Coffee Chocolate Cheesecake Lightened Version Recipes

CHOCOLATE AND COFFEE BAKED CHEESECAKE

Steps:

• Preheat the oven to 180°C Lightly grease a 22cm diametre springform tin and line the base with baking paper.
• Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin.
• Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160°C.
• Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended.
• Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
• Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth.
• Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
• Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.

CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE

Steps:

• In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
• In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
• Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
• Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
• Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
• Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
• Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
• Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
• *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
• Bake at 325° for 1 hour or until almost set; turn oven off.
• Let cheesecake stand in oven, with door closed, 30 minutes.
• Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
• Cover and chill at least 4 hours.
• Remove sides of springform pan; serve with Mocha Sauce.
• To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
• Remove from heat; stir in coffee; serve warm.