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Coffee and Chocolate Sponge Cake
Plat : CakesPortions
10
portionsTemps de préparation
25
minutesTemps de cuisson
1
heureCalories
460
kcalIngredients
2 cups chocolate cookie crumbs
– 1/2 cup unsalted butter, melted
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1/2 cup heavy cream
– 1 cup semi-sweet chocolate chips, melted and slightly cooled
– 1/4 cup caramel sauce
– 2 tablespoons instant coffee granules
Directions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. - In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
. Add the vanilla extract and mix well.
. Add the eggs, one at a time, beating well after each addition.
Blend in the sour cream and heavy cream until the mixture is smooth. - Stir in the melted chocolate, caramel sauce, and instant coffee granules until fully incorporated.
Pour the cheesecake batter over the crust in the springform pan. - Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
