Featured Cookbook

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1. Cafe au lait Paraits

2. Mexican Cream In Tortilla Cups

3. Coffee Chocolate Cheesecake

Book Description

The only thing that rivals coffee's popularity is dessert. Now, thanks to Maxwell House, America's premier coffee company, the two join forces in this ultimate collection of cakes, pastries, pies, tarts, chocolates, cookies, ice cream desserts, and coffee drinks featuring the world's most popular beverage. Maxwell House Coffee Drinks & Desserts Cookbook shows coffee lovers how to appease their sweet toothes and satisfy their coffee cravings with more than 160 irresistible dessert

... (more)

Maxwell House Coffee Drinks and Desserts Cookbook: From Lattes and Muffins to Decadent Cakes and Midnight Treats

Authors:

Date: November 1999

ISBN: 0609605429

Publisher: Clarkson Potter

Hardcover

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A chocolate cookie crust is given a rich mocha cream cheese filling and covered with a glossy chocolate glaze.

Prep: 20 minutes
Bake: 50 minutes
Refrigerate: 3 hours
Servings: 16

• Crust:

• 1 1/3 cups chocolate wafer cookie crumbs

• 1/3 cup butter or margarine, melted

• Filling:

• 3 large eggs

• 3 tablespoons instant coffee

• 2 packages (8 ounces each) cream cheese, softened

• 1 cup granulated sugar 8 squares (8 ounces) semi-sweet chocolate, melted

• 1/2 cup sour cream

• Glaze:

• 1/2 cup heavy (whipping) cream

• 1 tablespoon instant coffee

• 4 squares (4 ounces) semi-sweet chocolate

• Chocolate curls, for garnish (optional)

1. PREPARE THE CRUST: Heat the oven to 350 degrees F. Mix the crumbs and butter in a small bowl. Press the mixture evenly onto the bottom of a 9-inch round springform pan. Refrigerate while preparing the filling.

2. PREPARE THE FILLING: Stir the eggs and instant coffee in a small bowl until well blended; set aside.

3. Beat the cream cheese and sugar in a large bowl with an electric mixer set on medium speed until well blended. Add the egg mixture and mix until blended. Beat in the melted chocolate and the sour cream. Pour the mixture over the crust.

4. Bake for 40 to 50 minutes or until the center is almost set. Run a knife or a metal spatula around the edge of the pan. Cool the cheesecake completely on a wire rack. Refrigerate for at least 3 hours or overnight.

5. PREPARE THE GLAZE: Stir the cream and instant coffee in a medium microwavable bowl until well blended. Add the chocolate.

6. Microwave on High for 2 minutes, stirring halfway through cooking time. Stir until the chocolate is completely melted and the mixture is smooth. Spoon the glaze evenly over the cheesecake.

7. Refrigerate for 1 hour or until ready to serve. Garnish with chocolate curls, if desired. Cut into slices to serve.

More From This Book:

1. Cafe au lait Paraits

2. Mexican Cream In Tortilla Cups

3. Coffee Chocolate Cheesecake

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