Shelly's Recipe

CHOCOLATE RUM ESPRESSO CHEESECAKE

Category: Cheesecake

Crust
20 amaretti macaroons or 3/4 c graham cracker crumbs
2 1/2 oz (1/2 c) blanched, toasted almonds or hazelnuts
2 tbs sugar
2 oz unsalted butter, melted
4 oz semisweet chocolate

Filling
1 lb semi or bittersweet chocolate
1 1/2 c cream
3 tbs dutch process cocoa
3 tbs instant espresso powder (optional)
1 c sugar
1/2 c rum (or 3/4 to 1 c Frangelico or Irish cream)
4 large eggs, lightly beaten
2 lb cream cheese at room temperature

Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375. Process the macaroons in a food processor or blender until they are about as fine as graham cracker crumbs. Transfer the crumbs to a mixing bowl and process the nuts and sugar together until rather fine. Mix the nuts with the macaroon crumbs. Add the melted butter and stir to moisten the crumbs evenly.

Turn the crumb mixture into the bottom of a 9 inch springform pan. Spread the crumbs evenly over the bottom of the pan with your fingertips and then press down firmly to form a compact crust. Bake for 8 minutes then set aside to cool. When cool, set the pan in the freezer to chill the crust.

Meanwhile, cut the chocolate into small pieces and place it in the top of a double broiler over warm water on low heat. Stir frequently until melted and smooth. Pour the melted chocolate over the chilled crust and quickly spread it with the bottom of a spoon until it covers the crust, stopping 1/4 inch away from the edge. Brush melted butter onto the sides of the pan and return to the freezer.

Preheat the oven to 350. Cut the chocolate for the filling into small pieces and place them in the top of a double boiler over warm water on low heat. Let cook until almost completely melted and then stir until smooth. Remove from the double boiler and set aside.

Scald 1/2 c of the cream over medium heat. When a skin forms on top of the cream, strain or sift in the cocoa and espresso powder. Whisk until smooth and cook for a few minutes, stirring constantly, until slightly thickened. Stir in the rum and the remaining cream and set aside.

Beat the cream cheese til it is soft and fluffy, scraping the beaters once during the process. Add the sugar and beat, scraping the bowl occasionally, until the mixture is smooth. Add the chocolate and then the cream mixture while beating the mixture on low speed. Continue beating until completely smooth, scraping the bowl occasionally. Add the eggs and beat just til incorporated. Remove the pan from the freezer and wrap it in two layers of aluminum foil.

Place the pan inside a larger, shallow pan. Pour the filling into the pan and rotate it gently to level the filling. Place the pan in the oven. Before closing the door, pour 1/2 to 1 inch of water into the larger pan. Bake the cheesecake for one hour (the cake will not be set all the way but will still move rather liquidly when moved). Turn off the oven and let the cake stand for an hour in the oven with the door open slightly.

Remove the cake from the oven and remove the springform pan from the larger pan. Remove the foil and let the cheesecake sit until it has cooled to room temperature. Chill the cake, uncovered, overnight before cutting it.

The cheesecake may be glazed with seedless fruit preserves that have been melted and then boiled to reduce slightly. Brush the glaze over the top and sides of the cake. Serve topped with whipped cream.