It sounds divine...
Can we have the full recipe?

"pavane" > wrote in message
.. .
>
> "Alison L Miles" > wrote in message
> ...
> > Well, actually, a *mocha* cheesecake question for everyone.
> >
> > I'm planning on making a chocolate/coffee cheesecake. It'll involve
> > melted chocolate, instant espresso, and maybe some liqueur (Kahlua or
> > Godiva Cappuccino). I'll probably use the standard Philadelphia New
York
> > cheesecake recipes calling for 40 oz. of cream cheese, 3-4 eggs, and
some
> > sour cream along with the aforementioned ingredients (unless someone
else
> > has a tried and true fabulous recipe).
> >
> > I'd like to achieve a chocolatey flavor, but not a heavy dark
chocolate
> > taste. Should I use a good amount (12 ounces or so) of milk
chocolate, a
> > smaller amount of bittersweet/semisweet chocolate, or a combination to
do
> > this (if it were for me, I'd say the darker the better, but it's for a
> > milk chocolate lover)?
> >
> > Also, would a bit (1/4 cup) of liqueur do anything, good or bad, to
the
> > cake? I wouldn't mind a subtle flavor but I don't want it to taste
> > alcoholic (once again, if it were for me...).
> >
> > And, the last question--most recipes I've seen call for a chocolate
crumb
> > crust. Sounds great and works for me, but are there any other
> > complementary flavors/kinds of crusts that would be almost as good?
I'm
> > afraid of sending my mom into chocolate shock!
> >
> > Thanks in advance,
> > Alison
> >
>
> 1. ignore the previous response. Why post a non-chocolate recipe in
> response to a request for a chocolate one? Are we all insane???
> 2. Use good quality bittersweet chocolate, not milk, as you are putting
> it into an intensely milk-rich mixture and the added milk solids do not
> help you in the least. Lindt 85%, Scharffenberger, whatever...
> 3. The liqueur will alter the flavor in a good manner, use Kahlua or
> Tia Maria or (surprisingly good) Irish Mist...taste the batter if you
can
> overcome the "raw egg" syndrome, add enough to get the taste you
> want.
> 4. Another good crust comes from the Swedish Ginger Crackers,
> whatever their name...Ginger snaps. goes great with Chocolates.
>
> pavane
>
>