Just in time for holiday meal planning I'm offering my latest cheesecake. Rich
in flavor, rich in calories. Rich in YUM-factor. This cheesecake was inspired
by a dear friend who used to make it for me, for my birthday. Thank you Kathi!
Double Chocolate Mocha Cheesecake
Serves 12
For the Crust:
2 and 1/2 cups of chocolate graham cracker crumbs (use your food processer to
grind them or crush with your rolling pin in a plastic bag. You'll need most of
one box to get the 2 and 1/2 cups.)
2 Tbl of instant espresso powder
1 stick of butter, melted
For the bottom layer
16 oz of finely chopped chocolate (divided). Use good chocolate for this. At
least 60%-72%. Semi-sweet.
1/2 cup of whipping cream
For the top layer
24 oz of cream cheese, softened at room temperature (3 boxes)
1/2 cup of white sugar
2 large eggs
1 cup of heavy whipping cream
1/2 cup of strong coffee (you can use left over coffee from the morning)
1 tsp of vanilla flavoring
2 - 3 Tbl of mini chocolate chips
To make the cheesecake:
You'll need your 10" springform pan. Put in the chocolate crumbs, the espresso
powder and the butter. Mix this thoroughly with a fork until all crumbs are
wet. Then gently press the crumbs across the bottom of the pan and about 1" up
the sides. This doesn't have to be scientific. Just press until they all
adhere. To make this a bit less messy, you can put a piece of plastic wrap
between the crumbs and your hand to guard against you getting too many crumbs
stuck to your fingers. I must say that I loved a few crumbs stuck to my fingers
so when I was finished I could lick them. The espresso and graham cracker combo
tasted great!
Okay, continue. Set that crust aside and begin work on your cheesecake filling.
First the bottom layer.
In a small pan put in the cream. Bring the cream up to a slow bubble. When you
see the bubbles around the edge of the pan the cream is HOT. Don't let it boil
over. Add the chocolate and take the pan off heat. Swirl the chocolate mixture
with your whisk until all of it melts into a dreamy smooth mass. Pour half of
the melted chocolate over your cheesecake crust. Just smooth it out across the
bottom. Set the pan in your refrigerator or freezer to cool down the chocolate
while you continue. Set the other half of the melted chocolate/cream mixture
aside to cool down. It will go in the top layer.
For the Top Layer:
Take out your mixer and a big bowl. If you have a stand mixer this will be much
easier.
Put in your cream cheese and sugar and whip until fluffy. This takes a few
minutes. In my opinion it would be difficult to over-whip a cheesecake filling.
The lighter the better. When it's fluffy, add an egg and whip again. Then add
the 2nd egg and whip. Now add the top layer heavy cream, the coffee, the
vanilla and the other chocolate/cream mixture you had set aside. Continue
whipping until all is well mixed.
Take the cheesecake crust out of the cold and pour this mixture on top to fill
the pan.
Now sprinkle the chocolate chips over the top.
Bake at 350 degrees for about 50 minutes. You want the cheesecake to be solid
toward the edges but the middle will still jiggle. This one is hard to judge.
It depends on how hot your oven operates and how you like your cheesecake. I
like mine fairly mushy; even after it has set up.
When you finish baking the cheesecake, let it sit in the oven (the oven is now
off) with the door open, for another 30 minutes. The cheesecake will begin to
set up. Next cool it fully on the counter. Then refrigerate.
Cheesecake cake can be served after 4 hours in the refrigerator but most
cheesecakes actually taste their best on day 2 so if you can plan ahead, make
it the day before.
When you go to serve your entrée, take your cheesecake out of the refrigerator
and set it on the counter. It will taste more lush if it's not straight out of
the refrigerator.
Loosen your pan sides and cut the cheesecake with a sharp knife. Some even heat
the knife and wipe it off and then cut it. The warm knife slices right through.
Enjoy!
"God's delays are not His denials"
Whatever is mine will not go away,
What goes away was never mine.'
Steve Boodram
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