Cappuccino and Chocolatissimo Cheesecake

Course Desserts & Sweets
Prep. Time 20 mins
Cooking Time 1 hr, 15 mins
Refrigeration Time 3 hrs
Yields 12 to 16 servings

Preparation
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Preparation

What You Need

Crust:

10 oz (300 g) chocolate wafers (1 1/2 pq)

6 oz (180 g) semi-sweet chocolate, chopped

1/2 cup (125 ml) brown sugar

1 Pinch ground nutmeg

1/3 cup (80 ml) melted butter

Ganache:

1 1/2 cup (375 ml) 35 % cream

20 oz (600 g) semi-sweet chocolate, chopped

1/4 cup (60 ml) Tia Maria

Cheese:

32 oz (960 g) Canadian Cream Cheese, at room temperature

1 1/3 cup (330 ml) sugar

2 tbsp (30 ml) all-purpose flour

2 tbsp (30 ml) dark rum

2 tbsp (30 ml) very strong espresso coffee

2 tbsp (30 ml) espresso coffee grains , finely ground

1 tbsp (15 ml) vanilla extract

4 eggs

Garnish:

1 1/2 cups (375 ml) sour cream

1/3 cup (80 ml) sugar

2 tsp (10 ml) vanilla extract

Instructions

Crust:
Using a food processor, mix wafers, chocolate, brown sugar and nutmeg. Blend in butter and mix thoroughly. Press mixture on bottom and sides to a height of 1/2 in (1 cm) from top edge of a 10-in (25 cm) springform pan 25 cm.

Ganache:
Heat cream in a saucepan over medium heat. Remove from heat, add chocolate and Tia Maria. Stir until chocolate has melted and preparation is smooth.

Pour 2 cups (500 mL) of preparation in crust and place in freezer 30 minutes.

Cheese:
Preheat oven to 180 °C (350 °F). Place grill at centre height.

Using a food processor, mix all ingredients, incorporating eggs one by one and scraping sides until mixture is smooth. Pour preparation over cold ganache, place pan on a pastry sheet and bake 1 hour and 5 minutes until top is golden, sides crack and centre moves a little when cake is jiggled.

Remove from heat and allow to cool (top will fall). Keep oven on.

Garnish:
In a bowl, mix sour cream, sugar and vanilla extract. Pour over still warm cake and bake in oven about 10 minutes or until top sets. Remove from oven, allow to cool then refrigerate 3 hours.

Turn cake out by passing a thin-bladed knife around sides and set on a serving plate. Fill a decorating pouch with remaining ganache and decorate by tracing diagonal lines and lines along the edges. Garnish with coffee beans. Refrigerate.