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Categories:
crust graham cracker crumbs matzo meal brown sugar vanilla egg canola oil filling milk chocolate chips Espresso water cream cheese Mascarpone cheese brown rice syrup egg corn starch
Viewed: 79 - Published at: 6 years agoIngredients
- Crust
- 2/3 cup graham cracker crumbs
- 2/3 cup matzo meal
- 1/3 cup dark brown sugar
- 1 tsp vanilla extract
- 1 egg white
- 2 tbsp canola oil
- Filling
- 1/2 cup milk
- 2/3 cup dark chocolate chips
- 2 tbsp instant espresso
- 2 tbsp water
- 8 oz fat free cream cheese
- 1/3 cup mascarpone cheese
- 1/4 cup brown rice syrup
- 1 egg
- 1 tbsp corn starch
Method
- Set oven to 350 degrees F. Spray a 9" spring form pan or pie dish with cooking spray.
- To prepare crust: combine all ingredients well, until the crumbs clump together easily. Pour out unto the greased pan and using your finger tips or the back of a spoon, press along the bottom and half way up the sides. Bakes for 15 minutes and set aside until filling is ready.
- To prepare filling: In a heavy saucepan over medium low heat, pour milk and chocolate chips. Stir continuously until chocolate has melted. Dissolve instant espresso in 2 tbsp warm water and add to milk and melted chocolate. Stir, remove from heat and allow to cool for at least 10 minutes.
- Add the remaining ingredients to a blender and blend until smooth. With the pour lid off, slowly pour in the chocolate mixture and continue blending until fully combined. Pour into the prepared crust and set in a water-bath. If using a spring form pan, remember to seal the bottom with aluminum foil to prevent the water from seeping in. Bake for one hour, remove from the oven and allow to cool for 20 minutes. Cover with plastic wrap and refrigerate overnight or for at least four hours before serving.
