Chocolate Espresso Cheesecake
Ingredients| 1 cup chocolate wafer cookie |
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Crust: Preheat oven to 350 degrees. In food processor, add cookie
crumbs and grind into fine crumbs. Add butter and blend until smooth.
Press crust into bottom of 9-inch springform pan. Chill while
preparing filling. Filling: In large bowl with electric mixer, beat
cream cheese until smooth. Add white and brown sugars and mix well.
Add sour cream and ricotta and blend well. Add eggs and beat until
mixture is smooth. Add melted chocolate, espresso, vanilla, and
almond extract. Blend until mixture is very smooth. Pour mixture into
springform pan. Bake approximately 1 hour. Turn off oven and crack
door about 1 inch. Leave cake in oven for 1 hour then remove and cool
to room temperature. Glaze: In small saucepan, melt chocolate and
butter over low heat and stir until smooth. Add pecans and stir until
coated. Pour glaze over top of cheesecake and smooth to edges. Let
some run over edges if you like. Chill until firm and cut into wedges
to serve. Recipe By : DESSERT SHOW #DS3002 Crust:
Date: 09/26/96
Servings: 4
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