Mocha Blanca Cheesecake

Recipe Ingredients

		Crust
1 cup	146g / 5.1oz	Vanilla wafers - finely crushed
2 tablespoons	30ml	Melted butter or oleo
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Cocoa
		Filling
1 tablespoon	15ml	Instant coffee powder
2 tablespoons	30ml	Kahlua
4 oz	113g	White chocolate - grated
16 oz	454g	Low-fat cream cheese - soften
16 oz	454g	Regular cream cheese - soften
1 cup	198g / 7oz	Sugar
4		Eggs
		Topping
1 cup	237ml	Sour cream
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Kahlua
1 teaspoon	5ml	Cocoa

Recipe Instructions

1. TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and cocoa with a fork. Press into bottom of a 9 inch Springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing filling.

2. TO PREPARE THE FILLING: Bring a kettle of water to a boil for the water bath. Dissolve the coffee powder in the Kahlua. Put the chocolate into the top of a double boiler and place over hot water. When almost melted, remove from the heat and stir until completely melted.

3. Combine the low-fat and regular cream cheeses and the sugar in a food processor, processing to blend. Add the coffee mixture, the chocolate and eggs. Process just until blended and creamy.

4. Pour filling into crust, smoothing the top. Place the pan in a large baking pan: pour boiling water into baking to come half way up the sides of the Springform pan.

Bake in a preheated 350F oven for 1 hour.

Remove the pan from the oven; remove Springform from the water bath.

5. TO PREPARE THE TOPPING: Stir together sour cream, sugar and Kahlua. Spread on top of the hot cheesecake and put back into oven for 5 min

Source:
Bon Appetit Magazine August 1993

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