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Add a photoThis dessert is for the chocolate and coffee lovers in all of us! It is very rich and decadent. It's also very costly to make. It's not one of my originals but it is highly recommended by many people I know.
Servings: 12
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Ingredients
- Topping (optional)
- 1/2 c heavy cream
- 2 Tbsp sugar
- 12 chocolate-covered coffee beans
- CRUST:
- 1 1/2 c chocolate sandwich cookie crumbs (see
- note)
- 1/4 c unsalted butter, melted
- FILLING:
- 2 lbs (4 8 oz pkgs) cream cheese, softened
- 1 Tbsp instant coffee powder
- 1 Tbsp hot water
- 1 tsp vanilla
- 3 oz bittersweet chocolate, melted and cooled
- 1/2 sour cream
- 4 eggs
Directions
- TO SERVE: Serve as is, or, in a well-chilled bowl,
- whip the cream using an electric mixer set on
- medium-high speed. When soft peaks form,
- sprinkle in the sugar, and continue whipping
- until firm peaks form. Ice top of cake with
- whipped cream, or pipe rosettes around the top.
- Top with mocha coffee beans.
- Grease the sides of a 9-inch springform pan, or
- leave a 9-inch cheesecake pan (a straight-sided
- pan with a drop-out bottom) ungreased.
- MAKE THE CRUST: In a medium bowl, combine
- the cookie crumbs and butter. Press into the
- bottom of the pan and freeze.
- Center a rack in the oven, and preheat the oven
- to 350 degrees F.
- In a large mixing bowl, beat cream cheese and sugar with an electric mixer set on medium-high speed for 3 minutes. (Use a paddle attachment, if you have one.) Add sour cream. Add eggs, one at a time, beating after each addition. In a small bowl, dissolve the instant coffee in the hot water. While the mixer is running, pour the coffee in a steady stream into the batter. Add vanilla. Stir 1 cup of the batter into the melted chocolate, and set aside. Pour remaining batter over the frozen crust.
- Using a spoon, drop the melted chocolate-batter
- mixture on top of the plain batter in 6 large
- puddles. Using spiral motions, drag a small knife through the puddles to create a marbling effect. Bake for 45 to 55 minutes, or until the top is light brown and center has a slight jiggle to it.
- Cool on rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
- NOTE: Place about 15 chocolate sandwich
- cookies in a food processor and pulse until until
- the mixture in the consistency of wet sand. No
- need to remove the white filling -- it will
- pulverize.
- TIP: Set the eggs out to reach room temperature
- before using.
- Yield: 10 to 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 203 | |
| Calories from Fat 167 | 82% |
| Total Fat 19.58g | 24% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 36mg | 2% |
| Potassium 223mg | 6% |
| Total Carbs 10.03g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.24g | 1% |
| Protein 5.14g | 8% |
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