Dot's Mocha Truffle Cheesecake

"Mexican chocolate is the very gritty chocolate used to make Mexican hot chocolate. The brand I used was "La Abuelita", but there are many -- "La Ibarra" is one of the common ones." Dot Logsdon

• 2 graham cracker pie crusts click for recipe
• 2 eggs + 1 egg yolk, well beaten
• 1 pound cream cheese, softened
• 1 regular size can sweetened condensed milk
• 200 grams (7 ounces) mexican chocolate, softened in top of double-boiler.
• 1/2 teaspoon (or more) vanilla
• Approx. 1 tablespoon instant coffee (taste after mixing; adjust)
• 1/4 tsp salt
• A couple dashes cinnamon

METHOD

Mix all ingredients with electric mixer very, very well.

Divide between the two pie crusts.

Bake in middle of preheated 375° F oven for about 20 minutes.

Serve topped with lightly sweetened (or unsweetened) whipped cream.

EXCELLENT OPTIONAL TOUCH: Lightly brown at least 3/4 cup of pecan halves or pieces in butter. Cool, then fold into mixture before pouring into pie pans.

Yield: 2 cheesecakes

Contributor: Dot Logsdon

recipe from www.inmamskitchen.com       cheesecake recipes       main dessert page

 

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