The best delicious Cafe Con Leche And Chocolate Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cafe Con Leche And Chocolate Cheesecake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cafe Con Leche And Chocolate Cheesecake.
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-CRUST-
1 Box chocolate wafer cookies;
-broken (9-ounce)
2 tb Sugar
2 ts Instant espresso powder or
-instant coffee
; powder
3 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped
6 tb Unsalted butter; melted, hot
-(3/4
; stick)
FILLING
4 pk Cream cheese; room
-temperature
; (8-ounce)
1 1/4 c Sugar
1/4 c Coffee liqueur
3 tb Instant espresso powder or
-instant coffee
; powder
1 tb Vanilla extract
4 lg Eggs
6 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped
TOPPING
1 1/4 c Sour cream
3 tb Sugar
2 ts Instant espresso powder or
-instant coffee
; powder
GARNISH
2 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped,
; melted
Lightly sweetened whipped
-cream
Coffee bean candies;
-(optional)
For topping: Mix all ingredients in bowl. Press down on edges of
cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes.
Transfer cheesecake to rack. Run small sharp knife around crust sides
to loosen. Cool completely. Cover and chill overnight.
For garnish: Dip spoon into melted chocolate. Wave from side to side
over cheesecake, creating zigzag lines. Release and remove sides of
springform pan. Spoon whipped cream into pastry bag fitted with large
star tip. Pipe rosettes of cream around cake edges. Top with coffee
bean candies if desired.
For crust: Finely grind cookies, sugar and espresso powder in
processor. Add chocolate and chop finely. Add butter and blend until
moist crumbs form. Press crumbs onto bottom and up sides of
9-inch-diameter springform pan with 2 3/4-inch-high sides.
For filling: Preheat oven to 350F. Using electric mixer, beat cream
cheese and sugar in large bowl until well blended. Combine coffee
liqueur and espresso powder in small saucepan. Stir over low heat
until coffee dissolves. Mix in vanilla. Add to cheese mixture and
beat until smooth. Add eggs 1 at a time, beating just until combined.
Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of
double broiler over simmering water, stirring until smooth. Stir
chocolate into filling in bowl.
Pour coffee filling into crust. Bake until partially set and crust
forms on filling, about 25 minutes. Carefully spoon chocolate filling
over coffee filling. Bake cheesecake until set on edges but center 2
inches still move slightly when pan is shaken, about 30 minutes.
Transfer cheesecake to rack and cool 20 minutes. Maintain oven
temperature.
Serves 10.
Yields
1 servings
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