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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus. Ingredients:
1-1/4 cups confectioners' sugar |
1 cup king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/4 teaspoon baking soda |
dash salt |
1/2 cup butter, melted |
filling: |
1 package (8 ounces) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
2 eggs, lightly beaten |
1 tablespoon hot water |
2 to 3 teaspoons instant coffee granules |
whipped topping, baking cocoa, fresh raspberries and mint, optional |
Directions:
1. In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack.
2. In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed, just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet.
3. Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, pipe whipping topping around edges and dust with cocoa; garnish with berries and mint. Refrigerate leftovers. Yield: 8-10 servings.
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