FYI's Baking with Coffee
Espresso Cheese Cake
14 chocolate wafers - finely crushed
1 cup ground slivered almonds
1/4 cup butter, melted
3 oz. semisweet chocolate
2 tablespoons water
1 tablespoon. instant espresso coffee powder
3 tablespoons Kahlua
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 tsp. vanilla
4 eggs, slightly beaten
dark chocolate covered espresso beans
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In small bowl, combine chocolate wafers, almonds and butter.
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Press mixture evenly onto bottom and 2" up side of 9" springform
pan.
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Place in refrigerator.
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In small saucepan, combine chocolate, water and espresso
powder.
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Stir over low heat until chocolate starts to melt.
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Remove from heat, stirring until smooth.
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Stir in Kahlua
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Let cool
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In large mixer bowl, beat cream cheese, sugar, flour and
vanilla on medium speed until smooth
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Add eggs, beating on lowest mixer speed, just until blended
(do not overbeat).
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Reserve 2 cups of cream cheese mixture, set aside.
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Stir cooled chocolate mixture into remaining cream cheese
mixture, stirring just until combined.
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Pour into crust
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Place pan on baking sheet.
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Bake at 350o F until sides are set and center
is soft set (about 30 min.).
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Carefully pour reserved mixture around edge of cheesecake,
gently spread evenly over entire surface.
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Bake until center appears nearly set (20-25 min.).
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Cool 10 min. on wire rack.
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Using a thin knife, carefully loosen side of cheesecake from
pan.
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Cool 30 minutes more, remove side of pan.
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Cover and refrigerate for 4 hours.
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Garnish with chocolate covered espresso beans.
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with Coffee