Two layers of complete indulgence make this cheesecake a surefire hit. Look for instant espresso powder (such as Medaglia D'Oro or Nescafe espresso) in most supermarkets and specialty food stores.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2008
- 1 1/2 cup chocolate wafer crumbs
- 1/4 cup butter melted
- 4 oz bittersweet chocolate chopped
- 4 oz white chocolate chopped
- 3 pkg (each 8 oz/250 g) cream cheese softened
- 4 eggs
- 3/4 cups granulated sugar
- 1/4 cup whipping cream
- 1 tablespoon instant espresso powder
- 1 teaspoon instant espresso powder
- 1/2 cup whipping cream
MethodLine side of 9-inch (2.5 L) springform pan with parchment paper; set aside.
In small bowl, stir crumbs with butter; press into prepared pan. Bake in 350°F (180°C) oven until set, about 10 minutes; let cool on rack.
Filling: Meanwhile, in separate bowls over saucepan of hot (not boiling) water, melt bittersweet and white chocolate; let cool to room temperature.
In another bowl, beat cream cheese until fluffy; set aside.
In large heatproof bowl over saucepan of simmering water, beat eggs with sugar until thickened and digital thermometer registers 160°F (71°C), about 7 minutes. In 3 additions, beat in softened cream cheese until smooth.
Transfer half of the filling to separate bowl; beat in bittersweet chocolate and whipping cream. Pour over crust, smoothing top.
Stir espresso powder with 1 tsp (5 mL) hot water; beat into remaining filling along with white chocolate. Gently spoon over chocolate layer, smoothing top. Refrigerate until firm, about 8 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Topping: Sprinkle cheesecake with espresso powder. Remove side of pan. In bowl, whip cream; pipe into rosettes around top edge of cake. Cut with hot dry knife.
Nutritional facts Per each of 16 servings: about
- Sodium 246 mg
- Protein 7 g
- Calories 405.0
- Total fat 31 g
- Cholesterol 120 mg
- Saturated fat 18 g
- Total carbohydrate 27 g
- Iron 11.0
- Folate 9.0
- Calcium 7.0
- Vitamin A 26.0