Name of EventUSA - Independence Day
|Preparation time||40-50 minutes|
|Cooking time||1-1/2 hours + cooling time about 3 hours|
For the Crust
- 9 chocolate sandwich cookies, finely processed into crumbs
- 6 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 unsalted butter, melted and cooled
- 10-inch springform pan,
- 1 1/2 cups heavy cream
- 20 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
- 4 packages of 8-ounce cream cheese at room temperature
- 1 1/3 cups sugar
- 2 tablespoons all purpose/plain flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or coffee crystals
- 1 tablespoon pure vanilla extract
- 2 teaspoons mild-flavored (light) molasses
- 4 large eggs
- 16 ounces sour cream
- 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- Dark Chocolate Covered Coffee Beans Bag 6 Ounces (170 Grams)
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For the crust:
- Combine cookie crumbs, chopped chocolate, brown sugar, nutmeg, and melted butter; press into the pan bottom and sides, to within-1/2 inch of top edge.
- Chill while you make the ganache.
For the ganache:
- Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa.
- Whisk until chocolate is melted and ganache is smooth. Pour 1 to 1 1/2 cups ganache over bottom and sides of chilled crust.
- Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for garnish
For the filling:
- Combine cookie crumbs, chopped chocolate, brown sugar, nutmeg, and melted butter; press into the pan, bottom and sides, to within-1/2 inch of top edge.
- Chill while you make the ganache.
- Bring whipping cream to simmer in a large saucepan. Remove from the heat; add chocolate and coffee liquer.
- Whisk until chocolate is melted and ganache is smooth.
- Pour 1 to 1 1/2 cups ganache over bottom and sides of chilled crust. Freeze until ganache layer is firm, about 30 minutes.
- Reserve remaining ganache; cover and let stand at room temperature to use later for garnish.
- Position rack in middle of oven and preheat to 350F.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on low speed until smooth. Add flour, rum, espresso powder, vanilla, and molasses. Add eggs, 1 at a time, occasionally scraping down sides of bowl if needed.
- Pour filling into frozen cookie crumb and ganache crust.
- Place cheesecake on rimmed 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.
- Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
- Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes.
- Transfer cheesecake to cooling rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
Bringing it all together:
- Run small sharp knife between the crust and pan sides to loosen cake; release pan sides.
- Transfer cheesecake to platter. Using a pastry bag and tips of your choice, pipe ganache in a lattice design on top of the cheesecake, and pipe a decorative border around top edge.
- Garnish with coffee beans, if desired. Chill until lattice is firm (15 minutes or so).
- Cheesecake can be made up to 4 days ahead. Keep chilled in an airtight container.