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Glaze:
• ½ cup heavy (whipping) cream
• 1 tablespoon instant coffee
• 4 squares (4 oz) semi sweet chocolate
• Chocolate curls or something similar to
garnish (optional)
Preparation:
Crust: Heat oven to 350 degrees F. Mix
the crumbs and butter into a small bowl. Pres
the mixture evenly onto the bottom of a nine
inch round springform pan. Refrigerate while
preparing the filling.
Filling: Stir the eggs and
instant coffee in a small bowl until well
blended; set aside.
Beat the cream cheese and sugar in a large bowl
with electric mixer set on medium speed until
well blended. Beat the melted chocolate and the
sour cream. Pour the mixture over the crust.
Bake for 40-50 minutes or until the center is
almost set. Run a knife or spatula around the
edge of the pan. Cool the cheesecake completely
on a wire rack. Refrigerate for at least 3
hours.
Prepare the Glaze:
Stir the cream and instant coffee in a medium
bowl until well blended. Add the chocolate.
Stir over medium heat until the chocolate is
completely melted and the mixture is smooth.
Spoon the glaze evenly over the cheesecake.
Refrigerate for 1 hour or until ready to serve.
Garnish with chocolate curls or something you
would like to add on top. Cut into slices and
serve.
Bon Appetite,
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