Tiramisu Cheesecake

November 8, 2010 at 3:09 pm (butter, cake, coffee, cream cheese, eggs, granulated sugar, milk, nondairy whipped topping, oven, raspberries, refrigerator, semisweet chocolate, vanilla instant pudding mix, vanilla wafers)

Preparation: 25 minutes
Bake: 28 minutes
Total: 5 hours 53 minutes (includes cooling)
Yield: 16 servings

40 vanilla wafers, finely crushed (about 1 1/3 cup)
3 tbsp. butter, melted
4 packages (8 oz each) cream cheese, softened, divided
3/4 cup sugar
6 tbsp cold coffee, divided
3 eggs
1/3 cup milk
1 package (3.4 ounces) vanilla instant pudding
2 cups whipped topping, divided
1/2 square of semisweet chocolate, coarsely grated
16 fresh raspberries, approximately 1/2 cup
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Preheat oven to 325 degrees.

Mix crushed cookies with butter, pressing against the bottom of a greased 9 x 13″ pan.

Beat 3 packages cream cheese, sugar and 1 tbsp. coffee in a large bowl with an electric mixer. Add eggs, one by one, beating on low speed just until blended. Pour mixture over crust.

Bake 28 minutes or until center is almost set. Let it cool.

Beat remaining cream cheese in a medium bowl until it is creamy. Add the remaining milk and coffee, mix well. Add pudding powder; beat 2 min. Stir in 1 1/2 cup whipped topping. Spread over cheesecake; sprinkle with chocolate. Refrigerate for 4 hours.

Decorate the cheesecake with remaining whipped topping and raspberries just before serving.

Variation: If you replace the pan for a 9″ springform pan, increase the baking time to 50 or 55 minutes.

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Mocha Mock Mousse

April 10, 2009 at 9:59 am (7 ingredients or less, Aldi ingredients, bourbon, brandy, coffee, eggs, espresso, peanuts, rum, salt, Scotch, semisweet chocolate, stovetop, vanilla)

Serves 6.

6 oz semisweet chocolate (any kind)
5 T double strength coffee or espresso
5 eggs, separated
1 t vanilla OR 2 T rum, brandy or Scotch
Pinch of salt
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1. In a heavy saucepan, combine the chocolate and coffee. Place over very low heat and melt the chocolate, stirring occasionally to blend it with the coffee until mixture is absolutely smooth.

2. While the mixture is still warm, stir in the egg yolks, then stir in the vanilla or rum, brandy or Scotch. Scrape into a mixing bowl and set aside.

3. In another mixing bowl, beat the egg whites with a pinch of salt until the whites form stiff peaks.

4. Carefully pour the chocolate mixture down the side of the bowl with the egg whites, then fold together until there are no more puffs of egg white.

5. Spoon into 6 serving cups or stemmed glasses. Refrigerate at least 2 hours before serving.

Variations: Substitute 2 T of brandy, bourbon or Scotch for 2 T of coffee. For an interesting contrast in flavors and textures, either fold in 1/2 C chopped salted peanuts with the egg whites, or top with a few whole salted peanuts.

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Chocolate Almond Coffee Cooler

March 22, 2008 at 8:09 pm (7 ingredients or less, almond extract, blender, cocoa, granulated sugar, instant coffee crystals, milk, non-alcoholic, nondairy whipped topping)

Chocolate Almond Coffee Cooler
by Better Homes and Gardens

Serves: 4
Serving size: about 1 cup
Prep: 5 minutes

2 cups milk
2 tablespoons cocoa powder
2 tablespoons sugar
1 tablespoon instant coffee crystals
1 cup ice cubes
Few drops of almond extract
Frozen whipped non-dairy dessert topping thawed (optional)
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In a blender container combine milk, cocoa powder, sugar, coffee crystals, and almond extract. Cover and blend until smooth. Add ice cubes. Cover and blend until ice is crushed. Pour into chilled glasses. Top with whipped topping, if desired. Serve immediately.

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