Wednesday, April 30, 2008

Chocolate Cappuccino Cheesecake

Chocolate Cappuccino Cheesecake
From: Taters

Chocolate crust:

One cup chocolate wafer crumbs
1/4 cup softened butter
2 tsps cinammon

Mix well and press into buttered 8 inch springform pan.


Three 8 oz packages of cream cheese at room temperature
1 cup sugar
3 large eggs
8 one ounce squares of semi-sweet chocolate
2 tbsp of heavy whipping cream
1 cup sour cream
1/4 tsp of salt
2 tsps of instant espresso dissolved in 1/4 cup of hot water
1/4 cup Kahlua
2 tsps of vanilla extract

1 cup heaving whipping cream
2 tbsps of powdered sugar
2 tbsps Kahlua
Chocolate leaves or shavings

Prepare the crust and set aside.

Beat the cream cheese until smooth. Gradually add the sugar, mixing until well blended. Add the eggs, one at a time. Beat at low speed until very smooth. Melt the chocolate and mix with the cream. Add to the cream cheese mixture and beat until incorporated. Add the Kahlua, sour cream, salt, espresso and vanilla. Beat until smooth.

Turn into pan. Bake in the center of the oven at 350 degrees for for 45 minutes or until sides are puffed (the center will be soft, but will firm up when chilled). Turn the oven off and leave the door ajar. Allow the cake to cool in the oven for 45 minutes. When done, cover and chill for twelve hours.

Remove from fridge after twelve hours and remove pan sides and bottom of pan.

Whip the whipping cream with the powdered sugar and Kahlua. Garnish the cake with mounds of whipping cream (I use a piping bag) and shaved chocolate or chocolate leaves.

To make chocolate leaves melt one ounce of semi sweet chocolate. Brush one side of leaves (which can be found in baking supply stores). Freeze until firm and then peel the chocolate from the leaves and put in mounds of whipping cream on cake.

This cake is very yummy, but riiiiiiiiiiich. A little wedge will do.

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