Chocolate Cappucino Cheesecake
A rich and decadent cheesecake that combines the classic flavours of coffee and chocolate with a spiced chocolate crust.
Yield
10 servingsPrep
45 minCook
45 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
cream cheese
room temp |
|
| 1 | cup |
sugar
white |
|
| 3 | large |
eggs
|
|
| 8 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | cup |
sour cream
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
instant coffee, espresso
dissolved in 1/4 cup hot water |
|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
confectioners |
|
| 2 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
| Chocolate crust | |||
| 1 | cup |
chocolate wafer crumbs
|
* |
| ¼ | cup |
butter
soften |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
cream cheese
room temp |
|
| 237 | ml |
sugar
white |
|
| 3 | large |
eggs
|
|
| 231.2 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 237 | ml |
sour cream
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
instant coffee, espresso
dissolved in 1/4 cup hot water |
|
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
confectioners |
|
| 3E+1 | ml |
liqueur
coffee flavor, such as kahlua |
|
| Chocolate crust | |||
| 237 | ml |
chocolate wafer crumbs
|
* |
| 59 | ml |
butter
soften |
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
Directions
Chocolate Crust:
Combine chocolate wafer crumbs, soften butter, sugar and cinnamon. Mix well. Press mixture into buttered springform pan.
Cheesecake: 1. Prepare crust. Set aside. 2. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended.
Add eggs, one at a time. Beat at low speed until very smooth.
Melt chocolate with cream over boiling water, stir until smooth. Blend well with cheese mixture. Add sour cream, salt, coffee liqueur and vanilla; beat until smooth.
Turn into pan. Bake in center of oven at 350℉ (180℃) for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn off oven;leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours.
Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves if desired.
*CHOCOLATE LEAVES** Brush real leaves on one side with melted chocolate. Freeze until firm. Peel off leaves. Freeze until needed.
