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Wednesday, February 25, 2015

Espresso Cheesecake

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 12
  • 1 1/2 cups hazelnuts, toasted and chopped
  • 1/3 cup sugar
  • 1 tablespoon unsweetened cocoa powder
  • 3 tablespoons unsalted butter, melted
  • 1 cup brewed espresso
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/3 cups sugar
  • 3 eggs
  • 3 egg yolks
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup whipping cream
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon coffee-flavored liqueur
  • 1 teaspoon vanilla
  • 1/2 cup whipping cream
  • 2 tablespoons sugar
  • 12 candied coffee beans

Recipe

  • 1 preheat oven to 325°; grease a 9-inch springform pan.
  • 2 crust-in a food processor, fitted with a metal blade, pulse hazelnuts, sugar, and cocoa powder until fine.
  • 3 pour melted butter through the feed tube and pulse until combined.
  • 4 press into bottom of prepared pan.
  • 5 place in oven for 10 minutes; set aside.
  • 6 increase oven temperature to 350°.
  • 7 filling-in a small saucepan, boil espresso until it reduces to 1/4 cup; cool completely.
  • 8 in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
  • 9 mix in whole eggs and egg yolks, one at a time, beating after each addition.
  • 10 mix in cornstarch and salt.
  • 11 reduce to low speed and add reduced espresso, cream, lemon zest, lemon juice, coffee-flavored liqueur, and vanilla.
  • 12 pour batter over crust; bake in preheated oven for 60-75 minutes or until the top is light brown and the center has a slight jiggle to it.
  • 13 cool on a rack for 2 hours; cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
  • 14 decoration-in a well chilled bowl, whip cream on medium-high speed until soft peaks form.
  • 15 with the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
  • 16 ice top of cake with whipped cream or pipe rosettes around top of cake, if desired.
  • 17 top with candied coffee beans.

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