By CHRISSYG on February 21, 2005
Photo by newmama
Photo by newmama
"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."
Serving Size: 1 (291 g)
Servings Per Recipe: 12
"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!"
"This is an AMAZING dessert, well worth the effort. I did everything according to the directions. I messed up a little on the lattice piping, but just warmed up the remainder of the ganache and spread it evenly on top, and then decorating with piped whipped cream and chocolate covered espresso beans. No one knew the difference! I used 70% Lindt chocolate and regular cream cheese (not light). I will say that this is not a dessert for those concerned about cost, as it cost about $50 Canadian to make. Everyone raved about this dessert though and I will definitely make it again - and soon!"
"Oh My God This is the sure fire way to anybodys heart. Definetly worth the time"