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Name: Cafe Con Leche And Chocolate Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Sugar; 3 oz Bittersweet; (not; ; chocolate, chopped; 6 tb Unsalted butter; melted, hot; ; stick); ; powder; 1 Box chocolate wafer cookies;; ; semisweet; 2 ts Instant espresso powder or

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INGREDIENTS

2 tb Sugar
3 oz Bittersweet; (not
; chocolate, chopped
6 tb Unsalted butter; melted, hot
; stick)
; powder
1 Box chocolate wafer cookies;
; semisweet
2 ts Instant espresso powder or

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 4 pk Cream cheese; room -temperature ; (8-ounce) 1 1/4 c Sugar 1/4 c Coffee liqueur 3 tb Instant espresso powder or -instant coffee ; powder 1 tb Vanilla extract 4 lg Eggs 6 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, choppedMMMMM--------------------------TOPPING------------------------------- 1 1/4 c Sour cream 3 tb Sugar 2 ts Instant espresso powder or -instant coffee ; powderMMMMM--------------------------GARNISH------------------------------- 2 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, chopped, ; melted Lightly sweetened whipped -cream Coffee bean candies; -(optional) For topping: Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around crust sides to loosen. Cool completely. Cover and chill overnight. For garnish: Dip spoon into melted chocolate. Wave from side to side over cheesecake, creating zigzag lines. Release and remove sides of springform pan. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes of cream around cake edges. Top with coffee bean candies if desired. For crust: Finely grind cookies, sugar and espresso powder in processor. Add chocolate and chop finely. Add butter and blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. For filling: Preheat oven to 350F. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Combine coffee liqueur and espresso powder in small saucepan. Stir over low heat until coffee dissolves. Mix in vanilla. Add to cheese mixture and beat until smooth. Add eggs 1 at a time, beating just until combined. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes. Transfer cheesecake to rack and cool 20 minutes. Maintain oven temperature. Serves 10. Bon Appetit May 1992

NOTES

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Cafe Con Leche And Chocolate Cheesecake

2 tb Sugar
3 oz Bittersweet; (not
 ; chocolate, chopped
6 tb Unsalted butter; melted, hot
 ; stick)
 ; powder
1 Box chocolate wafer cookies;
 ; semisweet
2 ts Instant espresso powder or

MMMMM--------------------------FILLING-------------------------------      4 pk Cream cheese; room           -temperature           ; (8-ounce)  1 1/4 c  Sugar    1/4 c  Coffee liqueur      3 tb Instant espresso powder or           -instant coffee           ; powder      1 tb Vanilla extract      4 lg Eggs      6 oz Bittersweet; (not           -unsweetened) or           ; semisweet           ; chocolate, choppedMMMMM--------------------------TOPPING-------------------------------  1 1/4 c  Sour cream      3 tb Sugar      2 ts Instant espresso powder or           -instant coffee           ; powderMMMMM--------------------------GARNISH-------------------------------      2 oz Bittersweet; (not           -unsweetened) or           ; semisweet           ; chocolate, chopped,           ; melted           Lightly sweetened whipped           -cream           Coffee bean candies;           -(optional)   For topping: Mix all ingredients in bowl. Press down on edges of  cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes.  Transfer cheesecake to rack. Run small sharp knife around crust sides  to loosen. Cool completely. Cover and chill overnight.    For garnish: Dip spoon into melted chocolate. Wave from side to side  over cheesecake, creating zigzag lines. Release and remove sides of  springform pan. Spoon whipped cream into pastry bag fitted with large  star tip. Pipe rosettes of cream around cake edges. Top with coffee  bean candies if desired.    For crust: Finely grind cookies, sugar and espresso powder in  processor. Add chocolate and chop finely. Add butter and blend until  moist crumbs form. Press crumbs onto bottom and up sides of  9-inch-diameter springform pan with 2 3/4-inch-high sides.    For filling: Preheat oven to 350F. Using electric mixer, beat cream  cheese and sugar in large bowl until well blended. Combine coffee  liqueur and espresso powder in small saucepan. Stir over low heat  until coffee dissolves. Mix in vanilla. Add to cheese mixture and  beat until smooth. Add eggs 1 at a time, beating just until combined.  Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of  double broiler over simmering water, stirring until smooth. Stir  chocolate into filling in bowl.    Pour coffee filling into crust. Bake until partially set and crust  forms on filling, about 25 minutes. Carefully spoon chocolate filling  over coffee filling. Bake cheesecake until set on edges but center 2  inches still move slightly when pan is shaken, about 30 minutes.  Transfer cheesecake to rack and cool 20 minutes. Maintain oven  temperature.    Serves 10.    Bon Appetit May 1992

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 1 servings

Calories: 290
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1.5mg		0 %
Total Carbohydrate 75g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75g
Protein 0g		0 %
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Calories per serving: 290

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