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crust Vanilla wafer cocoa coffee butter filling cream cheese sugar cornstarch egg substitute whipping cream water coffee vanilla extract chocolate chips chocolate chips shortening coffee
Viewed: 117 - Published at: 4 years agoIngredients
- 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
Method
- 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.
