Elements Creamy Caffe Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Another variation of Chef Catherine's Elements Global cuisine cheesecake. Ingredients:
2 cups finely crushed amaretti cookies |
1/2 cup of melted unsalted butter |
1/2 tsp of cardamom |
filling |
20 ounces of cream cheese, left at room temperature until soft |
4 ounces of mascarpone cheese |
1 cup of sugar (sub 1/2 cup of splenda, if you need to) |
4 eggs |
1/2 tsp of pure vanilla |
2 teaspoons of finely ground instant espresso coffee |
1 tbsp of brandy |
1 tbsp of finely grated bittersweet chocolate |
1 1/2 pints of sourcream |
chocolate covered coffee beans for garnish (12-16) |
Directions:
1. Prepare a springform pan by spraying with non stick spray and double wrapping the bottom with two layers of heavy duty foil.
2. Crush the cookies and mix with melted butter and spice.
3. Press into the spring form pan and refrigerate while preparing the filling.
4. Preheat oven to 325 degrees.
5. Mix the softened cream cheese with the mascarpone until smooth.
6. Add the sugar and beat until well incorporated.
7. Add the eggs, one at a time, don't over beat.
8. Add vanilla.
9. Add expresso coffee, brandy and grated bittersweet chocolate.
10. Add sour cream and stir until just mixed.
11. Pour into prepped crust.
12. Bake in a hot water bath for one hour. Have hot water at least one inch deep in roaster.
13. Filling won't look set. Remove carefully from the water bath.
14. Must chill thoroughly for at least 3 hours to firm up the filling.
15. Run a sharp knife around the edge and release the springform.
16. Garnish with chocolate coffee beans decoratively around the edge of the chilled cheesecake.
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