"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Alex's Cappuccino-Fudge Cheesecake Recipe

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This recipe for Alex's Cappuccino-Fudge Cheesecake, by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alexandra Watters
Added: Tuesday, November 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 9oz. box chocolate wafer cookies
6 oz. bittersweet(not unsweetened) or semisweet chocolate, coarsely chopped
1/2 c. (packed) brown sugar
1/8 tsp. ground nutmeg
7 T. hot melted unsalted butter
Ganache:
1 1/2 c. whipping cream
20 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 c. Kahlua or other coffee-flavored liquor
Filling:
4 8oz. packages cream cheese, room temp
1 1/3 c. sugar
2 T. all purpose flour
2 T. dark rum
2 T. instant espresso powder or coffee crystals
2 T. ground whole espresso coffee beans(medium-coarse grind)
1 T. vanilla extract
1 T. mild flavored (light) molasses
4 large eggs
Topping:
1 1/2 c. sour cream
1/3 c. sugar
2 tsp. vanilla extract
Espresso coffee beans (optional)

Directions:
Directions:
Crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-in. diameter springform pan with 3 in. high sides. Wrap plastic around fingers and press crumb mixture firmly up sides to within 1/2 in. of top edge, then over bottom of pan.(Step 1)
Ganache:
Bring whipping cream to a simmer in large saucepan. Remove from heat; add chocolate and Kahula. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust (Step 2). Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temp to use later for creating lattice pattern.
Filling:
Position rack in middle of oven and preheat to 350. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat flour. Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in 1 egg at a time, occasionally scraping down sides of bowl. Pour filing over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked edges, and center 2 in. moves slightly when pan is gently shaken, about 1 hour 5 minutes (Step 3). Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temp.
Topping:
Whisk sour cream, sugar and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours. run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 in. apart. Repeat it opposite direction, making lattice (Step 4).

 

 

 

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