Cappuccino Cheesecake
For the base:
1 cup graham cracker crumbs
1 tsp instant espresso powder
1 tsp cocoa powder
3 tbsp butter, melted*
For the cake:
500g cream cheese, at room temperature
125g brown sugar
50g white sugar
2 1/2 teaspoons instant espresso powder
2 large eggs
2 large egg yolks
1 tablespoon coffee liqueur
For the topping:
50g dark chocolate (I used 62%)
125g brown sugar
50g white sugar
2 1/2 teaspoons instant espresso powder
2 large eggs
2 large egg yolks
1 tablespoon coffee liqueur
For the topping:
50g dark chocolate (I used 62%)
1/3 cup sugar
50g butter
¼ cup strong coffee
1 tbsp coffee liqueur
For the base:
1) Mix the graham cracker crumbs with espresso powder and cocoa. Melt the butter and add to the mixture. Press into bottom of a pan and place in refrigerator.
For the cake:
2) Heat oven to 160 degrees. Fill a kettle with water and bring to a boil. Wash bowl of food processor, and combine in it the cream cheese, brown sugar, white sugar, espresso, eggs, egg yolks and liqueur. Process to make a smooth mixture with no coffee powder visible.
3) Cover outside of a pan with a protective layer of plastic wrap covered with a double layer of foil. Fill with cake batter, and place in a roasting pan. Pour boiling water into roasting pan to come about halfway up side of springform pan. Bake until middle of cake is set but not firm (it should still wobble), 40 to 50 minutes.
4) Remove cheesecake from water bath and place on a rack. Remove outer layers from pan and allow to cool completely. Refrigerate for at least a few hours, preferably overnight.
5) Remove cheesecake from refrigerator 20 to 30 minutes** before serving. To remove from pan, slide a knife around inside edge of pan, then release sides. Place cheesecake on a platter.
2) Heat oven to 160 degrees. Fill a kettle with water and bring to a boil. Wash bowl of food processor, and combine in it the cream cheese, brown sugar, white sugar, espresso, eggs, egg yolks and liqueur. Process to make a smooth mixture with no coffee powder visible.
3) Cover outside of a pan with a protective layer of plastic wrap covered with a double layer of foil. Fill with cake batter, and place in a roasting pan. Pour boiling water into roasting pan to come about halfway up side of springform pan. Bake until middle of cake is set but not firm (it should still wobble), 40 to 50 minutes.
4) Remove cheesecake from water bath and place on a rack. Remove outer layers from pan and allow to cool completely. Refrigerate for at least a few hours, preferably overnight.
5) Remove cheesecake from refrigerator 20 to 30 minutes** before serving. To remove from pan, slide a knife around inside edge of pan, then release sides. Place cheesecake on a platter.
For the topping:
6) In a small saucepan, combine 25 grams of chocolate, butter, sugar and coffee. Heat the mixture and stir until the sugar dissolves. Add liqueur. Let cool a bit and pour over the cheesecake. Sprinkle with remaining chocolate shavings.
Serve chilled or at room temperature.
6) In a small saucepan, combine 25 grams of chocolate, butter, sugar and coffee. Heat the mixture and stir until the sugar dissolves. Add liqueur. Let cool a bit and pour over the cheesecake. Sprinkle with remaining chocolate shavings.
Serve chilled or at room temperature.
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