Clarion County Recipe of the Day: Layered Chocolate-Mocha Cheesecake
Make this chocolatey-coffee dessert for your holiday guests!
Layered Chocolate-Mocha Cheesecake
1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 teaspoon ground cinnamon
4 – 8 oz. packages cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 cups semisweet chocolate chips, melted and cooled
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans
~Place a greased 9-in. springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
~In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water, and cinnamon; set aside.
~In a large bowl, beat the cream cheese, sugar, flour, and vanilla until smooth. Add eggs; beat on low speed just until combined.
~Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add one-inch of hot water to larger pan.
~Bake at 325° for 60 to 65 minutes (or until center is just set and top appears dull). Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool for one hour longer. Refrigerate overnight.
~Remove rim from pan.
~For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans.
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