Sunday, September 14, 2008

Scrumptious Mocha Cheesecake

This decadent recipe comes from my sister! It's creamy, luxurious and very delicious.

1 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted
4 (1 ounce) squares semisweet chocolate, chopped
12 ounces cream cheese, room temperature
1/2 cup brown sugar
2 tablespoons cornstarch
2 eggs
3 tablespoons coffee flavored liqueur

Preheat oven to 325 degrees F (165 degrees C).
Grease an 8 inch springform pan.
combine cookie crumbs and butter in medium bowl.
Mix well. Press into bottom of springform pan.
In top of a double boiler, heat chocolate. Stir occasionally 'til chocolate is melted and smooth.
Remove from heat and allow to cool.
Beat cream cheese, brown sugar and cornstarch until smooth in large bowl.
Beat in eggs one at a time. Blend in coffee liqueur.
Fold 1/3 of filling into melted chocolate.
Then pour the chocolate mixture back into the filling and mix until no streaks remain.
Pour into crust.
Bake in the preheated oven for 60 minutes, 'til filling is set.
Allow to cool to room temperature - then refrigerate 4 hours before serving.

Wednesday, September 3, 2008

Coffee Zabaglione

This zabaglione is already decadent; however if you're in the mood to go all the way, try it drizzled over vanilla ice cream.

4 egg yolks
2 tbsp strong coffee
1/4 c sugar
2 tb coffee liqueur
1/4 ts nutmeg
1/2 c grated semi sweet chocolate
-whisk egg yolks and sugar to a creamy consistency in top of double boiler
-in the bottom half of the double boiler, bring a small amount of water to the simmer.
-place egg mixture over shimmering water, making sure the bottom of the pan doesnt touch the water.
-beat mixture well with a whisk until it begins to thicken, about 5 minutes
-be careful not to beat too long or you will cook the eggs.
-remove top of the double boiler from the heat and whisk in the nutmeg, espresso and coffee liqueur
-return pan to double boiler and whisk until the mixture increases in volume and becomes light and fluffy, about 3-5 minutes
-remove from heat and spoon zabaglione into dessert dishes
-sprinkle with grated chocolate and serve immediately