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CAPPUCCINO CHEESECAKE

Stick to Your Hips Blog



1 1/4 cups chocolate cookie crumbs
1/8 teaspoon cinnamon
4 tablespoons butter, melted

Four 8-ounce pkgs cream cheese, room temperature
1 1/4 cups sugar
4 1/2 teaspoons instant coffee crystals (decaf is fine)
1 1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 tablespoon cornstarch
4 eggs

Ganache
1/2 cup heavy cream
1/2 teaspoon instant coffee crystals
4 ounces dark chocolate, cut into chunks

Preheat oven to 325 degrees. Spray a 9-inch springform pan with vegetable cooking spray and set aside.
In a medium bowl combine cookie crumbs, cinnamon, and butter. Mix well. Pat into the bottom of the prepared pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and allow to cool while making the filling.

In a large bowl beat the cream cheese until smooth. Beat in sugar, coffee crystals, vanilla, cream, and cornstarch. Add in eggs, one at a time, just until combined. Pour filling into baked crust. Return to oven and bake for 55-60 minutes or until just set on edges, but the middle is still slightly jiggly. Turn off oven and open the door. Allow the cheesecake to remain in the oven for 1 hour. Cool completely on a wire rack. Wrap and place in fridge to chill (overnight is best).

When cake is very cold run a sharp knife around the edge to loosen sides. Remove pan and place cake on serving plate.

Place chocolate chunks into a small bowl. Simmer heavy cream and 1/2 teaspoon coffee crystals just until scalded, but not boiling. Pour over chocolate and allow to sit for 5 minutes. Stir melted chocolate into cream mixture until very smooth. It should be thin enough that when you lift the spoon it drizzles easily. If it's too thick add a tablespoon or more of cream until it's the right consistency. Pour over cooled cake and spread causing some to drip down over the edges. Return to fridge until chocolate is set and then serve. Makes 20 servings.
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