Yield: 1 Servings
|1 cup||Graham cracker crumbs|
|¼ cup||Melted butter|
|8 ounces||Semisweet chocolate squares|
|2 tablespoons||Heavy cream|
|1 teaspoon||Instant coffee powder dissolved in:|
|2 tablespoons||Hot water|
|1½ pounds||Cream cheese|
|1 cup||Sour cream|
|¼ cup||Coffee liqueur|
Mix together all ingredients for the base. Press into a 9- inch (23 cm) springform pan. Refigerate until needed.
Melt chocolate with cream in a double boiler, stirring until smooth. Set aside to cool. Prepare instant coffee and set aside.
Cream the cheese, then add the sugar gradually and cream thoroughly. Add eggs one at a time, beating well after each addition. Add chocolate mixture and blend well. Add sour cream and blend; then add coffee, liqueur and vanilla, blending well.
Pour mixture in crumb-lined pan. Bake at 350 degrees F (180 degrees C) for 45 to 50 minutes. Turn off oven and leave for 15 minutes. Open oven door and leave 15 minutes longer. Place on rack to cool. Center will be a bit soft but will firm when cool. Refrigerate 6 to 8 hours. Serve garnished with chocolate shavings.
Source: Lillian Kaplun's Kitchen by Lillian Kaplun p. 139 Baruna Group, Inc. 1994 ISBN 1-895555-60-4
Recipe by: Lillian Kaplun's Kitchen p. 139 Posted to JEWISH-FOOD digest by Linda Shapiro <<lss@...> on May 11, 1998