BOHEMIAN BINGE


Ingredients:

Crust

1-1/2 cups chocolate cookie crumbs, crushed & filling removed
1/4 cup sugar
1/3 cup MAGNOLIA GOLD BUTTER SALTED, melted

Filling

1 (250 g) pack semi-sweet chocolate, chopped and melted
2 (225 g each) packs MAGNOLIA CREAM CHEESE, softened
1/3 cup sugar
2 pc MAGNOLIA BROWN EGGS
1/3 cup MAGNOLIA FULL CREAM MILK
2 tsp SAN MIG COFFEE BARAKO or ESSENSO MICROGROUND COFFEE

Topping

1/2 cup MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
cocoa powder
chocolate curls for garnish

Procedure:

  1. Mix together cookie crumbs, sugar and butter. Press mixture onto bottom of a 9" x 3" spring form pan or a round, deep-dish pie plate. Chill and set aside.
  2. Preheat oven to 350°F.
  3. In a heavy saucepan over low heat, melt chocolate until smooth. Set aside.
  4. Beat cream cheese until smooth. Slowly add in sugar. Add melted chocolate, eggs, milk, and coffee powder. Beat for 3 minutes.
  5. Pour chocolate cream mixture into prepared crust. Bake for 45 minutes or until done. Cool pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
  6. When cheesecake is firm, decorate with whipped cream and cocoa powder sifted on top. Garnish with chocolate curls.
Makes 8-10 servings.

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