Mocha blanca cheesecake

Yield: 8 servings

Measure Ingredient
1 cup Vanila wafers, finely crushd
2 tablespoons Melted butter or oleo
1 tablespoon Instant coffee powder
2 tablespoons Kahlua
4 ounces White chocolate, grated
16 ounces Low-fat cream cheese, soften
1 cup Sour cream
2 tablespoons Sugar
1 tablespoon Sugar
1 tablespoon Cocoa
16 ounces Regular cream cheese, soften
1 cup Sugar
4 Eggs
1 teaspoon Kahlua
1 teaspoon Cocoa




1. TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and cocoa with a fork. Press into bottom of a 9 inch springform pan.

Wrap the pan bottom in aluminum foil. Refrigerate while preparing filling. 2. TO PREPARE THE FILLING: Bring a kettlr of water to a boil for the water bath. Dissolve the coffee powder in the Kahlua.

Put the chocolate into the top of a double boiler and place over hot water. When allmost melted, remove from the heat and stir until completly melted. 3. Combine the low-fat and regular cream cheeses and the sugar in a food processor, processing to blend. Add the coffee mixture, the chocolate and eggs. Process just untilblended and creamy. 4. Pour filling into crust, smoothing the top. Place the pan in a large baking pan: pour boiling water into baking to come half way up the sides of the springform pan. Bake in a preheated 350 degree oven for 1 hour. Remove the pan from the oven; remove springform from the water bath. 5. TO PREPARE THE TOPPING: Stir together sour cream, sugar and Kahlua. spread on top of the hot cheesecoake and put back into oven for 5 min

Similar recipes