CRUST:
1 1/2 cups chocolate wafer crumbs
6 tbsp melted butter
1/4 cup sugar
1 1/2 tsp instant espresso powder
Position oven rack in the lower third of the oven. Preheat oven to 350 degrees.
Grease an 8-inch round springform pan; set aside.
In a medium bowl, mix all the crust ingredients together using a fork. Press the mixture over the bottom and halfway up the sides of the pan. Bake 10 minutes. Allow to cool. Grease the pan again, above the crust to prevent the filling from sticking. Lower oven temperature to 325 degrees.
FILLING:
1 1/2 oz milk chocolate, finely chopped
3/4 tsp instant espresso powder
1 1/2 tsp boiling water
3 pkg (8-oz each) cream cheese, room temperature
1/2 cup sugar
1 1/2 tsp vanilla extract
2 eggs, room temperature
Place the chocolate and espresso powder in a small bowl. Add the boiling water and stir until smooth; set aside.
In a medium mixing bowl, beat the cream cheese about 30 seconds or until smooth. Add the sugar and vanilla and beat just a minute or two until smooth and creamy. Add eggs, one at a time, beating just until incorporated into the mixture. Scrape the bowl and beater after each addition. Stir 1 cup of the batter into the chocolate mixture.
6 tbsp melted butter
1/4 cup sugar
1 1/2 tsp instant espresso powder
Position oven rack in the lower third of the oven. Preheat oven to 350 degrees.
Grease an 8-inch round springform pan; set aside.
In a medium bowl, mix all the crust ingredients together using a fork. Press the mixture over the bottom and halfway up the sides of the pan. Bake 10 minutes. Allow to cool. Grease the pan again, above the crust to prevent the filling from sticking. Lower oven temperature to 325 degrees.
FILLING:
1 1/2 oz milk chocolate, finely chopped
3/4 tsp instant espresso powder
1 1/2 tsp boiling water
3 pkg (8-oz each) cream cheese, room temperature
1/2 cup sugar
1 1/2 tsp vanilla extract
2 eggs, room temperature
Place the chocolate and espresso powder in a small bowl. Add the boiling water and stir until smooth; set aside.
In a medium mixing bowl, beat the cream cheese about 30 seconds or until smooth. Add the sugar and vanilla and beat just a minute or two until smooth and creamy. Add eggs, one at a time, beating just until incorporated into the mixture. Scrape the bowl and beater after each addition. Stir 1 cup of the batter into the chocolate mixture.
Pour the remaining batter into the prepared crust; smooth top. Spoon ribbons of the chocolate mixture over the batter, being sure to leave some plain batter showing. You want to have a marbled look. Gently jiggle the pan to level batter. With a small spoon, gently stir the batter to intermingle the colors; do not completely blend! Place the pan on a baking sheet.
Bake cake at 350 degrees for 35 to 45 minutes until the edges are puffed up but the center still jiggles when tapped. If batter is touching the sides of pan above the crust, run a thin knife around the edges of the pan to loosen cake. Place the pan on a wire rack and over with a large inverted bowl. You want the cake to cool slowly.
When the cake is cooled completely, cover and refrigerate at least 5 hours up to overnight before removing the sides of the pan.
Yield: 14 servings.
Per serving: 335 calories, 25 g fat (15 g sat), 98 mg cholesterol, 276 mg sodium, 23 carbs, 6 g protein, 0 fiber, 54 mg calcium
Note: I have had this recipe for several years. I think it might be a Kraft Foods recipe and photo but I am not sure.
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