| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mocha Cheesecake

1 1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 tablespoon granulated sugar
2 (1-ounce) squares semisweet baking chocolate
2 (8-ounce) packages cream cheese
4 large eggs
2 teaspoons instant coffee powder
1/8 teaspoon salt
1 cup red raspberries

1. Combine chocolate wafer crumbs, melted butter, and sugar. Butter the sides and bottom of an 8-inch springform pan and press the crumb mixture evenly onto the bottom of the pan.
2. In a double boiler, melt semi-sweet baking chocolate over hot, but not boiling, water. Stir until smooth.
3. In a bowl, beat cream cheese until soft and smooth. Add eggs, one at a time, to the cream cheese. Gradually add sugar, mixing until well blended.
4. Add the melted chocolate, instant coffee powder, and salt to the cream cheese mixture. Stir until blended. Turn the mixture into the prepared pan.
5. Bake at 350°F (175°C) in the center of the oven for about 40 minutes, or until cake center is almost set. Cool at room temperature for about 45 minutes. Cover and chill for at least 4 hours. Remove the sides of the pan and garnish with red raspberries.

Makes 10 servings.