Wednesday, August 5, 2009

Web Cams and Chocolate Coffee Cheesecake

We bought a web cam last week. It is attached to my monitor, but has never been plugged in. We needed it for my husband, Charles, who is planning to do some recordings for his Web site soon, but until he needs it, it needed a place to go where it would not get accidentally knocked off the desk. So, it is on my monitor. Maybe when I get used to it, it won't bother me, but having that mysterious eye staring at me while I work is a bit unnerving.

You would think someone who likes technology as much as I do wouldn't mind it. Charles, my resident technophobe, just grins when I mention it, but there is something about being 'on camera' all the time, even when it isn't on, that is disturbing. Maybe tomorrow, I will move it to his monitor. After all, we bought it for him. :-)

So, I am going to try to ignore it and while I add this new recipe I found to this site.

How to Make a Chocolate Cappuccino Cheesecake

How to Make a Chocolate Cappuccino Cheesecake
By Linda Carol Wilson

Here is the cheesecake recipe for chocolate lovers and cappuccino addicts. This cheesecake is not hard to make but is impressive. The chocolate cookie crust filled with cream cheese, chocolate, espresso, cinnamon, etc. is then topped with an espresso cream. This cake is perfect for entertaining guests, especially your friends who are cappuccino aficionados.


1 1/2 cups chocolate cookie crumbs
6 tbsp butter, melted
1 1/4 cups mini milk chocolate chips, divided
4 pkgs (8-oz each) cream cheese, softened
2/3 cup sugar
3 eggs
1/3 cup milk
1 tbsp instant espresso powder
1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Combine the cookie crumbs and butter. Press the mixture into bottom and 1-inch up the side of a 9-inch spring form pan; set aside.

In a small saucepan, melt one cup of the mini chips over low heat, stirring constantly. In a large mixing bowl, beat the cream cheese and sugar together until well blended using medium speed of an electric mixer. Add eggs, milk, espresso powder, and cinnamon; beat on low speed until well blended. Add melted chips; beat on medium speed 2 minutes. Spoon into the crust. Bake 55 minutes. Remove from oven and set on a wire rack to cool. Cool for 15 minutes then using a knife, loosen cake from the sides of the pan. Cool completely then remove the side of the pan. Cover cake and refrigerate at least 4 hours before serving. Before serving, garnish with the Espresso Cream, recipe follows, and the remaining mini chips.

Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tbsp powdered sugar, and 1 teaspoon instant espresso powder until stiff.


For more dessert recipes visit Linda's blog at

For more of Linda's recipes and diabetic information go to

Article Source:

No comments:

Post a Comment