If you read my blog you know that my husband likes to drink coffee and adores desserts with coffee flavor – so, often I prepare desserts that include coffee in them. But this Italian cappuccino fudge cheesecake recipe is totally my jam! This dessert is rich and creamy – simply delicious!
Note: Be sure to make this dessert at least one day ahead to allow the flavors to blend.
For the crust:
- 1 9-ounce box chocolate wafer cookies
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
For the ganache:
- 1 1/2 cups whipping cream
- 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
For the filling:
- 4 8-ounce packages cream cheese, room temperature
- 1 1/3 cups sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or coffee crystals
- 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
- 1 tablespoon vanilla extract
- 2 teaspoons mild-flavored (light) molasses
- 4 large eggs
For the topping:
- 1 1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- Espresso coffee beans (optional)
To make the crust:
- Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
- Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
- Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
- Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of the pan.
To make the ganache:
- Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa.
- Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust.
- Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating a lattice
To make the filling:
- Position rack in the middle of the oven and preheat to 350°F/ 180°C/ Gas Mark 4. Using an electric mixer, beat cream cheese and sugar in large bowl until blended.
- Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in a small bowl until instant coffee dissolves; beat into cream cheese mixture.
- Beat in eggs 1 at a time, occasionally scraping down sides of the bowl.
- Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet.
- Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when the pan is gently shaken about 1 hour 5 minutes.
- Transfer cheesecake to rack.
- Cool 15 minutes while preparing to top (top of cheesecake will fall slightly). Maintain oven temperature.
To make the topping:
- Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely.
- Bake until topping is set, about 10 minutes. Transfer cheesecake to rack.
- Refrigerate hot cheesecake on rack until cool, about 3 hours.
- Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with a small star tip.
- Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making a lattice.
- Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired.
- Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming a dome over lattice; keep chilled.)
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