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    Chokaluha Cheesecake

    Source of Recipe

    CD Kitchen

    List of Ingredients

    Chocolate Crumb Crust
    1 1/3 C. chocolate wafer crumbs
    1 T. sugar
    4 T. unsalted butter (at room temperature)
    1 1/2 C. semisweet chocolate pieces
    2 T. butter
    1/4 C. Kahlúa®
    1 lb. cream cheese, softened and cut into small pieces
    2 large eggs
    1/3 C. sugar
    1/4 tsp. salt
    1 C. dairy sour cream


    Combine wafer crumbs, sugar and butter, mixing well. Put mixture
    in an even layer over bottom of a 9-inch springform pan.
    Preheat oven to 325ºF. Slowly heat chocolate, butter and Kahlúa® in
    a small saucepan, stirring until chocolate melts and mixture is
    smooth. Set aside and cool slightly. Add softened cream cheese,
    continuing to beat until smooth. Beat in eggs, then beat in sugar,
    salt and sour cream. Gradually beat in chocolate mixture. Pour into
    chocolate crumb crust. Bake for 40 minutes, or just until filling is
    barely set in center.

    Remove from oven and let stand at room temperature at least 1 hour.

    Before serving, if desired, spread on a thin layer of sour cream or
    crème fraîche and drizzle mocha sauce over top of cake. Cut in small
    slices with a thin sharp knife dipped in cold water. Refrigerate

    Mocha Sauce
    1 C. semisweet chocolate pieces
    1/3 C. Kahlúa
    1/3 C. light corn syrup

    Combine ingredients in a saucepan over low heat. Stir constantly until
    chocolate melts and mixture is smooth. Serve warm or at room temperature.




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