Cappuccino-Fudge Cheesecake

READY IN: 3hrs 6mins
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!

Ingredients Nutrition

Directions

  1. For crust:.
  2. Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
  3. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
  4. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
  5. 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.
  6. For ganache:.
  7. Bring whipping cream to simmer in large saucepan.
  8. Remove from heat; add chocolate and Kahlúa.
  9. Whisk until chocolate is melted and ganache is smooth.
  10. Pour 2 cups ganache over bottom of crust.
  11. Freeze until ganache layer is firm, about 30 minutes.
  12. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
  13. For filling.
  14. Position rack in middle of oven and preheat to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until blended.
  15. Beat in flour.
  16. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
  17. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
  18. Pour filling over cold ganache in crust.
  19. Place cheesecake on rimmed baking sheet.
  20. 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.
  21. Transfer cheesecake to rack.
  22. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
  23. Maintain oven temperature.
  24. For topping:.
  25. Whisk sour cream, sugar, and vanilla in medium bowl to blend.
  26. Pour topping over hot cheesecake, spreading to cover filling completely.
  27. Bake until topping is set, about 10 minutes.
  28. Transfer cheesecake to rack.
  29. Refrigerate hot cheesecake on rack until cool, about 3 hours.
  30. Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
  31. Transfer cheesecake to platter.
  32. Spoon reserved ganache into pastry bag fitted with small star tip.
  33. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
  34. Repeat in opposite direction, making lattice.
  35. Pipe rosettes of ganache around top edge of cake.
  36. Garnish with coffee beans, if desired.
  37. Chill until lattice is firm, at least 6 hours.
  38. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.).

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