Caramel Mocha Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-BSWN00A,
11: Oreo cookies, crushed
3 tbsp: Butter or marg., melted
24 ounce: Cream cheese,
1/3 cup: Dark brown sugar,
5 tsp: Cornstarch,
3: Eggs,
1: Egg yolk,
1/3 cup: Sour cream,
1 1/4 tsp: Vanilla extract,
2 1/2 tsp: Instant coffee,
2 1/2 tsp: Hot water,
2 1/2 tbsp: Sugar,
1 3/4 cup: Milk choc. chips, melted
1/4 cup: Dark corn syrup,
Directions:
To make crust; stir together crushed cookies & melted butter in a
small bowl, until well-combined. Press crumb mixture evenly into
bottom of a 9" springform pan. In a large bowl, combine cream
cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add
eggs & egg yolk one at a time, beating well after each addition. Stir
in sour cream & vanilla. Stir together instant coffee & hot water;
set aside. Place 3/4 c. cream cheese mixture in a small bowl. Add
dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into
remaining cheese mixture.
Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee mixture
over choc. mixture. Pour remaining choc. mixture over coffee mixture.
Spoon on remaining coffee mixture. Swirl a knife handle through
filling to create a marbling effect.
Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min.
longer or until center no longer looks wet. Remove cake from the oven
& run a knife around inside edge of the pan. Turn oven off. Return
cake to oven for 30 min. Chill uncovered overnight. Source: The
Cincinnati Enquirer/San Bernardino County Sun
Source from luhu.jp
small bowl, until well-combined. Press crumb mixture evenly into
bottom of a 9" springform pan. In a large bowl, combine cream
cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add
eggs & egg yolk one at a time, beating well after each addition. Stir
in sour cream & vanilla. Stir together instant coffee & hot water;
set aside. Place 3/4 c. cream cheese mixture in a small bowl. Add
dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into
remaining cheese mixture.
Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee mixture
over choc. mixture. Pour remaining choc. mixture over coffee mixture.
Spoon on remaining coffee mixture. Swirl a knife handle through
filling to create a marbling effect.
Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min.
longer or until center no longer looks wet. Remove cake from the oven
& run a knife around inside edge of the pan. Turn oven off. Return
cake to oven for 30 min. Chill uncovered overnight. Source: The
Cincinnati Enquirer/San Bernardino County Sun
Source from luhu.jp