Dark Chocolate Mocha Cheesecake |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This is very similar to Mocha Cheesecake, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert. Ingredients:
1 1/2 cups chocolate cookies, finely crushed |
1/3 cup butter, softened |
1/2 tablespoon sugar |
2 1/2 ounces dark chocolate, 80 g (70% cocoa if possible) |
16 ounces cream cheese, softened (about 500 g) |
4 eggs, room temp |
3/4 cup sugar |
2 teaspoons instant coffee (decaf works fine) |
2 -3 tablespoons powdered sugar |
1 ounce dark chocolate |
Directions:
1. Butter sides & bottom of an 8 springform pan.
2. Combine cookie crumbs, butter & sugar in mixer.
3. Press mixture evenly onto pan bottom.
4. Melt chocolate in double-boiler & stir smooth.
5. Beat cream cheese until smooth, then add eggs, one at a time.
6. Gradually add sugar, mixing well until blended.
7. Add melted chocolate, coffee & stir to blend.
8. Turn mixture into prepared pan.
9. Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
10. Cool on counter for 45 min., cover & chill overnight.
11. Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
12. CHOCOLATE LEAVES:.
13. Melt chocolate in double-boiler.
14. Brush on cleaned & dried fresh leaves (Ficus work well).
15. Place on small, paper-lined pan & freeze overnight.
16. Peel leaves & put back in the freezer until time to place on cake & serve.
17. HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!
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