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Reviews
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Views
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Date Recipe posted
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0
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1470
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Mon January 26, 2004
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Recommended By
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Average Rating
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No recommendations
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None indicated
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Description:
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Ingredients:
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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
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How To Prepare:
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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
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Carbs per serving - include all nutritional information if known:
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96g carbs total
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Effort (Easy, Average, Difficult):
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Easy
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Source:
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BostonKitty
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