Mocha Cheesecake
Yield
1 cakePrep
30 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 22 | each |
chocolate wafers
|
* |
| ¼ | cup |
butter
cold, cut up |
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| Filling | |||
| 12 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | tablespoons |
cocoa powder
|
|
| ¾ | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
instant coffee
|
|
| 1 | teaspoon |
water
boiling |
|
| 1 | cup |
sour cream
dairy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 22 | each |
chocolate wafers
|
* |
| 59 | ml |
butter
cold, cut up |
|
| 0.6 | ml |
cinnamon
ground |
|
| Filling | |||
| 346.8 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 75 | ml |
cocoa powder
|
|
| 3.8 | ml |
vanilla extract
|
|
| 15 | ml |
instant coffee
|
|
| 5 | ml |
water
boiling |
|
| 237 | ml |
sour cream
dairy |
|
Directions
Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs.
In medium bowl, mix crumbs, butter and cinnamon until evenly blended.
Press mixture evenly on bottom of a 9-inch springform pan.
Set aside. Heat oven to 325℉ (160℃). In large mixer bowl, beat cream cheese and butter until smooth and fluffy.
Gradually beat in sugar. Add eggs, one at a time, beating well after each addition.
Beat in cocoa and vanilla.
Dissolve instant coffee in water; stir into cheese mixture.
Add sour cream, blend well.
Pour cheese mixture into pan. Bake 30 minutes.
Turn off oven; leave cheesecake in oven 15 minutes without opening door.
Remove from oven. Cool in pan on wire rack.
Cover; chill. Garnish as desired.
