Chocolate Cappuccino Cheesecake
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Chocolate Cappuccino Cheesecake
Photography by Edward Pond
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 405 |
| pro | 7 g |
| total fat | 31 g |
| sat. fat | 18 g |
| carb | 27 g |
| fibre | 1 g |
| chol | 120 mg |
| sodium | 246 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 11 |
| vit A | 26 |
| folate | 9 |
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.
Ingredients
- 1-1/2 cups chocolate wafer crumbs
- 1/4 cup butter, melted
- Filling
- 4 oz bittersweet chocolate, chopped
- 4 oz white chocolate, chopped
- 3 pkg (each 8 oz/250 g) cream cheese, softened
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup whipping cream
- 1 tbsp instant espresso powder
- Topping
- 1 tsp instant espresso powder
- 1/2 cup whipping cream
Preparation
Line 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.
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.
Source : Canadian Living Magazine: December 2008
- Keywords : Dessert; Bake; Refrigerate/Chill; Chocolate; Cream cheese; Coffee;
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