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Cappuccino Fudge Cheesecake




Source of Recipe


TNT Recipeletter


List of Ingredients




1 box (9 ounces) chocolate wafer cookies
26 ounces bittersweet baking chocolate (divided)
1/2 cup packed dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted butter
1 1/2 cups whipping cream
1/4 cup coffee-flavored liqueur
4 packages (8 ounces each) cream cheese
1 1/3 cups sugar
2 tablespoons flour
2 tablespoons dark rum
2 tablespoons instant espresso powder
2 tablespoons ground espresso beans
1 tablespoon plus 2 teaspoons vanilla extract (divided)
4 eggs
1 1/2 cups sour cream
1/3 cup granulated sugar


Recipe



Finely grind cookies, 6 ounces of the chocolate (coarsely chopped),
brown sugar and nutmeg in food processor. Add butter and process
until crumbs begin to stick together, about 1 minute. Transfer crumbs
to deep, 10-inch springform pan. Press mixture on bottom and up sides
of pan.

Prepare ganache. Bring whipping cream to simmer in large saucepan.
Remove from heat; add remaining chocolate and liqueur. Whisk until
chocolate is melted and ganache is smooth. Pour 2 cups of ganache
over bottom of crust; reserve remaining ganache, covered, in
refrigerator. Freeze cheesecake crust until ganache layer is firm,
about 30 minutes.

Preheat oven to 350 degrees.

Using electric mixer, beat cream cheese and sugar until blended. Beat
in flour. In separate small bowl, place rum, espresso powder, ground
beans and 1 tablespoon vanilla and stir until instant coffee
dissolves. Beat into cream cheese mixture, then beat in eggs 1 at a
time. Pour filling over cold ganache. Bake until lightly browned,
about 1 hour. Remove from oven but leave oven at 350 degrees. Let
cheesecake cool 15 minutes.

Meanwhile, prepare topping: Whisk sour cream, sugar and remaining 2
teaspoons vanilla in medium bowl to blend. Pour topping over warm
cheesecake. Return to oven and bake until topping is set, about 10
minutes. Let cool on rack about 30 minutes, then refrigerate until
cold.

Meanwhile, remove leftover ganache from refrigerator to return it to
room temperature.

When cheesecake is cold and ganache spreadable, spoon ganache into
pastry bag fitted with small star. Pipe 6 diagonal lines atop
cheesecake. Repeat in opposite direction, making a lattice. Pipe
rosettes of ganache around top edge. Garnish with coffee beans. Makes
about 12 servings.