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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Filling:
Nonstick vegetables oil spray
2 1/2 lbs cream cheese, room temperature
1 3/4 cup sugar
1 cup unsweetened cocoa powder, sifted
3 eggs, room temp
1/2 cup whipping cream
2 tbsp coffee liqueur
1 1/2 tbsp Frangelico (hazelnut liqueur)
1 tsp vanilla extract
Chocolate Glaze:
1/4 cup coffee liqueur
1/4 cup Frangelico
2 tbsp dark rum
12 oz bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream
1/4 cup unsalted butter
For filling: Position rack in center of oven and preheat to 300. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with waxed paper. Spray paper with nonstick vegetable spray.
Beat cream cheese and sugar in large bowl on low speed until smooth. Gradually mix in cocoa. Beat in eggs, 1 at a time. Gradually add cream, coffee liqueur, Frangelico and vanilla and beat until mixture is smooth. Transfer filling to prepared pan. Bake until outer 3 inches of cake puff and center is gently set but moist looking, about 1 hour 30 minutes. Cool on rack. Cover and refrigerate until cake is well chilled, at least 6 hours. (Can be prepared 1 day ahead.)
For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Reduce heat to low and add chocolate, cream, and butter. Stir until mixture is smooth. Cool until mixture is thick but still pour able, stirring occasionally, about 45 minutes.
Using small sharp knife, cut around pan sides to loosen cake. Release and remove pan sides. Pour chocolate glaze over cake. Spread smoothly over top and sides covering completely. Chill until chocolate is firm, at least 2 hours. Invert cake onto serving platter. Peel off paper. Smooth top. Using warm knife, cut into wedges and serve.
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CHOCOLATE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Filling:
Nonstick vegetables oil spray
2 1/2 lbs cream cheese, room temperature
1 3/4 cup sugar
1 cup unsweetened cocoa powder, sifted
3 eggs, room temp
1/2 cup whipping cream
2 tbsp coffee liqueur
1 1/2 tbsp Frangelico (hazelnut liqueur)
1 tsp vanilla extract
Chocolate Glaze:
1/4 cup coffee liqueur
1/4 cup Frangelico
2 tbsp dark rum
12 oz bittersweet chocolate (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream
1/4 cup unsalted butter
For filling: Position rack in center of oven and preheat to 300. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with waxed paper. Spray paper with nonstick vegetable spray.
Beat cream cheese and sugar in large bowl on low speed until smooth. Gradually mix in cocoa. Beat in eggs, 1 at a time. Gradually add cream, coffee liqueur, Frangelico and vanilla and beat until mixture is smooth. Transfer filling to prepared pan. Bake until outer 3 inches of cake puff and center is gently set but moist looking, about 1 hour 30 minutes. Cool on rack. Cover and refrigerate until cake is well chilled, at least 6 hours. (Can be prepared 1 day ahead.)
For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Reduce heat to low and add chocolate, cream, and butter. Stir until mixture is smooth. Cool until mixture is thick but still pour able, stirring occasionally, about 45 minutes.
Using small sharp knife, cut around pan sides to loosen cake. Release and remove pan sides. Pour chocolate glaze over cake. Spread smoothly over top and sides covering completely. Chill until chocolate is firm, at least 2 hours. Invert cake onto serving platter. Peel off paper. Smooth top. Using warm knife, cut into wedges and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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