4 Inch Mocha Cheesecake
- Ready In:
- 24hrs 10mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Crust
- 1⁄4 cup vanilla wafer, crushed
- 1 1⁄4 teaspoons unsweetened cocoa
- 1⁄4 teaspoon instant coffee
- 1 tablespoon butter, melted
-
Filling
- 6 ounces cream cheese
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons egg substitute
- 2 tablespoons whipping cream
- 1 tablespoon hot water
- 1⁄4 teaspoon instant coffee
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons chocolate chips
-
Glaze
- 1 1⁄2 tablespoons chocolate chips
- 1⁄2 teaspoon shortening
- 1⁄4 teaspoon instant coffee
directions
- Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
- Beat in egg substitute. Beat well.
- Stir in whipping cream.
- Stir together hot water and coffee.
- Add coffee and vanilla to cream cheese mixture, stirring until well combined.
- Stir in melted chocolate.
- Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
- Stir in coffee till dissolved.
- Cool to lukewarm, then pour over cheesecake.
- Chill till topping firms up.
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RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
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