Post by Deleted on Feb 7, 2016 16:48:59 GMT -6
CAPPUCCINO-FUDGE CHEESECAKE
BON APPÉTIT FEBRUARY 2002
www.epicurious.com/recipes/food/views/cappuccino-fudge-cheesecake-106231
12 servings
Crust
1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in
processor. Add butter and process until crumbs begin to stick
together, scraping down bowl occasionally, about 1 minute. Transfer
crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap
plastic wrap around fingers and press crumb mixture firmly up sides to
within 1/2 inch of top edge, then over bottom of pan.
Ganache
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur
Bring whipping cream to simmer in large saucepan. Remove from heat;
add chocolate and Kahlúa. Whisk until chocolate is melted and ganache
is smooth. Pour 2 cups ganache over bottom of crust. Freeze until
ganache layer is firm, about 30 minutes. Reserve remaining ganache;
cover and let stand at room temperature to use later for creating
lattice pattern.
Filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs
Position rack in middle of oven and preheat to 350°F. Using electric
mixer, beat cream cheese and sugar in large bowl until blended. Beat
in flour. Stir rum, espresso powder, ground coffee, vanilla, and
molasses in small bowl until instant coffee dissolves; beat into cream
cheese mixture. Beat in eggs 1 at a time, occasionally scraping down
sides of bowl.
Pour filling over cold ganache in crust. Place cheesecake on rimmed
baking sheet. Bake until top is brown, puffed and cracked at edges,
and center 2 inches moves only slightly when pan is gently shaken,
about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes
while preparing topping (top of cheesecake will fall slightly).
Maintain oven temperature.
Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour
topping over hot cheesecake, spreading to cover filling completely.
Bake until topping is set, about 10 minutes. Transfer cheesecake to
rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
Run small sharp knife between crust and pan sides to loosen cake;
release pan sides. Transfer cheesecake to platter. Spoon reserved
ganache into pastry bag fitted with small star tip. Pipe 6 diagonal
lines atop cheesecake, spacing 1 inch apart. Repeat in opposite
direction, making lattice. Pipe rosettes of ganache around top edge of
cake. Garnish with coffee beans, if desired. Chill until lattice is
firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in
foil, forming dome over lattice; keep chilled.)
Garnish
Espresso coffee beans (optional)
BON APPÉTIT FEBRUARY 2002
www.epicurious.com/recipes/food/views/cappuccino-fudge-cheesecake-106231
12 servings
Crust
1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in
processor. Add butter and process until crumbs begin to stick
together, scraping down bowl occasionally, about 1 minute. Transfer
crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap
plastic wrap around fingers and press crumb mixture firmly up sides to
within 1/2 inch of top edge, then over bottom of pan.
Ganache
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur
Bring whipping cream to simmer in large saucepan. Remove from heat;
add chocolate and Kahlúa. Whisk until chocolate is melted and ganache
is smooth. Pour 2 cups ganache over bottom of crust. Freeze until
ganache layer is firm, about 30 minutes. Reserve remaining ganache;
cover and let stand at room temperature to use later for creating
lattice pattern.
Filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs
Position rack in middle of oven and preheat to 350°F. Using electric
mixer, beat cream cheese and sugar in large bowl until blended. Beat
in flour. Stir rum, espresso powder, ground coffee, vanilla, and
molasses in small bowl until instant coffee dissolves; beat into cream
cheese mixture. Beat in eggs 1 at a time, occasionally scraping down
sides of bowl.
Pour filling over cold ganache in crust. Place cheesecake on rimmed
baking sheet. Bake until top is brown, puffed and cracked at edges,
and center 2 inches moves only slightly when pan is gently shaken,
about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes
while preparing topping (top of cheesecake will fall slightly).
Maintain oven temperature.
Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour
topping over hot cheesecake, spreading to cover filling completely.
Bake until topping is set, about 10 minutes. Transfer cheesecake to
rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
Run small sharp knife between crust and pan sides to loosen cake;
release pan sides. Transfer cheesecake to platter. Spoon reserved
ganache into pastry bag fitted with small star tip. Pipe 6 diagonal
lines atop cheesecake, spacing 1 inch apart. Repeat in opposite
direction, making lattice. Pipe rosettes of ganache around top edge of
cake. Garnish with coffee beans, if desired. Chill until lattice is
firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in
foil, forming dome over lattice; keep chilled.)
Garnish
Espresso coffee beans (optional)
