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Ingredients
| vanilla wafers (crumbs): 1 cup |
| salted butter: 2 Tbl (melted) |
| granulated sugar: 1 Tbl |
| unsweetened cocoa powder (sifted): 1 Tbl |
| instant coffee: 1 Tbl |
| coffee liqueur: 2 Tbl |
| semisweet baking chocolate squares: 4 1oz squares (grated) |
| cream cheese: 4 cups (softened) |
| granulated sugar: 1 cup |
| eggs: 4 |
| sour cream: 1 cup |
| granulated sugar: 2 Tbl |
| coffee liqueur: 1 tsp |
| unsweetened cocoa powder (sifted): 1 tsp |
Mocha Blanca Cheesecake
Credit: AllRecipes
User rating:
"This recipe is for the serious cheesecake lover. It is very rich and definitely not low fat. It is best to prepare for dinner guests where a little slice will go a long way. I prefer to make it without the topping, but it is just as good with it. The longer you are able to refrigerate it before serving the better it gets. Enjoy!"
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- To Make Crust: Combine the crumbs, 2 tablespoons melted butter or margarine, 1 tablespoon sugar, and 1 tablespoon cocoa with a fork. Press into bottom of a 9 inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
- To Make Filling: Grate the semisweet chocolate, and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. Chocolate can also be melted in a microwave, stirring frequently.
- Combine the cream cheese and the sugar; mix with an electric mixer until well blended.
- Dissolve the coffee powder in the coffee liqueur. Add the coffee mixture and the chocolate to the cream cheese mixture. Blend well.
- Add the eggs one at a time, mixing until just blended after each egg.
- Pour the filling into the crust, smoothing the top.
- Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan.
- Bake in a preheated 350 degree F (175 degree C) oven for 1 hour.
- Remove the pan from the oven, and remove the springform pan from the water bath. Discard the water.
- To Make Topping: Stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Put back in the oven for 5 minutes.
- Refrigerate at least 4 hours, if possible overnight.