Mocha cheesecake

Mocha cheesecake

Ingredients/Components

• sugar - 1/2 tsp
• eggs - 4 item
• pkg - 2 oz
• butter - 1/3 c
• dash of salt - 1 item
• instant coffee - 2 3
• chocolate wafers, finely crushed
• mint leaves garnish - 1 item
• chocolate leaves garnish - 1 item
• sweet chocolate sq - 2 (1
• chocolate cookies garnish - 1 item
• any type of berries for garnish raspberries work best - 1 item

How to make mocha cheesecake:

Combine wafer crumbs, butter and 1/3 cup sugar. Butter sides and bottom of an 8-inch spring-form pan. Press crumb mixture evenly onto bottom of pan. Melt chocolate over hot, but not boiling water. Stir until smooth. Beat cream cheese until smooth. Add eggs, one at a time, to cream cheese. Gradually add 3/4 cup of sugar, mixing well, until blended. Add melted chocolate, instant coffee and salt. Stir until blended.

Turn mixture into prepared pan. Bake cake at 350° in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled. Let cheese cake cool on counter for about 45 minutes. Cover and chill for at least 4 hours or overnight. Remove sides of pan. Garnish with chocolate leaves and/or fresh raspberries (or any berry).

Prep time: 30 minutes. Chill time: 45 minutes. Baking time: 40 minutes. Per serving: calories 520, protein 9.2 g, fat 37.4 g, carbohydrate 38.7 g and sodium 406 mg.

Recipe categories: Cheesecake, Desserts, Chocolate.