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MOCHACHE
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1990-09-15
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MOCHA CHEESECAKE WITH FRANGELICO CREAM SAUCE
1-1/2 c. crushed graham
crackers
1/3 c. melted butter
1/4 c. sugar
16 oz. cream cheese
1-1/4 c. sugar
1 T. flour
1 T. cocoa
2 t. vanilla
3 eggs
3 T. milk
1 t. instant coffee
1 c. whipping cream
1/4 c. frangelico liqueur
1 oz. semisweet chocolate
1 t. shorteningMix first 3 ingredients and press into bottom and 1-1/2 inch
of sides of 9-inch springform pan. Place springform in shallow
baking pan. Beat next 5 ingredients. Add eggs all at once and
beat just until blended. Stir together milk and coffee and add
to mixture. Pour into pan. Bake at 350 degrees for 40 minutes
and cool on a wire rack for 5 minutes. Loosen sides and cool 30
minutes before removing sides. Cover and chill for 4 to 24
hours.
Melt chocolate and shortening. Drizzle on waxed paper to
form designs. Chill. Beat cream until soft peaks form. Fold in
liqueur. Spoon sauce onto dessert plates and top with
cheesecake. Peel chocolate designs to garnish. Makes 12
servings.
From: Donna Kummer
Date Entered: June 19, 1990