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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4. Ingredients:
1/4 cup vanilla wafer, crushed |
1 1/4 teaspoons unsweetened cocoa |
1/4 teaspoon instant coffee |
1 tablespoon butter, melted |
6 ounces cream cheese |
1 tablespoon sugar |
1 teaspoon cornstarch |
2 tablespoons egg substitute |
2 tablespoons whipping cream |
1 tablespoon hot water |
1/4 teaspoon instant coffee |
1/2 teaspoon vanilla extract |
3 tablespoons chocolate chips |
1 1/2 tablespoons chocolate chips |
1/2 teaspoon shortening |
1/4 teaspoon instant coffee |
Directions:
1. Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
2. Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
3. Beat in egg substitute. Beat well.
4. Stir in whipping cream.
5. Stir together hot water and coffee.
6. Add coffee and vanilla to cream cheese mixture, stirring until well combined.
7. Stir in melted chocolate.
8. 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.
9. Remove cake from oven and run a knife around the inside edge of the pan.
10. Turn the oven off and return the cake to the oven for an additional 20 minutes.
11. Chill, uncovered, overnight.
12. Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
13. Stir in coffee till dissolved.
14. Cool to lukewarm, then pour over cheesecake.
15. Chill till topping firms up.
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