Try this Mocha Cheesecake #1 recipe, or contribute your own.
Suggest a better description1. Combine wafer crumbs, butter and sugar. Butter sides and bottom of an 8-inch springform pan. 2. Press crumb mixture evenly onto bottom of pan. 3. Melt chocolate over hot, but not boiling water. Stir until smooth. 4. Beat cream cheese until soft and smooth. 5. Add eggs, one at a time to cream cheese. Gradually add sugar, mixing until well blended. 6. Add melted chocolate, instant coffee and salt. Stir until blended. 7. Turn mixture into prepared pan. 8. Bake cake at 350 degrees in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled. 9. Let cheesecake cool on counter for about 45 minutes. Cover and chill for at least 4 hours or overnight. 10. Remove sides of pan. Garnish with chocolate leaves and/or fresh raspberries. FROM "GREAT AMERICAN RECIPES" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 712 | ||
Calories from Fat: 331 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 758.7mg | 233 % | |
Sodium 377.4mg | 13 % | |
Potassium 250.2mg | 7 % | |
Total Carbohydrate 77.4g | 23 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 77.3g | ||
Protein 21.3g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 712
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