Fudge-Bottom Chocolate Marbled Coffee Cheesecake
Cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 BC.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Fudge-Bottom Chocolate Marbled Coffee Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
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Dissolve the instant coffee granules in hot water and add it to the cream cheese mixture. Mix well.
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Add the melted chocolate to the mixture and beat until well combined.
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Add the eggs, one at a time, beating well after each addition.
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Pour the batter over the crust in the springform pan.
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Bake for 55-60 minutes or until the center is set.
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Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
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Remove the cheesecake from the oven and let it cool completely.
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Refrigerate for at least 2 hours or overnight.
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Serve chilled with whipped cream and chocolate shavings on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
