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Cappuccino-Fudge Cheesecake




Source of Recipe


February 2002 Bon Apetite






List of Ingredients



• Crust:
  
• 1 - 9 oz box chocolate wafer cookies
  
• 6 oz bittersweet (not unsweetened) or semi-sweet chocolate, coarsely chopped
  
• 1/2 cup (packed) dark brown sugar
  
• 1/8 tsp nutmeg
  
• 7 Tbsp hot melted unsalted butter
  
• Ganache:
  
• 1 1/2 cups whipping cream
  
• 20 oz bittersweet or semisweet chocolate, chopped
  
• 1/4 cup Kahlua or coffee flavored liqueur
  
• Filling:
  
• 4 - 8 oz packages cream cheese, room temperature
  
• 1 1/3 cups sugar
  
• 2 Tbsp all purpose flour
  
• 2 Tbsp dark rum
  
• 2 Tbsp instant espresso powder or coffee crystals
  
• 2 Tbsp ground whole espresso coffee beans
  
• 1 Tbsp vanilla extract
  
• 2 tsp mild flavored (light) molasses
  
• 4 large eggs
  
• Topping:
  
• 1 1/2 cups sour cream
  
• 1/3 cup sugar
  
• 2 tsp vanilla extract
  
• Espresso coffee beans (optional)
  






Instructions



1. For Crust: Finely grind cookies, chopped chocolate, brown sugar and nutmeg in food 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.
   
2. For Ganache: Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlua. 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 lattice pattern.
   
3. For Filling: Position rack in middle of oven and preheat to 350 degrees. 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 disolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
   
4. 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.
   
5. For Topping: 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.
   
6. Run small 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 cake, spacing about 1 inch apart. Repeat in opposite direction, making lattice pattern. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours.
   






Final Comments


12 servings.