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Recipe of Fascinating Cheesecake Mocha
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Sonia Arias

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Recipe of Fascinating Cheesecake Mocha
Recipe

Fascinating Cheesecake Mocha

3 h
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Try this fascinating mocha cheesecake, you'll love it, as it mixes the rich sweet taste of chocolate with the strong and aromatic flavor of coffee; achieving a unique fusion of flavors, which is also complemented by the creamy texture that gives the cheese. An unforgettable dessert that you can not miss.
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Ingredients

16 servings
  • 1 1/4 cups of Vanilla cookies wafer type, shredded, for the base
  • 2 soup spoons of cocoa powder for the base
  • 1 teaspoonful of instant coffee for the base
  • 1/4 of Cup of Butter or margarine, melted, for the base
  • 680 grams of cream cheese for the filling
  • 1/3 of Cup of sugar for the filling
  • 5 teaspoons of cornstarch for the filling
  • 3 pieces of egg for the filling
  • 1 piece of egg yolk for the filling
  • 2/3 of Cup of whipping cream for the filling
  • 1/3 of Cup of Water hot, for the filling
  • 1 teaspoonful of instant coffee for the filling
  • 1 Cup of bittersweet chocolate chip melted, for filling
  • 1/2 Cup of bittersweet chocolate chip for the glaze
  • 1 soup spoon of Butter or margarine, for glaze
  • 1 teaspoonful of instant coffee for the glaze

    Preparation

    Mocha base: In a small bowl mix the chopped cookies, cocoa powder and soluble coffee. Add the melted butter or margarine, until well incorporated. Press the mixture into a previously greased removable mold (approximately 22 centimeters). Reserve.
    Mocha filling: In a large bowl with an electric mixer , combine the cream cheese, sugar and cornstarch. Add the eggs and yolk, one by one, beating well before each incorporation. Add the whipped cream.
    Mix the soluble coffee with the hot water. Add to the cream cheese mixture. Add the melted chocolate. Pour the mixture on the base of cookies.
    Bake at 176 ° C for 15 minutes. Lower the temperature to 93 ° C and bake for 1 hour and 10 minutes or until the center is no longer wet or shiny. Remove the cheesecake from the oven and pass a knife around the mold. Turn off the oven; Return the cheesecake to the oven for 30 more minutes. Let rest, discovered all night.
    Chocolate glaze: In a small saucepan, melt the chocolate with butter or margarine over low heat, stirring constantly. Stir with the soluble coffee. Spread the hot chocolate mixture over the cheesecake. Let stand until serving time. You can cut between 12 and 18 slices.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    443
    kcal
    22%
    Carbohydrates
    36.2
    g
    12%
    Proteins
    5.1
    g
    10%
    Lipids
    33.4
    g
    51%
    Fiber
    1.9
    g
    3.8%
    Sugar
    26.9
    g
    30%
    Cholesterol
    80.1
    mg
    27%
    Esha
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