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Ingredients
| vanilla wafers (crumbs): 1/4 cup (crushed) |
| unsweetened cocoa powder (sifted): 1 1/4 tsp |
| instant coffee: 1/4 tsp |
| salted butter: 1 Tbl (melted) |
| cream cheese: 6 oz |
| granulated sugar: 1 Tbl |
| cornstarch: 1 tsp |
| egg substitute: 2 Tbl |
| light whipping cream (fluid): 2 Tbl |
| water: 1 Tbl (hot) |
| instant coffee: 1/4 tsp |
| vanilla extract: 1/2 tsp |
| milk chocolate chips: 3 Tbl |
| milk chocolate chips: 1 1/2 Tbl |
| multipurpose shortening: 1/2 tsp |
| instant coffee: 1/4 tsp |
4 Inch Mocha Cheesecake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
1440 min -
Servings
4 serving(s)
Tags
- Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
- Beat in egg substitute. Beat well.
- Stir in whipping cream.
- Stir together hot water and coffee.
- Add coffee and vanilla to cream cheese mixture, stirring until well combined.
- Stir in melted chocolate.
- Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
- Stir in coffee till dissolved.
- Cool to lukewarm, then pour over cheesecake.
- Chill till topping firms up.