06 Cappuccino Chocolate Cheesecake (2 recipes)

Posted in honor of Helena B., my forever supportive sweet friend. :-}

Cappuccino Chocolate Cheesecake
Recipe by Sara Cohen
At http://blog.kitchenmagic.com/recipes/cappuccino-chocolate-cheesecake



Ingredients:
1 ¼ cup chocolate wafers (crushed)
1/8 tsp ground cinnamon
1 pk light cream cheese (8 oz)
1 cup sugar
1 cup unsweetened cocoa powder
2 eggs or ½ cup egg substitute
2 ½ cup light sour cream
2 tbsp coffee liqueur
1 tsp vanilla
Garnish: semi-sweet baking chocolate

Baking Instructions:
1. Preheat oven 325 degrees F.
2. Stir together wafer crumbs and cinnamon. Pat into bottom of 9’’ springform pan.
3. Beat cream cheese until light and fluffy.
4. Beat in sugar and cocoa powder.
5. Beat in eggs.
6. Stir in 2 cups sour cream, coffee liqueur, and vanilla.
7. Turn into prepared pan.
8. Bake for about 30 minutes or until set.
9. Spread remaining ½ cup sour cream evenly over top. Return to oven for 1 minute to glaze top.
10. Cool to room temperature, then chill thoroughly, covered. Remove from spring-form pan.
11. Microwave square of Bakers chocolate about 30 seconds (depending on your microwave). Chocolate should be pliable but not melted. Peel semi-soft chocolate over cake. It will peel into rolls.
12. Microwave 4 squares of remaining bakes chocolate 1 minute at a time for approximately 2 minutes. Drizzle over top and serve.

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Chocolate Cappuccino Cheesecake
Recipe by Cigdem Buke Ugur
At http://allrecipes.com/Recipe/Chocolate-Cappuccino-Cheesecake/

PREP 30 mins
COOK 1 hr
READY IN 4 hrs
Yields 16 servings

Ingredients:
Original recipe makes 1 9-inch cake.
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur

For chocolate leaves:
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours (Note from P.: Is this a typo? Shouldn't it be 1-2 hours?). Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.