*  Exported from  MasterCook  *
 
                       CHOCOLATE ESPRESSO CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Chocolate wafer cookie
                         Crumbs
    2       tb           Melted salted butter
                         Filling:
    3       pk           Soft cream cheese -- (8
                         Ounce)
      1/2   c            White sugar
      1/2   c            Light brown sugar
      1/2   c            Sour cream
      1/2   c            Ricotta cheese
    3                    Eggs
    1 1/2   c            Semisweet chocolate chips --
                         Melted
      1/2   c            Espresso coffee
    1       t            Vanilla extract
    1       t            Almond extract
                         Glaze:
    6       oz           Semisweet chocolate chips
      1/4   c            Unsalted butter --  room
                         Temperature
      1/4   c            Chopped pecans
 
   Crust: Preheat oven to 350 degrees. In food processor,
   add cookie crumbs and grind into fine crumbs. Add
   butter and blend until smooth. Press crust into bottom
   of 9-inch springform pan. Chill while preparing
   filling. Filling: In large bowl with electric mixer,
   beat cream cheese until smooth. Add white and brown
   sugars and mix well. Add sour cream and ricotta and
   blend well. Add eggs and beat until mixture is smooth.
   Add melted chocolate, espresso, vanilla, and almond
   extract. Blend until mixture is very smooth. Pour
   mixture into springform pan. Bake approximately 1
   hour. Turn off oven and crack door about 1 inch. Leave
   cake in oven for 1 hour then remove and cool to room
   temperature. Glaze: In small saucepan, melt chocolate
   and butter over low heat and stir until smooth. Add
   pecans and stir until coated. Pour glaze over top of
   cheesecake and smooth to edges. Let some run over
   edges if you like. Chill until firm and cut into
   wedges to serve. Recipe By     : DESSERT SHOW #DS3002
   Crust:
   
                                         Date: 09/26/96
  
 
 
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