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Reviews Date product posted
0 Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 32 ounces cream cheese
1/2 cup heavy cream
1 1/2 cups artificial
sweetener
4 eggs -- lightly beaten
1 teaspoon vanilla extract
3 squares unsweetened
baking chocolate squares
1/2 cup expresso beans --
finely ground or expresso
instant coffee powder
1 tablespoon cinnamon
How To Prepare: Prepare Hazelnut
Cheesecake Crust
Beat together the cream
cheese, cream and
Splenda til smooth. Add the
eggs and beat again.
Mix in the vanilla. Take out 1
& 1/2 cups of the filling and
set aside.
Mix in the expresso &
cinnamon. Pour the
cappucino filling into the
prepared pan.


Melt the chocolate, along
with 1 Tbl heavy cream, in a
double boiler or heavy
bottomed pan.
Mix until just melted &
smooth. Add the chocolate
mixture to the reserved
filling.
Using a large spoon, drop
spoonfuls of the chocolate
mixture on top of the
cappucino filling in a sort of
'flower' pattern (as if
the spoonfuls of chocolate
were the petals & center of
a flower). Using a
broad-bladed knife or icing
spatula, swirl the
chocolate mixture into the
cappucino batter.


Place the cheesecake pan
in a slightly larger pan.
Pour boiling into larger pan
and put two thirds up the
side of the cake pan.
Bake until firm,
approximately 2 hrs, adding
more boiling water when
necessary.
Turn off the oven, open the
door, and let the cake sit
until cooled.
NOTES : Carbs for
expresso beans not
included in total - adjust
accordingly
Carbs per serving - include all nutritional information if known: 96g carbs total
Effort (Easy, Average, Difficult): Easy
 



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