Cappuccino-Fudge Cheesecake

Name: Cappuccino-Fudge Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 255 grams box chocolate wafer cookies; 2 Tbsps instant espresso powder or coffee crystals; 907 grams packages cream cheese, room temperature; 118 milliliters (packed) dark brown sugar; 2 Tbsps dark rum; 4 larges eggs; 2 Tbsps ground whole espresso coffee beans (medium-coarse grind); 0 teaspoons ground nutmeg; 59 milliliters Kahlúa or other coffee-flavored liqueur; 2 teaspoons mild-flavored (light) molasses; 567 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 355 milliliters sour cream; 79 milliliters sugar; 7 Tbsps hot melted unsalted butter; 2 teaspoons vanilla extract; 355 milliliters whipping cream

This recipe serves 12. One portion of this dish contains about 12g of protein, 72g of fat, and a total of 951 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up rum, eggs, ground nutmeg, and a few other things to make it today.

Instructions

Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.

Ingredients you will need

Brown Sugar

Chocolate

Nutmeg

Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.

Ingredients you will need

Butter

Equipment you will use

Bowl

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.

Ingredients you will need

Wrap

Equipment you will use

Springform Pan

Plastic Wrap

Bring whipping cream to simmer in large saucepan.

Ingredients you will need

Whipping Cream

Equipment you will use

Sauce Pan

Remove from heat; add chocolate and Kahlúa.

Ingredients you will need

Chocolate

Kahlua

Whisk until chocolate is melted and ganache is smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

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.

Ingredients you will need

Crust

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.

Ingredients you will need

Ground Coffee

Cream Cheese

Molasses

Vanilla

All Purpose Flour

Sugar

Egg

Rum

Equipment you will use

Hand Mixer

Bowl

Oven

Pour filling over cold ganache in crust.

Ingredients you will need

Crust

Place cheesecake on rimmed baking sheet.

Equipment you will use

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.

Equipment you will use

Oven

Frying Pan

Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

Equipment you will use

Oven

Whisk sour cream, sugar, and vanilla in medium bowl to blend.

Ingredients you will need

Sour Cream

Vanilla

Sugar

Equipment you will use

Whisk

Bowl

Pour topping over hot cheesecake, spreading to cover filling completely.

Bake until topping is set, about 10 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Crust

Equipment you will use

Knife

Frying Pan

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.

Equipment you will use

Pastry Bag

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.)

Ingredients you will need

Coffee Beans