Это предварительный просмотр рецепта "Chocolate Espresso Swirl Cheesecake".

Рецепт Chocolate Espresso Swirl Cheesecake
by Dan Parker

Chocolate Espresso Swirl Cheesecake

This dessert is for the chocolate and coffee lovers in all of us! It is very rich and decadent. It's also very costly to make. It's not one of my originals but it is highly recommended by many people I know.

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Avg. 4/5 1 голос
  США American
  Порций: 12

Ингредиенты

  • Topping (optional)
  • 1/2 c heavy cream
  • 2 Tbsp sugar
  • 12 chocolate-covered coffee beans
  • CRUST:
  • 1 1/2 c chocolate sandwich cookie crumbs (see
  • note)
  • 1/4 c unsalted butter, melted
  • FILLING:
  • 2 lbs (4 8 oz pkgs) cream cheese, softened
  • 1 Tbsp instant coffee powder
  • 1 Tbsp hot water
  • 1 tsp vanilla
  • 3 oz bittersweet chocolate, melted and cooled
  • 1/2 sour cream
  • 4 eggs

Инструкции

  1. TO SERVE: Serve as is, or, in a well-chilled bowl,
  2. whip the cream using an electric mixer set on
  3. medium-high speed. When soft peaks form,
  4. sprinkle in the sugar, and continue whipping
  5. until firm peaks form. Ice top of cake with
  6. whipped cream, or pipe rosettes around the top.
  7. Top with mocha coffee beans.
  8. Grease the sides of a 9-inch springform pan, or
  9. leave a 9-inch cheesecake pan (a straight-sided
  10. pan with a drop-out bottom) ungreased.
  11. MAKE THE CRUST: In a medium bowl, combine
  12. the cookie crumbs and butter. Press into the
  13. bottom of the pan and freeze.
  14. Center a rack in the oven, and preheat the oven
  15. to 350 degrees F.
  16. In a large mixing bowl, beat cream cheese and sugar with an electric mixer set on medium-high speed for 3 minutes. (Use a paddle attachment, if you have one.) Add sour cream. Add eggs, one at a time, beating after each addition. In a small bowl, dissolve the instant coffee in the hot water. While the mixer is running, pour the coffee in a steady stream into the batter. Add vanilla. Stir 1 cup of the batter into the melted chocolate, and set aside. Pour remaining batter over the frozen crust.
  17. Using a spoon, drop the melted chocolate-batter
  18. mixture on top of the plain batter in 6 large
  19. puddles. Using spiral motions, drag a small knife through the puddles to create a marbling effect. Bake for 45 to 55 minutes, or until the top is light brown and center has a slight jiggle to it.
  20. Cool on rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
  21. NOTE: Place about 15 chocolate sandwich
  22. cookies in a food processor and pulse until until
  23. the mixture in the consistency of wet sand. No
  24. need to remove the white filling -- it will
  25. pulverize.
  26. TIP: Set the eggs out to reach room temperature
  27. before using.
  28. Yield: 10 to 12 servings