Chocolate Crusted Coffee Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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When you bite into these cheesecakes the flavors of coffee & chocolate will explode in your mouth Ingredients:
chocolate crust |
1 cup all-purpose flour |
2 tblspns unsweetened cocoa powder |
3 oz unsalted butter |
1/3 cup icing sugar |
2 large egg yolks |
filling |
8 oz creamcheese |
1/3 cup granulated sugar |
2 large eggs |
1/2 tsp instant espresso powder -- please see note below |
2 oz semi-sweet baking chocolate |
1/2 tsp vanilla |
topping |
8 oz cream cheese |
1/2 cup icing sugar |
1 tblspn coffee liqueur |
Directions:
1. Crust:-
2. Sift together the flour & cocoa powder - set aside
3. Place the butter & icing sugar in the small bowl of an electric mixer & mix on low speed for 1 min. & then on med/high for about 3 mins until thoroughly combined & soft
4. Scrape down the sides of the bowl & the beaters
5. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl & the beaters
6. On low speed gradually add the flour/cocoa mixture & mix until the dough comes together
7. Remove dough from the mixer & shape into a cylinder
8. Divide the dough into 9 equal slices
9. Flatten each slice & place on a lightly floured surface & roll into a 3 1/4 circle with a floured rolling pin
10. Gently press the circles of dough into 9 cups of a muffin pan ( cups should measure 3 in diameter. The dough should be level with the top edge of the cups - set aside
11. Filling:-
12. Pre-heat oven to 275 dgrees.
13. Place the baking chocolate in a glass bowl in the microwave & melt, taking care not to burn it. Stir till smooth
14. Place the cream cheese ( cut into smaller pieces) & the sugar in the small bowl of the mixer
15. Mix on low for 30 secs & then med/high for 2 mins. Scrape down the sides of the bowl & the beaters & beat for an additional 3 mins until smooth & thick
16. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl & the beaters
17. Add the espresso powder & beat on med till well combined
18. Add the melted chocolate & the vanilla & mix to well combine
19. Divide equally between the dough lined muffin cups
20. Bake on the middle shelf of the oven for 45 mins
21. The filling will rise above the tops of the dough & will feel firm when cooked
22. Cool in the pans for 20 mins. The tops of the filling will sink slightly as it is cooling
23. Carefully remove the cheesecakes from the pan & cool completely on wire racks
24. Topping:-
25. Place the cream cheese (cut into smaller pieces) & the icing sugar in the small mixer bowl & beat on low speed for about 30 sec & then on medium speed for about 2 mins until soft & thick
26. Add the coffee liqueur & mix until very smooth
27. Divide the topping between the 9 cheesecakes
28. can sprinkle the tops with MINI semi-sweet choc. chips or top each with a choc. covered coffee bean
29. These cheesecakes store well in an airtight container in the fridge for 2 days
30. NOTE:- When I made these I did not have any espresso powder. I have a very small food processor that I use to grind nuts. I put a rich blend of good instant coffee in it & ground it to a powder & used 1 tsp of this in place of the 1/2 tsp espresso powder & it worked just as well
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