The Ultimate Mochacinno Cheesecake |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This cheesecake recipe was sent to me by my girlfriend who lives in Los Angeles. According to her, this is an outstanding cheesecake recipe. I finally decided to give it a try-well oh my, what can I say...it IS definitely outstanding! Note Tia Maria liqueur works the best in this recipe. Ingredients:
1 1/2 cups crushed chocolate wafer crumbs |
2 tablespoons sugar |
1/4 cup melted butter |
1 cup milk chocolate chips, divided |
3 (8 ounce) packages cream cheese, room temp |
3/4 cup sugar |
3 eggs |
1 tablespoon instant coffee granules |
3 tablespoons tia maria (or any similar tasting liqueur) |
Directions:
1. Set oven to 325 degrees. Set oven rack to second lowest position.
2. Combine cookie crumbs, sugar and melted butter until moistened; press onto bottom and halfway up sides of ungreased 9-in springform pan.
3. Bake for 10 minutess; remove from oven and cool. Sprinkle with 1/2 cup milk chocolate chips.
4. In a large-size mixing bowl, add softened cream cheese and 3/4 cup of sugar. Beat on medium speed until well blended. Add eggs 1 at a time, mixing on low speed, just until blended.
5. Add instant coffee to Tia Maria, and stir until dissolved. Mix into cream cheese mixture; Pour into prepared crust. Sprinkle with remaining milk chocolate chips.
6. Bake for approximately 50 minutes, or until almost cooked (the center will be wobbly). Let cool.
7. Refrigerate for 7 hours, or overnight.
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