"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Espresso Cheesecake Recipe

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This recipe for Espresso Cheesecake, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanna Hansen
Added: Wednesday, November 8, 2006


1 cups crushed almond macaroons (about 40 cookies)*
6 tablespoons butter, softened
1 8-oz package semisweet-chocolate squares
4 8-oz packages cream cheese, softened
3 eggs
2/3 cup sugar
1/3 cup milk
2 teaspoons instant espresso-coffee powder
Lemon-peel twists for garnish

In 9 by 3 springform pan, with hand, mix almond macaroons and butter or margarine; press on bottom and around side of pan to within 1 inch from top of pan; set aside.
Preheat oven to 350 degrees F. In small heavy saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and espresso coffee; beat until well blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula.
Pour cream cheese mixture into crust in pan. Bake cheesecake 45 minutes. Cool cheesecake in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well chilled.

Carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish cake with grated chocolate and lemon-peel twists.

Number Of Servings:
Number Of Servings:




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