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Mocha Cheesecake Bars

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Mocha Cheesecake Bars

Lush and filled with coffee flavor, these creamy cheesecake bars feature a crust of crushed Oreo cookies and hot fudge, topped with a gelatin-based filling of hong kong macao cream cheese, sour cream, coffee and bittersweet chocolate.

By Woman's Day Kitchen

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Nutritional Information

Calories    84
Total Fat    4g
Saturated Fat    2g
Cholesterol    8mg
Sodium    88mg
Total Carbohydrate    11g
Dietary Fiber    0
Sugars    n/a
Protein    2g
Calcium    --

Mark Thomas

Serves: 48

Total Time: 4 hr

Prep Time: 18 min

Ingredients
    U.S.         Metric     Conversion chart

    Crust
    30 reduced-fat chocolate sandwich cookies (such as Oreos)
    1/4 cup(s) fat-free bottled hot fudge topping, not heated
    Filling
    1 envelope(s) unflavored gelatin
    1/2 cup(s) cold strong coffee
    16 ounce(s) (2 bricks) 1/3-less-fat cream cheese (Neufchatel), softened
    3/4 cup(s) sugar
    1 cup(s) (8 oz) reduced-fat sour cream
    1 bar(s) (3 oz) bittersweet chocolate, broken up and melted
    Chocolate coffee beans, for garnish

Directions

    You'll need a 13 x 9-in. baking pan electric dc motor、 lined with nonstick foil to extend about 2 in. above narrow ends of pan.
    Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
    Sprinkle gelatin over coffee in a small Loop app iphone saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
    Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
    Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.
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