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Chocolate Cappuccino Cheesecake
Serves 8-10
Crust
» 1 cup (250 mL) chocolate cookie crumbs
» 1/4 cup (60 mL) unsalted butter, softened
» 2 tbsp (30 mL) granulated sugar
» 1/4 tsp (1 mL) cinnamon
Combine all the ingredients until crumbly. Press the crust evenly over the base of a well-greased 9-inch (2.5 L) springform pan. Set aside.
Filling
» 8 oz (250 g) semi-sweet chocolate,
coarsely chopped
» 2 tbsp (30 mL) 35% cream
» 2 tsp (10 mL) instant coffee granules
» 8 oz (250 g) cream cheese, softened
» 1 cup (250 mL) granulated sugar
» 3 eggs
» 1 cup (250 mL) sour cream
» 2 tsp (10 mL) vanilla
» 1/4 tsp (1 mL) table salt
» Icing sugar for dusting
1 Preheat oven to 350°F (180°C).
2 In a medium bowl set over a saucepan of simmering water, melt the chocolate with the cream until it is smooth. Remove bowl from heat and let cool slightly. In a small bowl, dissolve coffee granules in 1/4 cup (60 mL) hot water. Set aside.
3 In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time, beating well after each one is added.
4 Beat in the chocolate mixture. Add the sour cream, dissolved coffee, vanilla and salt, and beat until smooth.
To assemble: pour chocolate mixture into the prepared crust. Bake for 45 minutes. The centre of the cheesecake should still be quite runny. Turn off oven and leave cheesecake in oven for another 30 minutes or until jelly-like in the centre. Remove cheesecake from oven, let cool to room temperature. Cover and refrigerate overnight.
To serve: release sides of pan and place cheesecake on a serving platter. (Or use a cookie cutter dipped in warm water to cut out 8 to 10 portions.) Dust the top with icing sugar and cut into wedges.
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