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I was a bit worried that the crust would get soggy, but tried it anyway because we were having eight weekend guests over the Fourth of July, which meant a lot of time in the kitchen. But, as is always the case, the more that can be prepared ahead of time, the more time spent with friends doing all sorts of fun holiday weekend activities.
I always like to get the marinades, sauces, desserts, breakfast goodies and anything else that can be held for several days, done in advance whenever possible, in order to maximize time with summer visitors.
Crust
1 package of Nabisco Chocolate Wafers, pulverized
1/2 stick butter, melted
Filling
Two 8-ounce packages cream cheese
2/3 cup granulated sugar
2 eggs
5 ounces dark (or bittersweet) chocolate, melted
1 Tbsp. whipping cream
2/3 cup nonfat plain yogurt
Dash salt
2 Tbsp. strong coffee, cooled to room temp
2 Tbsp. Kahlua
11/2 tsp. vanilla extract
Garnish
1 cup heavy cream
1 Tbsp. Kahlua (or other coffee liqueur)
1 Tbsp. powdered sugar
2 Tbsp. chocolate shavings
Beat cream until stiff peaks. Fold in Kahlua and powdered sugar. Serve each slice of cheesecake with a dollop of whipped cream and a sprinkling of chocolate shavings.
DIRECTIONS
For crust: mix melted butter with chocolate wafer crumbs and pat into the bottom and up the sides of a well-greased 9-inch pie dish. Set aside.
In a large mixing bowl, beat cream cheese and sugar with an electric beater until soft and creamy. Add eggs and beat until well-integrated.
Stir whipping cream into melted chocolate and stir into cream cheese mixture. Fold in yogurt and then add all remaining ingredients: salt, coffee, Kahlua and vanilla extract. Mix until smooth.
Pour custard into prepared crust and bake at 350 degrees for 35-40 minutes or until top is still a little bit jiggly, but not runny. Custard will firm up as it chills. Refrigerate for several hours (or several days).
When ready to serve, garnish with Kahlua whipped cream and chocolate shavings.
Reach the reporter at:
Lamorinda Weekly, Moraga CA