Mocha Cheesecake

by Joel Ehrlich

Servings: 16 servings

INGREDIENTS

Crust:
1-1/2 cups chocolate wafers, crushed
1/3 cup butter, melted
1/2 tbsp. granulated sugar

Filling:
2 oz. sweet chocolate
16 oz. cream cheese
4 eggs
3/4 cup sugar
3 tsp. instant coffee
Dash salt
Mint leaves
Raspberries

INSTRUCTIONS

Preheat the oven to 350°F. Combine the chocolate wafer crumbs, butter and sugar. Butter the sides and bottom of 1 8-inch springform pan. Press the crumb mixture evenly onto the bottom of the pan. Melt the chocolate in the upper part of a double boiler over -NOT IN- hot, but not boiling, water. Stir until smooth. Beat the cream cheese until soft and smooth. Add the eggs one at a time to the cream cheese. Gradually add the sugar, mixing until well blended. Add the melted chocolate, instant coffee and salt. Stir until blended. Turn the mixture into the pan. Bake in the center of the oven until the cake center is almost set, about 40 minutes (it will firm when chilled). Let the cheesecake cool for at least 45 minutes. Cover and refrigerate at least 4 hours (the longer the better). Remove the sides of the pan, garnish with raspberries and mint leaves.

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Tagged: cheesecakes, desserts, mochacheesecake add tags

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