Stunning presentation and lovely combination of flavors. The bain marie (hot water bath) is extra work, but I've never had a cheesecake crack when baked in the hot water. I use almost boiling water - reduces baking time. Used espresso powder. Only suggested change would be to make the glaze with whipping cream instead of butter. This glaze as directed gets too hard in the refrigerator to cut nicely. 9" springform is a perfect fit.
So delicious it should be illegal! My Husband and my kids was very like it. Freezes well as a whole cheesecake or individually sliced pieces for that perfect pick me up dessert. I did use 2 sheets of heavy duty foil each wrapped separately. Add warm Glaze with cheesecake room temp or cool--it sets up fast when cheesecake is frozen.
Get the recipe here >> Layered Mocha Cheesecake Recipe @ tasteofhome.com
===============================================================
0 Response to "Layered Mocha Cheesecake Recipe"
Post a Comment