Monday, September 29, 2008

Chocolate Cappuccino Cheesecake

source: prep time: 30 minutes
cook time: 45 minutes
ready in: 14 hours
yields: 12-16 servings

Chocolate Crust1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

Flavored Whipped Cream1 cup heavy whipping cream
2 tablespoons confectioners' (powdered) sugar
2 tablespoons coffee-flavored liqueur

Chocolate Leaves2-4 (1 ounce) squares semisweet chocolate
1 teaspoon shortening
assorted fresh non-toxic leaves such as camellia, rose, lemon or orange

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

3. 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.

4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a double boiler (or bowl set over boiling water), stir until smooth.

5. Add melted 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. Pour mixture into prepared pan.

6. Bake in the center of preheated oven for 45 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 at least 45 minutes. Remove cake from oven and chill for 12 hours. 

7. To make flavored whipped cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.

Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves.

Kitchen Tip:
Chocolate leaves are an easy way to impress your guests!  Choose leaves that are smaller as you don't want your garnish to overwhelm your dessert.

Melt 2-4 ounces semisweet chocolate with a teaspoon of shortening in a double boiler (or bowl set over boiling water), stir until smooth. 

Brush underside of leaves (with the veins) with melted chocolate. 

Carefully wipe off chocolate that may have run onto front side of leaf. Place on a cookie sheet to harden.

Refrigerate until firm and then peel off leaves. 

Refrigerate chocolate leaves until needed.

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