1 1/2 cups graham-cracker crumbs 2 teaspoons almond extract 6 tablespoons butter or margarine (3/4 stick), softened One 8-ounce package semisweet-chocolate squares Four 8-ounce packages cream cheese, softened 3 eggs 2/3 cup sugar 1/3 cup milk 2 teaspoons instant espresso-coffee powder Lemon-Peel Twists (see below) for garnish: 1 lemon Prepare early in the day or a day ahead In a 9- by 3-inch spring form pan, use your fingers to mix grahamcracker crumbs, almond extract, and butter or margarine; Press onto bottom and around the side of the pan to wi thin 1 inch from top of pan and set aside
Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack.
Cover and refrigerate cheesecake at least 4 hours or until well-chilled. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semis weet chocolate. Garnish top of cake with grated chocolate
Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack.
Cover and refrigerate cheesecake at least 4 hours or until well-chilled. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semis weet chocolate. Garnish top of cake with grated chocolate
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