Friday, January 10, 2014

Yummy Cake

Tomorrow is one of our dear friends’ birthday. There is a party and I’m bringing the cake. Knowing that he is a fan of my cheesecake, I made this one for him.  This is a new recipe for me. Fortunately, the cake tuned out exactly like the picture. I hope it is as good as it looks.
Layered Mocha Cheesecake


·                         1-1/2 cups Oreo cookie crumbs
·                         1/4 cup butter, melted
·                         FILLING:
·                         2 tablespoons plus 1-1/2 teaspoons instant coffee granules
·                         1 tablespoon hot water
·                         1/4 teaspoon ground cinnamon
·                         4 packages (8 ounces each) cream cheese, softened
·                         1-1/2 cups sugar
·                         1/4 cup all-purpose flour
·                         2 teaspoons vanilla extract
·                         4 eggs, lightly beaten
·                         2 cups (12 ounces) semisweet chocolate chips, melted and cooled
·                         GLAZE:
·                         1/2 cup semisweet chocolate chips
·                         3 tablespoons butter
·                         Chocolate-covered coffee beans, optional


1.            Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2.            In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
3.            In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
4.            Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5.            Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

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