Cappucino Chocolate Cheesecake RecipeOrigin: America Period: Modern |
Ingredients:
175g chocolate wafers, crushed 
Cappucino Chocolate Cheesecake Preparation:Method:Stir together the cchoclate wafer crumbs and the ground cinnamon then pat into the base of a 22cm diameter springform cake tin. Meanwhile, beat the cream cheese in a bowl until soft. Add the sugar and cocoa powder and beat until the mixture is smooth. Add the egg and beat thoroughly to combine then whisk in 480ml of the sour cream, the coffee liqueur and the vanill extract. Turn the resultant mixture on top of the crumb base. Even the top out then transfer to an oven pre-heated to 170°C and bake for 30 minutes, or until set. Spread the remaining sour cream evenly over the top of the cake then return to the oven and bake for 1 minute to glaze the top. Remove from the oven and set aside on a wire rack to cool to room temperature. Transfer to the refrigerator and chill for at least 3 horus (over night is best). Remove the sides of the pan, dust the top with cocoa powder then slice into wedges and serve. |
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