Have I before confessed to being a Cheesecake Queen In Recovery?
I have fond and vivid memories of multiple cheesecakes perched on my deck while friends and coworkers mill around, wine or beer in hand along with a plate of multi-slabs — white chocolate and lime, peanut and honey, harvest laced with the nostalgia of pumpkin pie, chocolate marble, raspberry truffle, blood orange …it does go on and on and on. I have to admit to excess salivary action ignited by these memories…..
The cheesecakes would be finely and minutely nuanced with crusts of lady fingers or hand-crushed nuts, curls of chocolate, citrus zests lazily lounging and stunning bouquets of carefully candied pansies, lilies, and lavender.
Those days are a life time ago. They exist in a time when my life was fast, incredibly exciting, upwardly mobile and … stressful. Cheesecake was a fantastic antidote.
Since then, cheesecake has been relegated to the much requested and anticipated once-a-year holiday fare. And, this past year the holiday season came and passed, for the first time, without the cheesecake.
So, when my youngest most miraculous babe thought about her birthday, she requested a chocolate cheesecake.
The cheesecake became a chocolate cappuccino cheesecake…yum.
Chocolate Cappuccino Cheesecake
- 1c chocolate cookie crumbs
- 1/4c butter, softened
- 2tbsp white sugar (ewwww even if it is organic cane sugar)
- 1/4tsp cinnamon (yum)
- 3pckg cream cheese, room temp
- 1c white sugar (as above)
- 3 eggs
- 8 squares semi-sweet chocolate
- 2tbsp whipping cream
- 1c sour cream
- 1/4tsp salt
- 2tsp instant coffee in 1/4c hot water
- 1/4c kahlua (heehee)
- 2tsp vanilla extract
- 1c whipping cream
- 1tbsp confectioners’ sugar
- 2tbsp kahlua
Preheat oven to 350 degrees. Butter a 9 inch springform pan.
Combine cookie crumbs, butter, sugar and cinnamon. Mix well and press into the bottom of the springform pan. Set aside.
Beat cream cheese until smooth. Gradually add cup of sugar, blending until well mixed. Add eggs one at a time; beat at low speed until smooth.
Melt the semi-sweet chocolate with 2tbsp whipping cream in a double boiler (aren’t they amazing…). Stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, kahlua and vanilla. Beat until smooth.
Pour into prepared pan.
Bake in the centre of the oven for 45 minutes. Leave the cake in the oven with the heat turned off and the door ajar for 45 minutes. Remove from oven and chill for 12 hours.
Beat whipping cream until soft peaks form. Add confectioners sugar and kahlua. Beat to incorporate. Top cake. Add garnish — I shaved a bit of chocolate and added johnny jump ups (which I was going to candy/crystallize and then had second thoughts — all the beauty and flavour, none of the extra sugar).
Enjoy with loved ones in a celebratory mood. Perhaps served well with a manga book. Love you Choyce ♥.