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Recipe Chocolate Cappuccino Cheesecake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 cup chocolate cookie crumbs
- 1/4 cup butter, softened
- 2 tablespoons white sugar
- 1/4 teaspoon ground cinnamon
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- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 8 (1 ounce) squares semisweet chocolate
- 2 tablespoons whipping cream
- 1 cup sour cream
- 1/4 teaspoon salt
- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- 1/4 cup coffee flavored liqueur
- 2 teaspoons vanilla extract
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- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 tablespoons coffee-flavored liqueur
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- 1 (1 ounce) square semisweet chocolate
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon.
- Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth.
- Gradually add 1 cup white sugar mixing until well blended.
- Add eggs, one at a time.
- Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well.
- Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth.
- Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes.
- Center will be soft but will firm up when chilled.
- Do not over bake.
- Leave cake in oven with the heat turned off and the door ajar for 45 minutes.
- Remove cake from oven and chill for 12 hours.
- Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves.
- Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth.
- Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate.
- Freeze until firm and then peel off leaves.
- Freeze chocolate leaves until needed.
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