Ingredientes para Mocha Cheesecake No Instant Coffee Crystals
- Chocolate Graham Crackers
- ¾ cup granulated sugar
- 1 large egg white
- 6 tablespoons (3 ounces) unsalted butter, melted
- All Purpose Flour
- 2 tablespoons cornstarch
- 1 cup sour cream
- Neufchatel Cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- Coffee
- 1 cup ricotta cheese
- 2 large egg whites
- Dark Chocolate
- Milk Chocolate
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Cómo preparar Mocha Cheesecake No Instant Coffee Crystals
- Preheat oven to 375°F (190°C).
- Combine 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar in a medium bowl.
- Add 6 tablespoons (3 ounces) melted unsalted butter and 1 large egg white. Mix until well combined.
- Press mixture into the bottom of a 9-inch springform pan lined with foil.
- Bake for 6-8 minutes, or until edges are firm and dry. Set aside to cool.
- Reduce oven temperature to 325°F (165°C).
- In a small bowl, whisk together ½ cup granulated sugar, ¼ cup all-purpose flour, and 2 tablespoons cornstarch. Set aside.
- In a stand mixer, beat 1 (8 ounce) package cream cheese until smooth. Add 1 cup sour cream and beat until light and airy.
- Add the second (8 ounce) package cream cheese, 4 large eggs, and 1 teaspoon vanilla extract. Beat until well combined and smooth.
- Gradually add the dry ingredient mixture (from step 8), beating until just blended.
- In a separate bowl, prepare the double-strained coffee: Brew 2 cups of strong coffee. Use this brewed coffee as the liquid in the next step and add 4 coffee grounds (double the amount you usually use). Stir well to incorporate the coffee grounds and let steep until strong and then strain twice through a fine-mesh sieve.
- Add 1 cup of the double-strained coffee, 1 cup ricotta cheese, ¼ cup granulated sugar and 2 large egg whites to the batter. Beat until smooth and well incorporated.
- Pour half of the batter into the prepared crust.
- Melt 4 ounces of semi-sweet chocolate using your preferred method (microwave or double boiler).
- Add the melted chocolate to the remaining batter and mix until fully incorporated.
- Pour the chocolate batter over the plain batter in the springform pan. You can swirl the two batters for a visually appealing effect.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 75-85 minutes, or until the cheesecake is almost set and the center is just slightly jiggly.
- Let cool completely in the oven with the door slightly ajar. Once cooled, run a knife around the edges of the cake before removing the sides of the pan.
- Cover and refrigerate for at least 6-8 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
76g
Fat
52g
Carbs
7g
