Chocolate Coffee Cheesecake with blackberries and cream

Crust:

Combine ingredients and using the bottom of a flat measuring cup press into a 9 inch springform pan.

Filling:

Preheat of to 300 degrees.

Melt chocolate and set aside. Beat cream cheese and sugar together until light and creamy. Add coffee, eggs, and vanilla and beat until incorporated. Fold in melted chocolate and sour cream, blend well. The mixture should be light, fluffy, and brown in color.

Pour into crust and bake at center of oven for 1 hour and fifteen minutes. Turn off oven and let cheesecake sit in oven for two hours, periodically open door to allow heat to escape so cheesecake doesn't fall.

Remove from oven, cover tightly, and chill for 12 hours overnite.

Topping:

Fold berries and whipped cream together and top cheesecake before serving.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

Back to homepage