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Chocolate Mocha Cheese Cake with Sun Dried Cherry Sauce

Related Product:
Sun Dried Cherry Sauce

This delicious sauce is perfect for more than just an ice cream topping! Try it on brie, as a glaze for pork tenderloin, or a sweet addition to a salad dressing.

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Chocolate Mocha Cheese Cake with Sun Dried Cherry Sauce

This chocolate dessert is very chic and rich! It is worth every minute it takes to prepare. It can be made 2 days ahead and held in the refrigerator for that special day. Easily serves 12.

2 Cups

Chocolate Wafer Crumbs

1/4 Cup

Unsalted Butter - melted

250 ml

Sun Dried Cherry Sauce

2 Tsp

Arrowroot Flour or Cornstarch

1 Cup

Chocolate Mocha Sauce

4 Cups

Cream Cheese - room temperature

1/2 Cup

White sugar

Eggs - large

2 Tbsp

Flour - all purpose

1 Tsp

Vanilla - pure

1 Tsp

Coffee Liqueur

2 Cups

Sour Cream

1/4 Cup

Sugar

2 Tbsp

Coffee Liqueur

1 Cup

Chocolate covered espresso beans

1/2 Cup

Sun Dried Cherries

Mint Leaves

Crust.

Preheat oven to 325°F.
Mix the wafer crumbs and melted butter together.
Press the mixture into the bottom and on inch up the sides of a 10“ spring form pan.
Bake for 5 minutes.

Sun Dried Cherry Layer
In a saucepan add the arrowroot flour or cornstarch to the sun dried cherry sauce. Bring to a boil and cook until mixture thickens slightly. Pour the mixture over the baked crust.

Set aside.

Chocolate Mocha Filling

Preheat oven to 275°F.
Melt the chocolate mocha sauce in the micro wave or in a sauce pan. Using an electric mixer beat the cheese until fluffy. Beat in sugar, then eggs 1 at a time. Gradually beat in flour, vanilla and coffee liqueur. Slowly add the melted chocolate mocha sauce.
Pour the mixture over the sun dried cherry layer and place in oven and bake for 1-1/2 to 2 hours, or until set. To prevent the top from cracking run a knife around the inner edge of the pan and immediately place the cake in the refrigerator to cool.

Coffee Liqueur Topping

Preheat oven to 400°F
Stir the sour cream, sugar and coffee liqueur together. Spread over the cooled chocolate filling.
Bake for 10 minutes. Remove from oven and allow to cool at room temperature.

Refrigerate.

To Serve
Garnish with chocolate espresso beans and sun dried cherries.
Slice and serve with fresh mint.

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