Chocolate Cappuccino Cheesecake
28 people added this to their Recipe Box
Two layers of complete indulgence make this cheesecake a surefire hit. Look for instant espresso powder (such as Medaglia D'Oro or Nescaf?spresso) in most supermarkets and specialty food stores.
Servings: 12 to 16
Ingredients:
Chocolate Cappuccino Cheesecake
Photography by Edward Pond
| 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% |
Suggested Recipes
-
1-1/2 cups (375 mL) chocolate wafer crumbs
1/4 cup (50 mL) butter, melted
Filling:
4 oz (125 g) bittersweet chocolate, chopped
4 oz (125 g) white chocolate, chopped
3 pkg (each 8 oz/250 g) cream cheese, softened
4 eggs
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) whipping cream
1 tbsp (15 mL) instant espresso powder
Topping:
1 tsp (5 mL) instant espresso powder
1/2 cup (125 mL) 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.
Tags:
Cakes; Cheese/Other Dairy; Eggs; Chocolate; Sugar/Sweets; Bake; Boil/Simmer; Freeze or Refrigerate; Make-Ahead; Entertaining;
Source
Canadian Living Magazine: December 2008
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »