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Kahlua and Espresso Chocolate Cheesecake

Source of Recipe


From "Maida Heatter's Best Dessert Book Ever"






List of Ingredients



• -- Crust --
  
• 1/2 cup hazelnuts
  
• 2 Tbsp sugar
  
• 3/4 cup fine chocolate wafer crumbs
  
• 4 Tbsp unsalted butter, melted
  
• 4 ounces semisweet chocolate, finely chopped
  
• .
  
• -- Filling and Glaze --
  
• 1 lb. semisweet chocolate, finely chopped
  
• 1-1/2 cups whipping cream, divided
  
• 3 Tbsp unsweetened cocoa powder
  
• 3 Tbsp instant espresso or coffee powder
  
• 1/4 tsp salt
  
• 1/2 cup Kahlua
  
• 2 lbs. cream cheese, at room temperature
  
• 1 cup sugar
  
• 4 eggs
  
• 3 Tbsp red currant jelly
  






Instructions



1. To prepare the crust: Place the hazelnuts in a small baking pan and toast in a preheated 350-degree oven for about 7 to 10 minutes, or until the skins start to crack. Cool slightly. Rub the nuts together in a kitchen towel to loosen the skins and cool completely. Place the nuts and sugar in a food processor and process to a fine texture.
   
   
2. Combine the nuts with the chocolate wafer crumbs; add the melted butter and stir to mix. Press into the bottom of a 9-inch springform pan. Bake in a preheated 375-degree oven 8 minutes. Place the pan in the freezer until cold.
   
   
3. Melt the chocolate in the top of a double boiler set over hot water. Pour over the cold crust, spreading with the back of a teaspoon. Butter the sides of the pan with melted butter and a pastry brush. Wrap the bottom of the pan in a double layer of heavy aluminum foil. Set the pan aside.
   
   
4. To prepare the filling: Put the pound of chocolate into the top of a double boiler and set over hot water. Melt, stirring occasionally. When almost melted, remove from the heat and stir until completely melted. Set aside.
   
   
5. In a 1-quart saucepan set over medium heat, scald 1/2 cup of the cream. Sift in the cocoa, espresso and salt. Whisk until smooth. Cook for a few minutes, stirring constantly. Then remove from the heat and stir in the remaining 1 cup cream and the Kahlua. Set aside.
   
   
6. In the large bowl of an electric mixer, beat the cream cheese until completely soft and smooth. There should be no lumps in the cream cheese. Add the sugar and beat, scraping occasionally with a spatula. Then add the chocolate, followed by the cream mixture. Add the eggs, beating just to incorporate. Pour the mixture into the pan.
   
   
7. Place the cake pan in a larger pan. Add about 1 inch of hot water to the larger pan. Bake in a preheated 350-degree oven 1 hour. Turn off the heat and let the cake stand in the oven with the door closed 1 hour. Remove the cake pan; remove the aluminum foil. Cool on a rack.
   
   
8. Remove the sides of the pan. Refrigerate until completely cooled. Melt the currant jelly over low heat. Brush over the top of the cheesecake. Refrigerate, loosely covered, until ready to serve.
   
   Makes 20 servings.