3×8 oz (250g)Lactantia Original or Light Cream Cheese, room temperature
1 tbsp instant coffee
3 tbspcoffee-flavoured liqueur
1. Preheat oven to 325°F (160°C). Combine cookie crumbs, sugar and
melted Lactantia Butter until moistened; press onto bottom and halfway up the
sides of ungreased 9-inch (22.5 cm) springform pan. Bake for 10 minutes; remove
from oven and cool. Sprinkle with 1/2 cup (125 mL) chocolate chips.
2. Add Lactantia Cream Cheese to bowl of electric mixer, add sugar and beat on
medium speed until well blended. Add eggs, one at a time, mixing on low speed
after each addition, just until blended. Add instant coffee to liqueur and stir until
dissolved. Mix into cream cheese mixture. Pour into crust. Sprinkle with
remaining chocolate chips or shavings.
3. Bake in preheated oven 45-50 minutes or until almost cooked. The centre will be
wobbly. Let cool. Refrigerate up to 6 hours or overnight.
August 1, 2016
Ultimate Mochaccino Cheesecake
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