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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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This rich chocolate cheesecake is what I traditionally make at Easter time. I first served it about 15 years ago at this particular time of year and have continued to do so. The easiest way to produce the necessary double strength coffee is to use instant coffee. Ingredients:
crumb crust |
1 1/2 cups graham cracker or digestive biscuits crumbs |
6 tablespoons butter, melted |
1/4 cup granulated sugar |
1 teaspoon ground cinnamon |
6 ounces of semisweet chocolate |
1 1/2 pounds cream cheese |
1/2 cup granulated sugar |
2 large eggs |
1 cup heavy cream |
1/3 cup double strength coffee |
1 teaspoon vanilla extract |
Directions:
1. You will need a 9 inch springform pan for this cheesecake.
2. Make the crust first.
3. Mix the graham cracker crumbs with the melted butter, granulated sugar and the cinnamon.
4. Grease the bottom and partly up the sides of a springform pan.
5. Press the crumbs as smoothly as possible across the bottom of the pan and then partly up the sides of the springform pan.
6. Bake for 10 minutes in a 350 degree oven.
7. Preheat oven to 350 degrees for the cake.
8. Melt the chocolate in the top part of a double boiler.
9. In a large mixing bowl, beat together the cream cheese and sugar until light.
10. Add the eggs, one at a time, beating thoroughly after each.
11. Beat in the cream.
12. Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.
13. Mix to blend the ingredients thoroughly.
14. Pour the mixture into the prepared crust and bake for 45 minutes or until the edges of the cake are puffed up slightly.
15. When checking on the cake do not actually take the cake out of the oven unless you want to see a big crack across the surface of the cake.
16. Just take a peek.
17. Cool in the oven with the door cracked open for about an hour.
18. Then cool to room temperature before putting it into the refrigerator.
19. Chill for at least 2 hours.
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