This is done in a water-bath for that luscious texture. It’s sort of an Expresso cheesecake. Truly great!
1 1 /2 cups chocolate graham cracker crumbs |
3 Tbs. butter, melted |
1/3 cup sugar |
4 - 8 oz. pkg. cream cheese,soft |
1 1/4 cups sugar |
3 eggs |
2 egg yolks |
1 1/2 cups sour cream |
1 tsp. vanilla |
1/2 cheesecake batter |
2 - 3 Tbs. Kahlua liqueur |
6 oz. semi-sweet chocolate, melted |
1/2 cheesecake batter |
1 Tbs. Instant Expresso powder |
1 Tbs. very hot water |
3 oz. milk chocolate, melted |
12 oz. white chocolate, melted |
2 - 3 Tbs. cooking oil |
NOTE: This is baked in a water-bath. Please read “Let’s Talk Cheesecake a few pages ahead of this recipe for method.
CRUST:Combine ingredients and press in bottom and 2” up sides of a 9 1/2” springform pan. Pre-bake this crust at 350F for 10 minutes, cool completely by slipping it into the freezer. When cool, follow water-bath technique using bag. Reduce heat to 300F.
CHEESECAKE: Cream the cream cheese. Add sugar and blend well. Add eggs and yolks, one at a time. Add sour cream and vanilla. Divide batter in half evenly.
KAHLUA FUDGE LAYER: Combine ingredients; pour onto crust. Place in freezer to firm up while you make next layer.
MOCHA MILK CHOCOLATE LAYER: Dissolve expresso powder in hot water. Combine ingredients and carefully pour over fudge layer. Spread evenly. Bake in pre-heated 300F. oven, in water- bath, for 1 hour and 45 minutes or until center tests set.Remove from water-bath and cool on rack.Immediately run knife around edge of cheesecake pan. Remove bag when cool enough to handle. Chill. To serve, remove sides of pan. GLAZE: Combine white chocolate, that has been chopped, and oil. Melt in microwave and when perfectly smooth, pour in center of cheesecake. Tilt cake to coat surface, leaving excess run down the sides. Garnish with big chocolate curls. If you have curls ready, put them on while white chocolate glaze is still soft. They will adhere. Chill a few minutes to set. Cut witha knife dipped in hot water. Serves 12 - 16 very happy people!