Chocolate Cappuccino Cheesecake
- 2 cup chocolate cookie crumbs
- 1 stick butter, softened
- 4 tablespoons white sugar
- 1/2 teaspoon ground cinnamon (optional)
- 4 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 6 eggs
- 12 oz chocolate chips (we used 65% dark)
- 1/2 cup whipping cream
- 1 cup sour cream
- 1/4 teaspoon salt
- 2 teaspoons instant espresso powder dissolved in 1/4 cup hot water
- 1/4 cup coffee flavored liqueur (one "airline bottle")
- 2 teaspoons vanilla extract
- 1 cup thick jam, preserves or marmalade (we used raspberry)
- Preheat oven to 325 degrees F . Butter one 10-inch springform pan. Choose a
pan with sides that are 2-3/4" high. Wrap the outside of the pan in a double
layer of aluminum foil. Prepare the water bath.
- Combine the chocolate wafer crumbs, softened butter, 4 tablespoons white
sugar, and the cinnamon. Mix well and press mixture into the bottom and sides
of the buttered springform pan.
- In a medium sized bowl beat the softened cream cheese until smooth.
Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a
time. Beat at low speed until very smooth.
- Melt the 12 ounces semisweet chocolate with 1/2 cup whipping cream in
a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour
cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth.
Using a rubber spatula and a gentle hand, spread the jam across the bottom of
the crust. Carefully pour the batter over the jam.
- Put the cake into the water bath, adding enough boiling water to come
halfway up the sides of the springform pan.
- Bake in the center of oven at 325 degrees F for 90 minutes. Center
will be soft but will firm up when chilled. Do not over bake. Leave cake in
oven with the heat turned off and the door ajar for 60 minutes. Remove cake
from oven and water bath. Remove the foil. Put on a cooling rack and let the
cake come to room temperature. After that, transfer to refrigerator and chill
for 12 hours. Just before serving top cake with mounds of flavored whipped
cream and garnish with chocolate leaves. Yields 16 servings. (Note: the
resulting cake almost has a mousse consistency)
Adapted from Talk of the Town recipe #3753 - Newschannel5.com (revised
30March07-made without jam, chocolate increased from 8 to 12 oz; eggs, three to