Espresso Cheesecake Recipe
Espresso Cheesecake is a unique and winning dessert that is perfect for your dinner parties. Surprise your guests with this exquisite dish. I am sure they will love the Espresso Cheesecake.
Ingredients
1 1/2 cups crushed amaretti cookies (about 40 cookies)
6 tablespoons butter or margarine (3/4 stick), softened
1 8-ounce package semisweet-chocolate squares
4 8-ounce packages cream cheese, softened
3 eggs
2/3 cup sugar
1/3 cup milk
2 teaspoons instant espresso-coffee powder
Lemon-Peel Twists for garnish
Directions
1. In 9" by 3" springform pan, with hand, mix almond macaroons and butter or margarine; press onto bottom and around side of pan to within 1 inch from top of pan and set aside.
2. Preheat oven to 350°F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula.
3. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well chilled.
2. Preheat oven to 350°F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula.
3. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well chilled.
