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Cappucino/Chocolate
Cheesecake
Recipe By : BostonKitty
Categories: Desserts
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
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.
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4313 Calories (kcal);
425g Total Fat; (82% calories from fat); 102g Protein; 96g Carbohydrate;
1906mg Cholesterol; 2961mg Sodium |
NOTES : Carbs for expresso
beans not included in total - adjust accordingly
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