Chocolate Rum Espresso Cheesecake
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Chocolate Rum Espresso Cheesecake
  Chocolate    Rum    Pie    Cheesecakes  
Last updated 6/12/2012 1:15:55 AM. Recipe ID 45526. Report a problem with this recipe.
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      Title: Chocolate rum espresso cheesecake
 Categories: Pie
      Yield: 10 Servings
     20    Amaretti macaroons -or-
    3/4 c  Graham cracker crumbs
  2 1/2 oz Blanched; toasted almonds or
           -hazelnuts (1/2 cup)
      2 tb Sugar
      2 oz Unsalted butter; melted
      4 oz Semisweet chocolate

      1 lb Semi or bittersweet
  1 1/2 c  Cream
      3 tb Dutch process cocoa
      3 tb Instant espresso powder
      1 c  Sugar
    1/2 c  Rum -or-
    3/4    -(up to)
      1 c  Frangelico or irish cream
      4 lg Eggs; lightly beaten
      2 lb Cream cheese at room
  Adjust a rack one-third up from the
  bottom of the oven and preheat the oven to 375 degrees (F).
  Process the macaroons in a food processor or blender until they are
  about as fine as graham cracker crumbs. Transfer the crumbs to a
  mixing bowl and process the nuts and sugar together until rather
  fine. Mix the nuts with the macaroon crumbs. Add the melted butter
  and stir to moisten the crumbs evenly.
  Turn the crumb mixture into the bottom of a 9 inch springform pan.
  Spread the crumbs evenly over the bottom of the pan with your
  fingertips and then press down firmly to form a compact crust. Bake
  for 8 minutes then set aside to cool. When cool, set the pan in the
  freezer to chill the crust.
  Meanwhile, cut the chocolate into small pieces and place it in the
  top of a double broiler over warm water on low heat. Stir frequently
  until melted and smooth. Pour the melted chocolate over the chilled
  crust and quickly spread it with the bottom of a spoon til it covers
  the crust, stopping 1/4 inch away from the edge. Brush melted butter
  onto the sides of the pan and return to the freezer.
  Preheat the oven to 350 degrees.
  Cut the chocolate for the filling into small pieces and place them in
  the top of a double boiler over warm water on low heat. Let cook
  until almost completely melted and then stir until smooth. Remove
  from the double boiler and set aside.
  Scald 1/2 c of the cream over medium heat. When a skin forms on top
  of the cream, strain or sift in the cocoa and espresso powder. Whisk
  until smooth and cook for a few minutes, stirring constantly, until
  slightly thickened. Stir in the rum and the remaining cream and set
  Beat the cream cheese til it is soft and fluffy, scraping the beaters
  once during the process. Add the sugar and beat, scraping the bowl
  occasionally, until the mixture is smooth. Add the chocolate and then
  the cream mixture while beating the mixture on low speed. Continue
  beating until completely smooth, scraping the bowl occasionally. Add
  the eggs and beat just til incorporated.
  Remove the pan from the freezer and wrap it in two layers of aluminum
  foil. Place the pan inside a larger, shallow pan. Pour the filling
  into the pan and rotate it gently to level the filling. Place the pan
  in the oven. Before closing the door, pour 1/2 to 1 inch of water
  into the larger pan.
  Bake the cheesecake for one hour (the cake will not be set all the
  way but will still move rather liquidly when moved). Turn off the
  oven and let the cake stand for an hour in the oven with the door
  open slightly.
  Remove the cake from the oven and remove the springform pan from the
  larger pan. Remove the foil and let the cheesecake sit until it has
  cooled to room temperature. Chill the cake, uncovered, overnight
  before cutting it.
  The cheesecake may be glazed with seedless fruit preserves that have
  been melted and then boiled to reduce slightly. Brush the glaze over
  the top and sides of the cake. Serve topped with whipped cream.

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Recipe ID 45526 (Apr 03, 2005)

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