Mississippi Mud Chocolate Cheesecake Recipe,,Guest Post

Mississippi Mud Chocolate Cheesecake Recipe
Try this Mississippi mud  chocolate cheesecake recipe to savor the rich and delicious taste of mud cake in a chocolaty cheesecake instead!It is a guest post Recipe Sourced from: https://www.chococraft.in/

For Crust
● 24 chocolate wafer cookies

● 1/4 cup melted butter

● 1 tablespoon sugar

● 1 tablespoon instant coffee granules

For Filling
● 8 ounce softened cream cheese

● A 9.7 ounce bar of chopped Bittersweet Chocolate

● 1/4 cup cocoa powder, unsweetened

● 4 large eggs

● 1/4 cup sugar

● 1 teaspoon vanilla extract

● 3 tablespoons cornstarch

● 1/2 cup pecans, chopped
For Topping
● 6 ounces of chopped Bittersweet Chocolate

● 1 tablespoon sugar

● 1/2 cup marshmallow cream

● Bittersweet chocolate curls

● 1/4 cup pecans, chopped
For Crust-
● Preheat the oven to 350 degrees F or 175 degrees C.

● Grease a 3-inch by 9-inch springform pan with butter.

● Blend cookies, coffee granules and sugar in a processor and add melted butter until the ingredients blend properly.

● Spread the prepared mixture evenly onto bottom and not sides of prepared pan.

● Bake for 5 minutes and set aside to cool. Maintain oven temperature.
For Filling-
● Melt the chopped bittersweet chocolate over a double boiler and stir occasionally until the chocolate melts.

● Cool the melted chocolate till it is lukewarm, but make sure it is still pourable.

● Now, add cocoa powder, instant coffee granules, cornstarch and sugar in a processor and blend, until smooth.

● Mix softened cream cheese and beat well till the cheese gets incorporated properly and all lumps disappear.

● Stir in the 4 eggs to it, one at a time, mixing slowly after each just until blended. Add vanilla extract with the last egg.

● Also add lukewarm chocolate and chopped pecans to this mixture and stir until it blends properly.

● Pour filling over the prepared crust and smoothen the top surface.

● Bake at 350 degrees F for 15 minutes, and then reduce the temperature to 200 degrees F and bake for another 2 hours.

● Cool for 5 minutes. Run knife around the rim of pan to loosen cake and chill overnight.
For Topping-
● Melt chocolate chips, sugar and milk in a saucepan over low heat, until smooth.

● Pour marshmallow cream on the center of the cheesecake, and then spread it evenly over the top.

● Drizzle a layer of the chocolate mixture on the marshmallow cream and garnish with bittersweet chocolate curls and chopped pecans.

● Transfer cheesecake to platter and serve chilled!!


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