Chocolate mocha swirl cheesecake
Chocolate mocha swirl cheesecake
Ingredients/Components
- stick butter, melted - 1/2 item
- eggs - 4 item
- pkg - 2 oz
- can sweetened condensed milk - 1 oz
- sour cream - 1/2 c
- vanilla - 2 tsp
- instant coffee powder - 1 Tbsp
- semi-sweet or bittersweet chocolate, melted - 2 oz
How to make chocolate mocha swirl cheesecake:
Measure out 1/2 cup of the cake mix and set aside. Place the remaining cake mix, melted butter and 1 egg in large mixing bowl. Blend with mixer until batter comes together in a ball. Pat out the crust into a greased 9 x 13 pan, allowing the crust to come up 1/2 to 1-inch on the sides of the pan.For the Filling: Place the cream cheese and sweetened condensed milk in same bowl used earlier (no need to clean it) and treat with mixer until just combined. Add reserved 1/2 cup of the cake mix, remaining 3 eggs, sour cream, vanilla and coffee powder. Beat until blended. Remove 1 cup of batter and put in small bowl and whisk in melted chocolate. Pour the coffee flavored filling (with no chocolate) onto crust, smoothing to edges of pan. With a tablespoon drop chocolate mixture on top of filling. With a knife gently swirl the chocolate mixture around in the batter to look marbled. Bake at 325° until center no longer jiggles, 35 to 40 minutes. Cool 30 minutes; cover and chill in fridge. Best if chilled overnight.
Recipe categories: Cheesecake, Desserts, Egg.
Rating:
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