Cheesecake Recipes

Chocolate Cappucino Cheesecake

CRUST:
1 cup chocolate wafer crumbs
1/4 cup butter 
 or 
margarine, softened
2 tablespoons sugar
1/4 teaspoon ground cinnamon

FILLING:
3 ( 8 oz. pkgs.) cream cheese
1 cup sugar
3 eggs
8 (1 oz.) squares 
semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee
dissolved in 1/4 cup hot water
1/4 cup coffee liqueur
2 teaspoon vanilla extract

FLAVORED WHIPPED CREAM:
1 cup whipping cream
2 tablespoons confectioner's sugar
2 tablespoons coffee liqueur
  semisweet chocolate, melted

Preheat oven to 350 degrees.
Butter one 9 or 10 
inch springform pan.
Combine the chocolate crumbs,
softened butter,
2 tablespoons sugar, 
and the cinnamon.
Mix well and press mixturre 
into the buttered
springform pan, set aside.

In a medium bowl 
beat the softened 
cream cheese until smooth.
Gradually add 1 cup sugar mixing 
until well blended.
Add eggs, one at a time.
Beat at low speed 
until very smooth.
Melt the 8 ounces 
semisweet chocolate with 
3 tablespoons whipping cream 
in a pan or bowl
set over boiling water, 
stir until smooth.
Add chocolate mixture 
to cream cheese mixture 
and blend well.
Stir in sour cream, 
salt, coffee, 
coffee liqueur, and vanilla; 
beat until smooth.
Pour mixture into pan.
Bake, in the center 
of the oven at 350 degrees
for 45 minutes.
Center will be soft 
but will firm when chilled.
DO NOT OVER BAKE.
Leve cake in oven 
with the heat turned off
and the door ajar 
for 45 minutes.
Remove cake from oven 
and chill for 12 hours.


Just before serving 
garnish cake with flavored
whipped cream and
chocolate leaves, 
if desired.

To Make Flavored Whipped Cream:
Beat whipping cream 
until soft peaks form
then beat in confectioner's 
sugar 
and coffee liqueur.

To Make Chocolate Leaves:
Brush real non-toxic 
plant leaves
( such as orange leaves)
on one side with melted chocolate.
Freeze until firm 
and then peel off leaves.
Freeze chocolate 
leaves until needed.

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