Prep 2 hrs
Cook 1 hr 6 mins
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.
- 255.14 g box chocolate wafer cookies
- 170.09 g bittersweet chocolate (not unsweetened) or 170.09 g semisweet chocolate, coarsely chopped
- 118.29 ml packed dark brown sugar
- 0.59 ml ground nutmeg
- 103.53 ml hot melted unsalted butter
- 354.88 ml whipping cream
- 566.99 g bittersweet chocolate (not unsweetened) or 566.99 g semisweet chocolate, chopped
- 59.14 ml Kahlua or 59.14 ml other coffee-flavored liqueur
- 4 (907.18 g) package cream cheese, room temperature
- 314.66 ml sugar
- 29.58 ml all-purpose flour
- 29.58 ml dark rum
- 29.58 ml instant espresso powder or 29.58 ml instant coffee crystals
- 29.58 ml ground whole espresso beans (medium-coarse grind)
- 14.79 ml vanilla extract
- 9.85 ml mild-flavored light molasses
- 4 large eggs
- 354.88 ml sour cream
- 78.07 ml sugar
- 9.85 ml vanilla extract
- 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.).
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!
This is by far the best cheesecake ever. Very rich! I highly recommend slicing it as small as possible (using a sharp knife dipped in HOT water works REALLY well to make clean smooth cuts. Make sure you wipe the knife off after each cut to keep them pretty.) Also, frosting the whole cheesecake with the ganache is an easy way to hide piping mistakes, it does make it even richer and slightly more difficult to slice. (Also, adding 1/4 cup extra Kahlua to the ganache gives it a little more pep) The recipe may seem a little intimidating, but it's actually fairly easy to make. The hardest parts for me is getting all the chocolate ground up for the crust, and getting the lattice piped. At room temperature the ganache is far to hard to pipe smoothly, not warmed completely it will be inconsistant texture, and completely warm will run out of the pastery bag. I've found it easiest to warm the ganache completely to make sure it's smooth, then let it cool (be patient, it takes a little while). Stir it occasionally to make sure it's cooling evenly, and put it in your pastery bag as soon as it looks firm enough that it won't run out all over.
This is the first time I am rating a recipe without every tasting it myself, but I couldn't NOT rate it after the RAVE reviews it got! Everyone at the party loved it and some said it was the best dessert they have ever had, much better than any restaurant or bakery. I actually followed the version from annies-eats.com which was just a chocolate cookie crust, cut the cheese back to 24 oz, sugar to 1 cup and espresso powder to 2 tbs (leaving out the ground beans), and 3 eggs. The ganache and topping amounts were the same. I can't imagine a taller cheesecake, and everyone said it was very rich (that didn't stop them from eating it all though!). Even 2 vegans cracked and tried it, along with my 3 year old son who doesn't love dessert and coffee flavor is strong for kids, but he loved it!