1 package devil's food cake mix (regular size)
6 tablespoons butter, melted
1 large egg
1 to 3 tablespoons instant coffee granules
FILLING/TOPPING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
2 to 6 tablespoons finely ground coffee ( in a pinch instant coffee granules)
1/4 cup hot water
3 large eggs, lightly beaten
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
1 tablespoon baking cocoa, optional
Directions
- In a large bowl, combine the cake mix, butter, egg and coffee until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
- In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
- Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
- Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.
Nutrition Facts
1 slice: 484 calories, 28g fat (16g saturated fat), 109mg cholesterol, 389mg sodium, 55g carbohydrate (41g sugars, 2g fiber), 7g protein.
Originally published as Mocha Truffle Cheesecake in Quick Cooking March/April 2004
