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Recipe for family meals :

Mocha Blanca Cheesecake
This recipe comes from Recipes in The Mail and was submitted by Elizabeth Wood.


1 cup crushed vanilla wafers
2 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee powder
2 tablespoons coffee-flavored liqueur
4 (1 ounce) squares semisweet chocolate
4 cups cream cheese, softened
1 cup white sugar
4 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon coffee flavored liqueur
1 teaspoon unsweetened cocoa powder


To Make Crust:

  • Combine the crumbs, 2 tablespoons melted butter or margarine, 1 tablespoon sugar, and 1 tablespoon cocoa with a fork.
  • Press into bottom of a 9 inch springform pan. Wrap the pan bottom in aluminium foil. Refrigerate while preparing the filling.

To Make Filling:

  • Grate the semisweet chocolate, and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. Chocolate can also be melted in a microwave, stirring freqently.
  • Combine the cream cheese and the sugar; mix with an electric mixer until well blended.
  • Dissolve the coffee powder in the coffee liqueur. Add the coffee mixture and the chocolate to the cream cheese mixture. Blend well.
  • Add the eggs one at a time, mixing until just blended after each egg.
  • Pour the filling into the crust, smoothing the top.
  • Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan.
  • Bake in a preheated 350ºF (175ºC) oven for 1 hour.
  • Remove the pan from the oven, and remove the springform pan from the water bath. Discard the water.

To Make Topping:

  • Stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Put back in the oven for 5 minutes.
  • Refrigerate at least 4 hours, if possible overnight.

Makes 1 x 9 inch cake