Coffee & Chocolate Cheesecake

November 12, 2012

This luscious cheesecake can be made with or without a crust

This luscious cheesecake can be made with or without a crust (making it a great choice for a gluten free dessert!) Prepare the day before, as it cools overnight to set up.
This recipe makes 10 generous or 18 thin slices.  
12 ounces cream cheese 
½ cup sugar 
3 eggs, room temperature 
7 tablespoons heavy whipping cream 
2 tablespoons coffee flavored liqueur 
1/2 cup whipped cream 
3 (1 ounce) squares milk chocolate, coarsely chopped 
1/2 (1 ounce) square semisweet chocolate, grated, for garnish

Pre-baked 8 inch pie crust (optional)
Shaved chocolate for decoration

Preheat oven to 300°F.

In a mixing bowl blend cream cheese and sugar until smooth. 
Beat in the eggs, one at a time. 
Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. 
Pour into an 8 inch glass pie pan or a pre-baked pie crust.

In a small saucepan, melt the chocolate with remaining 4 tablespoons whipping cream. 
Drizzle chocolate in a spiral pattern over filling. 
Stir lightly with tip of table knife to achieve a marbling effect. 
Set the pie pan in a larger pan with water that comes halfway up side of pie pan.

Bake until firm in the center, about 55 minutes. 
Cool completely and refrigerate, covered with plastic wrap, overnight. 
Garnish with shaved chocolate.

Please note: image may not be an exact depiction of recipe.