Recipes from Millbrook Inn & Restaurant
Waitsfield, Vermont
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Ingredients:
Crust:
1 package chocolate wafers
6 Tbsp unsweetened butter, melted
Filling:
12 oz semi-sweet chocolate
3 8-oz packages of cream cheese
1/4 cup instant coffee dissolved in 3/4 cup hot strong coffee
1 cup 2 tbsp sugar
1/8 tsp salt
1 tsp vanilla
1/2 cup heavy cream mixed with 2 1/2 Tbsp Kaluha
3 eggs
Instructions:
Crust:
Grind the wafers into crumbs using a food processor. Put in a 9x3" spring form pan and add the melted butter. Mix well with a round soup spoon then press the crumb mixture onto the bottom and one-third of the way up the side of the pan and chill the crust.
Filling:
In a large bowl of an electric mixer, cream the cheese until very smooth. Add the sugar and beat until smooth. Add the salt and vanilla and beat well. Add the cream mixed with the Kaluha and beat well. Add the eggs one at a time, beating after each addition then add the chocolate and beat well. The secret to making a smooth cheesecake is a lot of beating.
Melt the chocolate mixed with the dissolved instant coffee in the top of a double boiler over hot water on low heat. Set aside to cool slightly.
Pour the mixture into the crust and bake in a pre-heated oven at 350 degrees for one hour. Allow to cool on a rack then refrigerate for several hours. Serve at room temperature adn garnish with homemade coffee whipped cream, if desired.
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