Recipe by CHRISSYG
From Feb. 2002 Bon Appetit. I've made this recipe several times and it is so decadent! Definately worth the time it takes. Each time I make it, though it seems to go much quicker. Don't skimp on the ingredients. I once had to toss the whole thing because I used low fat and generic brand ingredients. They have a higher water content that this recipe cannot handle. Make this one day ahead for best flavor.
Top Review by Andrew Mollmann
Absolutely deliciously decadent. Having celiac disease, I made it gluten-free. Just the perfect amount of coffee flavor so that coffee lovers and non coffee lovers alike enjoyed it. For the crust, I used a 5oz package of Pamela's Wheat Free Dark Chocolate Chocolate Chunk Cookies and half a package of gluten free Oreos (K-Too's). The 7 tbsp butter used in the crust ended up being too much; the crust was very runny before baking it and after it was baked it slumped down the sides. When the whole cake was cooked, about 2-3 tbsp of butter seeped out of the bottom. For the 6oz coarsely chopped chocolate, I used Ghirardelli Intense Dark Espresso Escape 60% Cacoa to get some coffee flavor in the crust. The directions say to only put 2 cups of the ganache in the cheesecake. This only ends up being about half of what is made. The piping on the top only requires about half a cup of the ganache (at most), so about half of it ended up being wasted. I'd recommend (and this is what I'll do the next time I make it) putting 3 or 3.5 cups of the ganache on top of the crust instead of just 2 cups. I thought the layer of fudge was the best part and would have liked it a little thicker. I followed the filling directions exactly. However, I couldn't find espresso beans (is there a difference between espresso beans and coffee beans?) so I just used 2 tbsp of ground coffee beans instead. For the main baking, my cake required much longer than the prescribed 1:05 @ 350F. I ended up cooking it for about 1:30 and it still wasn't really as firm as I would have liked, but it was starting to burn on the top. Maybe 1:45-2:00 at a slightly lower temperature would have better. On the topping, I piped a lattice with the leftover ganache at room temperature. It was the perfect consistency for piping; I didn't have to warm it up or cool it at all. Instead of plain espresso beans, I garnished the top with Starbucks Milk Chocolate Covered Espresso Beans. Thanks for an amazing recipe!
- 1 (9 ounce) box chocolate wafer cookies
- 6 ounces bittersweet chocolate (not unsweetened) or 6 ounces semisweet chocolate, coarsely chopped
- 1⁄2 cup packed dark brown sugar
- 1⁄8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
- 1 1⁄2 cups whipping cream
- 20 ounces bittersweet chocolate (not unsweetened) or 20 ounces semisweet chocolate, chopped
- 1⁄4 cup Kahlua or 1⁄4 cup other coffee-flavored liqueur
- 4 (8 ounce) packages cream cheese, room temperature
- 1 1⁄3 cups sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or 2 tablespoons instant coffee crystals
- 2 tablespoons ground whole espresso beans (medium-coarse grind)
- 1 tablespoon vanilla extract
- 2 teaspoons mild-flavored light molasses
- 4 large eggs
- 1 1⁄2 cups sour cream
- 1⁄3 cup sugar
- 2 teaspoons vanilla extract
Directions See How It's Made
- For 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-inch-diameter springform pan with 3-inch-high sides.
- Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
- For ganache:.
- Bring whipping cream to simmer in large saucepan.
- Remove from heat; add chocolate and Kahlúa.
- Whisk until chocolate is melted and ganache is smooth.
- Pour 2 cups ganache over bottom of crust.
- Freeze until ganache layer is firm, about 30 minutes.
- Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
- For filling.
- Position rack in middle of oven and preheat to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until blended.
- Beat in flour.
- Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
- Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
- Pour filling over cold ganache in crust.
- Place cheesecake on rimmed baking sheet.
- Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes.
- Transfer cheesecake to rack.
- Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
- Maintain oven temperature.
- For topping:.
- Whisk sour cream, sugar, and vanilla in medium bowl to blend.
- Pour topping over hot cheesecake, spreading to cover filling 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 inch apart.
- Repeat in opposite direction, making lattice.
- Pipe rosettes of ganache around top edge of cake.
- Garnish with coffee beans, if desired.
- Chill until lattice is firm, at least 6 hours.
- (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.).