Cheesecake Recipes

Heath Bar Mocha Cheesecake
Serving Size: 12

8 heath english toffee bars -- 1.4 oz size
9 ounces chocolate wafer cookies
3 tablespoons butter -- melted
1 1/3 cups heavy cream
5 tablespoons instant coffee crystals
24 ounces cream cheese -- softened
1 cup sugar
4 eggs
1 tablespoon vanilla extract
12 ounces milk chocolate chips

Cooking Directions:

Preheat oven to 325:. Coarsely chop 4 Heath bars. Finely chop remaining 4
bars. Reserve separately. CRUST: IN a food processor, grind cookies into
fine crumbs. Add melted butter and process until mixed. Press into bottom
and about 1" up sides of a 9 1/2" springform pan. Sprinkle coarsely
chopped Heat bars over crust. Refrigerate while preparing filling.
FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee
crystals. Heat in a microwave oven on HIGH 40-60 seconds, or until coffee
dissolves when stirred. Refrigerate until cool, about 15 minutes. IN a
large bowl, beat together cream cheese and sugar with an electric mixer on
medium speed until smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and
vanilla until well mixed, 1-2 minutes. With mixer on low speed, beat in
chilled coffee-cream mixture; continue beating 5 minutes. Turn into
prepared crust. Bake 1 hour and 15-20 minutes, or until cheesecake looks
set around edges and center still jiggles slightly. Let cake cool; then
refrigerate. TOPPING: When cake is cool, in top of a double boiler, heat
together chocolate chips and remaining 1/3 cup cream, stirring often,
until melted and smooth. Let cool in refrigerator until slightly
thickened. Spread topping over cheesecake. Sprinkle finely chopped candy
bars on top. Refrigerate until chocolate layer is set and cake is well
chilled, 6 hours. Run a knife around edge of pan to loosen cake and remove
springform side of pan.

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