuring cup in microwave. Simply heat chocolate 45 seconds, stir and melt 30 seconds more, adding another 30 seconds if it has not melted completely but do not over-heat it. Set aside. In food processor with steel chopping blade in place, (or use electric mixer) whirl the cream cheese to cream it well. Add eggs, sugar,vanilla, cocoa and coffee powder. Blend very well. Add the melted chocolate and sour cream and blend well, scraping down the sides of the bowl several times. Pour into the crust, smoothing off the top. Place pan on a baking sheet. Bake 1 hour (or 5-10 minutes more if necessary). The filling should be set when lightly touched in the center. Turn off the oven, leave the door ajar and let the cheesecake stay in the oven until cool. Refrigerate several hours before serving. Garnish with chocolate shavings, or your homemade chocolate flowers. Slice and serve.

Recipe created 2012-08-12.

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