Mocha Marbled 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.

MARBLE MOCHA CHEESECAKE (LIGHT)

Steps:

• Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
• To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
• To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
• To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
• Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.

MOCHA-MARBLED CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs, margarine and 1/4 cup sugar; press onto bottom and 2 inches up side of 9-inch springform pan.
• Blend 1/2 cup egg product and cottage cheese in blender until smooth; spoon into large mixing bowl. Add Neufchatel, and remaining sugar and egg product; beat with mixer until blended.
• Spoon 3/4 cup Neufchatel mixture into small bowl. Add cocoa powder and coffee; mix well.
• Spoon 2 Neufchatel batters alternately into crust; swirl gently with knife.
• Bake 1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate cheesecake 4 hrs.
• Garnish with COOL WHIP before serving.

MARBLE CHEESECAKE

Steps:

• Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
• If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
• In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
• In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
• Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.
• Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.

MOCHA CHEESECAKE

Steps:

• Preheat oven to 400* degrees F.
• Mix crust ingredients together, press into 9in pie plate.
• Bake for 5 minutes.
• Melt chocolate in large bowl, I do this in the microwave.
• Add cream cheese, eggs, and sugar.
• Beat on med for 2 minutes, until creamy.
• Add instant coffee and salt; mix well.
• Pour into crust.
• Bake at 400* for 10 minutes.
• Reduce oven temperature to 325* degrees F.
• Continue baking for 50-60 minutes, until set.
• Turn oven off; leave cheesecake in oven until it has cooled.
• In small saucepan, bring topping ingredients to a boil.
• Remove from heat and stir until smooth.
• Cool.
• Drizzle over cheesecake.

MOCHA CHEESECAKE

Steps:

• Preheat oven to 325.
• Crust:.
• Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
• Filling:.
• Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
• Dissolve coffee granules with whipping cream.
• Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
• Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
• Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
• Flavored Whipping Cream:.
• Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
• Enjoy!

MARBLE CHEESECAKE

Steps:

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
• Bake at 350 degrees F., 10 minutes.
• Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend chocolate into 1 cup batter.
• Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.