Our club meets

Every Tuesday evening that school is in session.

PLACE: Rothesay High School (Library) in Rothesay, New Brunswick. Just a short drive from Saint John.

TIME: Tuesdays, 7:-00 pm - 9:05 pm

NOTE: There are no meetings on storm days or school holidays.

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Contact a member.

Mocha Cheesecake

Michael Dickson says that this one is a keeper! If you don't want to make the mocha crust, a regular Graham Cracker crumb crust tastes great. From Cheesecake Extraordinaire cookbook.

If you like a creamy cheesecake (we do!), all ingredients should be at room temperature.

Ingredients

Mocha Crust
1 & 1/4 cups crushed vanilla wafers
2 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee
1/4 cup butter, melted

Mocha Filling
24 ounces cream cheese
1/3 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
2/3 cup whipping cream
1/3 cup hot water
1 teaspoon instant coffee
2 teaspoons vanilla extract
1 cup semisweet chocolate chips, melted

Mocha Glaze
1/2 cup semisweet chocolate chips
1 tablespoon butter
1 teaspoon instant coffee

Instructions

Crust
In a small bowl stir together crumbs, cocoa powder, and coffee. Add melted butter or margarine. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.

Cheesecake Filling
In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in whipping cream. Stir together hot water and coffee. Add coffee and vanilla extract to cream cheese mixture, stirring till well combined. Stir in melted chocolate. Pour the cream cheese mixture over the crust.

Wrap sides and bottom of springform pan in two layers of tin foil. Place in a large pan. Add water to form a "water bath" for the cheesecake. (Why waterbath?)

Bake at 350° for 15 minutes. Lower the temperature to 200° and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.

Glaze
In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Stir in coffee till dissolved. Spread warm chocolate mixture over cheesecake. Chill until serving time.

Tips for the Perfect Cheesecake