"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...).

I have used up to one cup of Bailey's in my basic cheesecake recipe along
with a about the same amount of mini chocolate morsels. You might also
consider just swirling in some hot fudge ice-cream topping. If the topping
is too thick to pour, just warm it a bit in the microwave and then pour it
over the batter (in the pan) in a spiral.