January 1, 2011 § 1 Comment
I was something of a mess when I was making this cheesecake, and quite a few things went wrong, but that just proves that even if things turn out less-than-perfect, the finished product often still tastes delicious. This was a Thanksgiving cheesecake (this post is over a month late! yeesh) and nearly all of it disappeared when we brought it out. Give it a try.
(original recipe here)
For the base:
1 c chocolate cookie crumbs
1/4 c butter, softened
2 tbsp sugar
1/4 tsp ground cinnamon
For the cheesecake:
3 – 8oz packages cream cheese, softened
1 c sugar
8oz semisweet chocolate
2 tbsp whipping cream
1 c sour cream
1/4 tsp salt
2 tsp instant coffee granules, dissolved in 1/4 c hot water
1/4 c coffee-flavored liqueur
2 tsp vanilla extract
Let’s start with the base of the cheesecake. You can use chocolate graham crackers, or as I did, you can use Oreos and just scrape off the filling:
It takes about 14 Oreos to make a cup of cookie crumbs. Toss them in a food processor when you’ve separated out the filling (which you can save to eat later, or conduct a food experiment I’ve never been brave enough to try: Oreo filling dip Note, 3/27/11: the link that was there no longer works, so I took it down. Sorry!), and reduce to crumbs. Add in the butter, sugar, and cinnamon, and blend until well combined. The mixture will be very crumbly but will smell amazing.
Grease a 9- or 10-inch springform pan, and pat the crumb mixture into the bottom of it. You can use a glass to press it down and help smooth it out.
Now on to the actual cheesecake.
Preheat the oven to 350. In a medium-sized bowl, beat the cream cheese with a mixer until smooth, and then add the sugar gradually, beating it in thoroughly. Beat in the eggs one at a time, at a low speed, until the mixture is very smooth.
Melt the chocolate in a double boiler (or a makeshift one: place a bowl over a pot of boiling water, making sure that the bowl doesn’t touch the water), and when it is mostly melted, pour in the whipping cream. Mix well.
Be sure not to do this too soon: if you leave the mixture alone for too long it will set. As soon as you’ve melted and mixed, add the chocolate/whipping cream to the cream cheese mixture and combine well. Mix in the remaining ingredients: sour cream, salt, coffee/water, coffee liqueur, and vanilla. I sadly did not have any instant coffee on hand and so just used the 1/4 c of hot water; though I did not think of it at the time (as I said, this cheesecake was somewhat rushed and so I made a few missteps through the process), an easy and vastly more fun compensation would be to increase the amount of liqueur by up to 1/4 c and decrease the amount of water accordingly.
Beat this mixture until smooth, and then pour into your prepared springform pan.
Bake in the oven for 45 minutes. To prevent from cracking, use a bain-marie (water bath): encase the bottom half of the springform pan in tinfoil as a safeguard to prevent any water getting in, and then fill a casserole dish with about an inch of water and place the pan in the center. Also, avoid opening the oven door to check on it if you can help it.
When the cake is finished, the edges will be set but the center should jiggle slightly. Leave the cake to rest in the oven for 45 minutes with the door ajar and the heat turned off.
Chill the cheesecake for at least 12 hours before serving. Enjoy!