Jamocha Cheesecake Food

MOCHA CHEESECAKE

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

MOCHA SHAKE

Steps:

• Blend coffee, milk, sugar, and salt.
• Add ice cream and syrup and blend until smooth.

MOCHA / JAMOCHA SHAKE

Steps:

• Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
• Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy.
• Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
• Pour drink into two 16 ounce glasses.

STRAWBERRY CHEESECAKE SHAKE

Steps:

• In a blender container, combine all ingredients except ice cream; blend well.
• Add ice cream; blend until smooth.
• Serve immediately.