Tuesday, January 18, 2011
While I would like to say this was an experiment gone bad, I simply can not. While the result was not what I expected, this cheesecake was simply amazing.
I have had this idea for a while - a 2 layer cheesecake, baked together. Just imagine it - complimentary cheesecakes baked together in layers. That was the original intention of this cheesecake - a beautiful coffee cheesecake on the bottom, and a wonderful chocolate cheesecake layer on top.
It didn't quite work out that way. There was a layer of coffee cheesecake on the bottom, but, for the most part, the layers combined into a simply divine mocha cheesecake. While I still have hopes of creating a multi layer cheesecake, I realize I will have to be a bit more creative if I want it to be a baked one. I do still have a few ideas, but the next cheesecake I have been thinking about for over 6 months, so I have to make that one first!
The cheesecake was embellished with white chocolate covered espresso beans, ganache, and caramel. And, this cheesecake went fast - it was a favorite all around! I've included instructions as if there were one layer, and we will save multiple layers for next time.
For the crust:
1 1/2 cup chocolate wafer cookie crumbs - this is about 2/3 of a package of Oreos or similar
5 T. butter, melted
Mix together, and press into an 8 or 9" springform pan. Press the crumbs up the sides of the pan with a spoon or a measuring cup.
For the filling:
2 pounds cream cheese, softened to room temperature
2 cups sugar
4 eggs, at room temperature
2/3 cup cocoa powder (I use dutch processed)
1/2 cup espresso powder
2 t. vanilla extract
1 t. salt
Preheat oven to 350. In a large mixing bowl, beat cream cheese for 1-2 minutes until lighter. Add sugar, and beat for 3 minutes, scraping down sides of bowl to make sure well incorporated. Add eggs, one at a time, beating after each addition. Add cocoa powder, espresso powder, vanilla, and salt. Mix until completely incorporated and no white streaks remain. This will take a few minutes.
Pour mixture over prepared crust, and bake for 55 minutes at 350. Remove from oven and let cool at room temperature for at least one hour. Place in the refrigerator until ready to serve.
When ready to serve, decorate with chocolate ganache, espresso beans, and/or caramel sauce. Let sit at room temperature for an hour before serving.