Chocolate Espresso Cheesecake
3 - 8 oz packages cream cheese
1 1/2 cups crushed chocolate wafers (about 26)
2 tablespoons sugar
1/4 cup butter, melted (use margarine at your own risk!)
2 - 6 oz packages semisweet chocolate pieces
2 tablespoons instant espresso coffee (we us the Medaglia d'Oro brand)
2 tablespoons hot water
1 cup sugar
3 tablespoons flour
3 eggs
2 egg yolks
1 cup heavy cream
1: Let the cream cheese soften to room temperature in a large bowl
2: Blend the chocolate wafer crumbs, sugar and melted butter. Press firmly over the bottom and half-way up the sides of a lightly buttered 9 inch spring form pan. Chill briefly before filling.
3: Melt chocolate in a double boiler over hot (NOT boiling) water. Dissolve the espresso in two tablespoons of hot water.
4: Beat the cream cheese (electric mixer is fine, on medium speed) just until smooth. Add sugar gradually, beating just until light and fluffy. Sprinkle flour over mixture and blend thoroughly. Add eggs and egg yolks, one at a time, beating after each addition.
5: Beat in melted chocolate, dissolved espresso and cream, and blend at LOW speed. Pour into prepared and chilled pan.
6: Bake at 350 for 1 hour. Turn off oven heat and let cake remain in oven with door closed for about 40 minutes more.
7: Remove from oven, let cool completely on a wire rack. Refrigerate several hours, or if you have the self-control, overnight. (Good luck with that!)
8: Loosen cake around the edges with a metal spatula, remove the side of the spring form pan.
Serve at room temperature, but keep unused portion refrigerated.
May be garnished with whipped cream rosettes, chocolate curls, etc
Serves 16 to 20
3 - 8 oz packages cream cheese
1 1/2 cups crushed chocolate wafers (about 26)
2 tablespoons sugar
1/4 cup butter, melted (use margarine at your own risk!)
2 - 6 oz packages semisweet chocolate pieces
2 tablespoons instant espresso coffee (we us the Medaglia d'Oro brand)
2 tablespoons hot water
1 cup sugar
3 tablespoons flour
3 eggs
2 egg yolks
1 cup heavy cream
1: Let the cream cheese soften to room temperature in a large bowl
2: Blend the chocolate wafer crumbs, sugar and melted butter. Press firmly over the bottom and half-way up the sides of a lightly buttered 9 inch spring form pan. Chill briefly before filling.
3: Melt chocolate in a double boiler over hot (NOT boiling) water. Dissolve the espresso in two tablespoons of hot water.
4: Beat the cream cheese (electric mixer is fine, on medium speed) just until smooth. Add sugar gradually, beating just until light and fluffy. Sprinkle flour over mixture and blend thoroughly. Add eggs and egg yolks, one at a time, beating after each addition.
5: Beat in melted chocolate, dissolved espresso and cream, and blend at LOW speed. Pour into prepared and chilled pan.
6: Bake at 350 for 1 hour. Turn off oven heat and let cake remain in oven with door closed for about 40 minutes more.
7: Remove from oven, let cool completely on a wire rack. Refrigerate several hours, or if you have the self-control, overnight. (Good luck with that!)
8: Loosen cake around the edges with a metal spatula, remove the side of the spring form pan.
Serve at room temperature, but keep unused portion refrigerated.
May be garnished with whipped cream rosettes, chocolate curls, etc
Serves 16 to 20
