Here is another $100,000 Southern Living recipe. This recipe is a slighter lighter version of the original. I have never tried the original version, but the lighter version is delicious! The next morning after making this cheesecake all I could think about was lunchtime and eating more cheesecake. I am not even a huge fan of cheesecake, but oh my this is yummy!
I did alter the recipe some.
We don’t have chocolate graham crackers here in Italy, so I used regular graham crackers.
I didn’t use reduced-fat butter
Instead of the coffee liqueur and instant coffee, I used 1/4 cup espresso
Instead of bittersweet chocolate, I used semisweet chocolate chips melted
For the mocha sauce, I used brewed espresso instead of regular coffee
This is only the second time I have ever used a springform pan so you can see that my crust still needs some work. This time when I made the cheesecake it cracked in the middle, meaning that it was overcooked.
Lightened Chocolate-Coffee Cheesecake with Mocha Sauce
Prep: 20 min.; Bake: 1 hr., 10 min.; Stand: 30 min.; Cool: 1 hr.; Chill: 4 hrs.
Yield: Makes 10 servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha sauce)
Nutritional Information: Calories:464 (46% from fat), Fat:24.8g (sat 13.7g,mono 2.9g,poly 0.4g), Protein:14.9g, Carbohydrate:48.5g, Fiber:2g, Cholesterol:131mg, Iron:1.2mg, Sodium:411mg, Calcium:88mg
- Prep Time : 20 minutes
- Cook Time : 1h 10 min
- Yield : 10 servings
Ingredients
- crushed chocolate graham crackers - 2 cups (about 18 crackers)
- reduced-fat butter, melted - 1/3 cup
- Vegetable cooking spray
- reduced-fat cream cheese, softened - 4 (8-oz.) packages
- sugar - 1 cup
- coffee liqueur - 1/4 cup
- vanilla extract - 1 teaspoon
- instant coffee granules - 1 teaspoon
- large eggs - 4
- bittersweet baking chocolate squares - 4 (1-oz.)
- Mocha Sauce
- For Mocha Sauce:
- semisweet chocolate morsels - 1 cup
- half-and-half - 1/4 cup
- reduced-fat butter - 2 teaspoons
- strong-brewed coffee - 3 tablespoons
Instructions
-
- Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
- Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
- Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
- Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
- Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
- Remove sides of springform pan. Serve with Mocha Sauce
Mocha Sauce
- Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in coffee. Serve warm.
