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Recipe Chocolate Cappuccino Cheesecake (Cake)

Home Cooking Recipes
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Required Ingredients:

  • 1 cup chocolate cookie crumbs
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon ground cinnamon
  •  
  • 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
  •  
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons coffee-flavored liqueur
  •  
  • 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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