Thursday, 17 March 2016 11:19

Chocolate Mocha Cheesecake

 

Cheesecake Crust: 
1 1/3 cups oreo cookie crumbs

6 Tbsp. (3/4 stick) unsalted butter 

 

Cheesecake filling: 
2 1/2 cups cream cheese, room temperature 
3/4 cup sugar

1/4 cup heavy cream

1 Tablespoon espresso powder
1 1/2 Tbsp. cornstarch 
3 large eggs 
3 large egg yolks 

 

Chocolate Sauce:

8 oz. semisweet chocolate, melted
2 oz. heavy cream

1 Tablespoon vanilla extract

 

Preheat the oven to 350° F. Melt butter and pour over crumbs in a large mixing bowl. Mix ingredients together until crumbs are well saturated by butter.  Press crumb mixture into pan and up sides of a 9 inch spring form pan. Bake in oven for 8-12 minutes until crust feels dry and firm.

 

Mix cornstarch and espresso powder into heavy cream until thoroughly mixed together. Set aside.

 

In a kitchen mixer, beat the cream cheese to a smooth consistency.  Mix in sugar.   Beat in eggs and yolks a little at a time. Add the espresso mixture and mix to a smooth batter. 

 

Wrap the outside of the cooled spring form pan with cling wrap and then aluminum foil. This is to prevent water from seeping into the cake.  Sit the spring form in a baking dish and pour the cheesecake filling into the spring form. Fill the baking dish with boiling water to come about half way up the spring form pan.

 

Bake in the water bath for approximately 35-45 minutes until the top of the cheesecake is firm but underneath is still slightly giggly. Remove spring form from pan in oven and immediately remove foil and wrap.  Allow the cheesecake to cool. Then refrigerate overnight to set.

 

Over a double boiler, melt chocolate.  Once melted, stir in heavy cream and vanilla extract.  Set chocolate mixture aside to cool slightly. Over a very cold cheesecake pour ganache and allow it to drip a little over the sides.  Chill to solidify the chocolate ganache.

Read 1007 times Last modified on Friday, 18 March 2016 06:16