Mocha blanca cheesecake
8 servings
Ingredients
| Quantity | 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 |
Directions
CRUST
FILLING
TOPPING
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