Thursday, March 31, 2011

Mocha Cheesecake

2 cups crushed chocolate wafers
2 T ground coffee
1/2 stick melted butter
3 pounds cream cheese, at room temperature
2 cups sugar
3 shots of espresso, cooled
6 eggs, at room temperature
1 1/2 cups heavy cream
1/2 cup flour
pinch of salt
1/4 cup coffee liqueur
12 chocolate covered expresso beans

Preparing the cheesecake:
Preheat the oven to 350 degrees F.

Combine the crumbs, ground coffee and butter together. Mix well and press into a 10-inch spring-form pan. In a large food processor, with the metal blade, process the cream cheese until smooth. Add 1 1/2 cups of the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add 2 shots of the espresso and 1/2 cup of the heavy cream. Add the flour, salt and vanilla and blend until smooth. Pour into the prepared pan.

Bake for 1 hour and 15 minutes or until the cake is set. (If you insert a toothpick in the center of the cake, it will not come out clean. After the cake will continue to cook as it is cooling.) If the cake starts to get too dark on the top, place a sheet of aluminum foil over the top of the cake. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before garnishing with the espresso beans. Serve with a dollop of mocha whipped cream.

* * * * * *

Preparing the mocha whipped cream:
In the bowl of an electric mixer, fitted with a whip attachment, combine the remaining 1/2 cup sugar, shot of espresso, 1 cup cream, and coffee liqueur. Whip the cream to medium peaks.


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