Mocha Chocolate Chip Cheesecake
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
graham cracker crumbs
|
*
|
| 12 | ounces |
chocolate chips (semi-sweet)
divided |
|
| 2 ⅓ | cups |
butter
melted, room temperature |
|
| ½ | cup |
milk
|
|
| 4 | teaspoons |
instant coffee
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 16 | ounces |
cream cheese
softened |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 2 | cups |
heavy whipping cream
whipped |
|
| 1 | cup |
chocolate chips
divided |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
graham cracker crumbs
|
*
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
divided |
|
| 552 | ml |
butter
melted, room temperature |
|
| 118 | ml |
milk
|
|
| 2E+1 | ml |
instant coffee
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 473 | ml |
heavy whipping cream
whipped |
|
| 237 | ml |
chocolate chips
divided |
*
|
Directions
In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well.
Pat firmly into 9-inch springform pan, covering bottom and 2½-inches up sides.
Set aside.
In small saucepan, combine milk and instant coffee, sprinkle gelatin on top.
Set aside for 1 minute.
Cook over low heat, stirring constantly until gelatin and coffee dissolve.
Set aside.
In large bowl, beat cream cheese until creamy.
Beat in sweetened condensed milk and gelatin mixture.
Fold in whipped cream and remaining 1 cup of chocolate chips.
Pour into prepared pan.
Chill until firm (about 2 hours).
Run knife around edge of cake to separate from pan, remove rim.
