ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh
AR
Tuesday 30 May 2017

Kitchen

Mississippi Mud Cheesecake

Friday 19/May/2017 - 10:20 AM
Sada El Balad

Crust:
1 12 cups finely crushed animal cracker cookies 
34 cup white sugar 
1 tablespoon instant coffee granules
14 cup melted butter 

Cheesecake: 
1 12 cups white sugar
13 cup unsweetened cocoa powder 
2 teaspoons instant coffee granules 3 tablespoons cornstarch
3 (8 ounce) packages cream cheese، softened 
4 eggs 1 teaspoon vanilla extract 
12 cup chopped pecans 

Topping: 
12 cup semisweet chocolate chips
2 tablespoons milk 
12 cup marshmallow creme 
14 cup chopped pecans




Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.

Mix together the animal cracker crumbs، 34 cup sugar، and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.

To make the filling، combine 1 12 cups sugar، the cocoa powder، 2 teaspoons instant coffee، and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs، one at a time، adding the vanilla extract with the last egg. Fold in 12 cup of chopped pecans، then pour into the prepared crust.

Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven، and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.

Once the cheesecake has cooled، melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan، and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 14 cup of chopped pecans overtop. Chill completely before serving.

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