We have a “go-to” dessert. The one my son always requests for his birthday. The no-brainer, delectable dessert that makes everyone happy. It’s simple to make.
The recipe is on the box of Philadelphia brand cream cheese. If you have another kind of cream cheese, no problem, there are only three ingredients. (First make a simple graham crumb crust – recipe also on the box. I add cocoa to mine to make it more “chocolate”)
For each batch, combine in a food processor till smooth: 2 bricks of softened cream cheese, two eggs, and a half cup of sugar. Basically that’s it.
I make two batches for a 8-9″ spring form pan, and three batches for a large 10″ spring form, which can probably feed 20 people! (It better – it uses 6 bricks of cream cheese…but it’s worth it).
My twist is this: I split the total of the batches, whether it’s two or three, into thirds. I leave one third plain, I add some melted chocolate to another third (4-6 ounces, semi-sweet) and then I add a tablespoon of instant coffee, combined with two teaspoons of hot water, to the last third. (Mixing either the melted chocolate or the coffee liquid to that third in the food processor). Pour each layer carefully over the crumb crust and bake at 325 degrees for approximately one hour, till just set in the middle. Cool.
I then melt a bit more chocolate, white or dark, on top. (Tip: add a tablespoon or two of coconut oil to soften this topping of chocolate so it doesn’t crack when you cut it when chilled).
Everybody loves our Triple Layer Chocolate Cappuccino Cheesecake. It’s great to have a go-to dessert. And it’s also good for breakfast, if there’s any left.