Susan Wassenaar
Easy Mocha Fudge Cheesecake recipe
Ingredients
1 T instant coffee (dry)
3 T coffee liqueur, or cold strong brewed coffee
2 pkg. cream cheese (230g each) cut into 16 pieces and softened...
3/4 cup Original Bisquick mix
3/4 cup sugar
1t. vanilla
3 eggs
85g semisweet baking chocolate, melted and cooled
Chocolate topping
Directions
Heat oven to 180C. Spray pie plate with cooking spray.
Stir coffee and liqueur in small bowl until coffee is dissolved.
Beat coffee mixture and remaining ingredients except chocolate topping in large bowl with mixer on high speed about 2 minutes, until well blended.
Pour into pie plate.
Bake about 35 minutes or until center is firm and puffed.
Cool 5 minutes. Top of cheesecake will be cracked.
Carefully spread chocolate topping over cheesecake.
Cool completely, about 1 hour.
Refrigerate at least 3 hours until chilled.
Store covered in refrigerator.
Ingredients
1 T instant coffee (dry)
3 T coffee liqueur, or cold strong brewed coffee
2 pkg. cream cheese (230g each) cut into 16 pieces and softened...
3/4 cup Original Bisquick mix
3/4 cup sugar
1t. vanilla
3 eggs
85g semisweet baking chocolate, melted and cooled
Chocolate topping
Directions
Heat oven to 180C. Spray pie plate with cooking spray.
Stir coffee and liqueur in small bowl until coffee is dissolved.
Beat coffee mixture and remaining ingredients except chocolate topping in large bowl with mixer on high speed about 2 minutes, until well blended.
Pour into pie plate.
Bake about 35 minutes or until center is firm and puffed.
Cool 5 minutes. Top of cheesecake will be cracked.
Carefully spread chocolate topping over cheesecake.
Cool completely, about 1 hour.
Refrigerate at least 3 hours until chilled.
Store covered in refrigerator.
