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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A cheesy version of one of my favourite dessert drinks at Caffe Demetre in Ontario, this creamy wonder combines a crisp mocha-flavoured cookie crust with rich dark chocolate and more espresso. The result will have your baristas wondering where you went! Read more ! Ingredients:
1 1/2 cups chocolate wafer cookie crumbs |
1/3 cup cold coffee |
1 tbsp cornstarch |
1 1/2 tbsp cold water |
1 egg |
3 tablespoons instant espresso powder |
12 oz cream cheese, softened |
8 oz low-fat cream cheese, softened |
1/4 cup splenda granular |
1/4 cup brown sugar |
4 oz semisweet chocolate, melted |
4 oz bittersweet chocolate (65% or higher), melted |
2 tbsp 1% milk |
Directions:
1. Preheat the oven to 400F. Mix the crumbs and coffee until thoroughly moist.
2. Press the mixture evenly onto the bottom of a greased 9-inch spring-form pan.
3. Bake 10 minutes and refrigerate until cold.
4. Lower oven temperature to 350F.
5. Whisk together the cornstarch and cold water until blended.
6. Beat in the egg and instant espresso, and set aside.
7. Beat the cream cheeses, Splenda and sugar in a large bowl with an electric mixer or paddle attachment until well blended.
8. Add the coffee mixture and mix until blended.
9. Beat in the melted chocolates and milk. Pour the mixture over the crust.
10. Bake for 45 minutes, or until the center is almost set, in a water bath.
11. Turn off oven and allow to cool inside, without opening the door, 45 minutes.
12. Cool the cheesecake completely on a wire rack, then run a knife or metal spatula around sides of pan to loosen cheesecake.
13. Refrigerate, uncovered, at least overnight before removing sides of pan and serving.
14. To serve, remove sides of pan and allow to stand out 30 minutes to come to temperature.
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