Monday, February 19, 2007

Mocha Cheesecake

This one is as decadent as they come. It is always among my top choices for a birthday cake.
Give yourself 4 hours before serving.
Have your cream cheese out of it's packaging and warming in a bowl the morning of the day you make it. You can't rush the warming, and you can't work easily with it cold.

Mocha Cheesecake
1 1/2 cups chocolate crumbs
1/2 cup butter melted
2 eggs
1 T instant coffee granules
1 T hot water
2 bricks cream cheese
1/2 cup sugar
4 oz melted semi-sweet chocolate
1/2 t vanilla
2 T flour

1. Preheat oven to 325 degrees. Butter 9'' springform pan. Melt butter and add to crumbs until moist enough. Cover bottom of pan with the crumbs, working them up the sides if possible.
2. In a small bowl, mix hot water and coffee granules until dissolved. Set aside.
3. In a sauce pot, melt the chocolate over med-low heat, stirring constantly.
4. In a big bowl, mix the cream cheese until smooth and creamy. Add sugar. Add eggs, one at a time. Add vanilla, the coffee mixture, chocolate and flour.
5. Pour filling into the pan and bake for 50 minutes. Cake should be mostly set when jiggled.
6. Cool to room temperature then transfer to fridge for atleast 3 hours before serving.

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