March 5, 2013

In the Kitchen: Coffee Fudge Cheesecake

Birthdays only happen once a year, so I believe you should have whatever dessert you want. I enjoy the classic birthday cake, but for Will, he prefers cheesecake. I find regular cheesecake to be heavy and dull, so I always like to switch it up. Last year, I made and almond flavored cheesecake. This year, I was in the mood for chocolate, and you can never go wrong with a classic combination like chocolate and coffee. Warning, this cheesecake is rich. So rich, you can only have a little piece. Will's birthday was two weeks ago, and we still have leftovers in the fridge. Make this cheesecake for a crowd if you do not want leftovers for weeks.

Coffee Fudge Cheesecake
Adapted from Epicurious


15 ounces chocolate wafer cookies (I removed the cream filling)
5 ounces melted unsalted butter

1 1/2 cups whipping cream
20 ounces bittersweet chocolate
1/4 cup Kahlua

4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons all-purpose flour
2 tablespoons dark rum
2 tablespoons instant ground espresso
1/4 cup coffee
1 tablespoon vanilla extract
4 large eggs, room temperature 

Preheat oven to 350. In a food processor combine chocolate wafer cookies and melted unsalted butter. Pulse until crumbs begin to stick together. Transfer crumbs to a 9 inch cheesecake pan and press into bottom of the pan. Once crumbs are firmly packed, back for 10 minutes and let cool.

In a heavy sauce pan scald whipping cream. Remove from heat and add bittersweet chocolate and Kahlua. Stir until chocolate is melted and smooth. Pour 3/4 of the ganache over the crust. Place in freezer and freeze until solid, about 30 minutes. Save remaining ganache for topping.

In a large bowl beat cream cheese and sugar with an electric mixer until light and fluffy. Add flour, dark rum, instant ground espresso, coffee, and vanilla extract to the cream cheese mixture. Blend until combined. Add eggs one at a time, scrapping down the sides of the bowl to make sure everything is combined.

Pour cream cheese mixture over the ganache and bake for 1 hour until top is browned and puffed. The middle will remain slightly jiggly. Remove from oven and allow to cool. Once cooled, spoon leftover ganache mixture over the cheesecake to your liking. Keep chilled.


No comments:

Post a Comment


site design + development by kelly christine studio