 
NOTICE: Cook time may vary depending on quantities requested.
|
| |
Crust |
| 1-1/3 cups |
chocolate wafer crumbs |
325 mL |
| 1/4 cup |
Lactantia Butter melted |
50 mL |
| |
Filling |
| 6 squares(6 oz) |
semisweet chocolate |
Approx. 170 g |
| 3 × 8-oz blocks |
Lactantia Original Cream Cheese, at room temperature |
3 X 250 g |
| 2 tbsp |
instant coffee crystals |
30 mL |
| 1 cup |
granulated sugar |
250 mL |
| 3 |
large eggs |
3 |
| 2 tsp |
vanilla |
10 mL |
PREPARATION
- Preheat oven to 325°F (160°C). Combine chocolate wafer crumbs with melted Lactantia Butter using a wooden spoon. Press crumb mixture over bottom of an ungreased 9-1/2-inch (24-cm) springform pan. Bake in centre of preheated oven until set, from 8 to 10 minutes.
- Coarsely chop chocolate into small pieces. Microwave on medium until chocolate is almost, but not completely melted, stirring halfway through, from 3 to 4 minutes. Stir until smooth. OR, place in the top of a double boiler set over barely simmering water. Melt, stirring often, until chocolate is just melted, from 4 to 5 minutes. Remove from heat and stir until chocolate is smooth.
- Place Lactantia Cream Cheese in a large mixing bowl. Using an electric mixer set at medium (for a higher, lighter cake) or a food processor fitted with a metal blade (for a dense, rich cake), beat until smooth. Beat in coffee crystals and sugar until smooth, about 2 minutes. Beat or whirl in eggs, one at time. Add melted chocolate, then vanilla, until no white streaks remain.
- Turn filling onto warm crust. Smooth top. Bake in centre of preheated 325°F (160°C) oven until centre of cheesecake seems set when jiggled and a cake tester comes out almost clean, from 60 to 70 minutes. To minimize cracking on the surface, immediately run a knife around edge of pan to loosen cake from pan. Cool on a rack.
- Cover with plastic wrap and refrigerate until cold, about 6 hours or up to 2 days. Cake freezes well. Serve with seasonal berries or sliced fruit.
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