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Chocolate Coffee Cheesecake

Source of Recipe

Fine Cooking Issue 104


Recipe Introduction

"Who needs a mochaccino when you can get your coffee-chocolate fix in this creamy cheesecake?"

Recipe Link: https://tinyurl.com/mpj6y7rz

List of Ingredients

â—¦ 8 ounces chocolate wafers, finely crushed (2 cups of crumbs)
â—¦ 3 tablespoons granulated sugar
â—¦ 7 tablespoons unsalted butter, melted
â—¦ 3 (8-ounce) packages cream cheese, at room temperature
â—¦ ¾ cup crème fraîche
â—¦ 2 tablespoons all-purpose flour
â—¦ Table salt
â—¦ 1 ¼ cups granulated sugar
â—¦ 1 tablespoon pure vanilla extract
â—¦ 2 teaspoons instant espresso powder
â—¦ 4 large eggs, at room temperature
â—¦ Chocolate-covered espresso beans, for garnish


Recipe

Position a rack in the center of the oven and heat the oven to 375° F. In a medium bowl, stir together the chocolate wafer crumbs and 3 tablespoons granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300° F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1 ¼ cups granulated sugar and continue beating until well blended and smooth

Add the vanilla and instant espresso powder and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300° F until the center jiggles like Jello when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least eight hours and up to three days. The cake can also be frozen at this point for up to 1 month.

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate-covered espresso beans and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Makes 10 to 12 servings