"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