CAPPUCCINO FUDGE CHEESECAKE ala Joe Pitt
Be sure to make this dessert at least one day ahead
to allow the flavors to blend.
2 cups OREO chocolate cookie crumbs (my store has
them near the ready made graham cracker crusts)
1/8-teaspoon ground nutmeg
½ cup unsalted butter
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
¼ cup Amaretto
2 shots espresso, cooled
1-tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs
1/4 cup dark corn syrup
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely
This makes a chocolate glaze. If you don’t use this then spread the
remaining ganache evenly instead of piping it for decoration.
Espresso coffee beans (optional)
In a medium bowl, combine dry ingredients. Add butter and stir with
fork until crumbs begin to stick together. Transfer crumbs to
10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap
around fingers and press crumb mixture firmly up sides to within 1/2 inch
of top edge, then over bottom of pan.
Bring whipping cream to simmer in large saucepan. Remove from heat;
add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is
smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache
layer is firm, about 30 minutes. Reserve remaining ganache; cover and let
stand at room temperature to use later for creating lattice pattern.
Position rack in middle of oven and preheat to 350°F. Using electric
mixer, beat cream cheese and sugar in large bowl until blended. Beat in
flour. Add amaretto, espresso, vanilla, and molasses into cream cheese
mixture. Beat in eggs 1 at a time, occasionally scraping down sides of
Pour filling over cold ganache in crust. Place the
cheesecake in a water bath*. Bake until top is
lightly browned and center 2 inches moves only slightly when pan is gently
shaken, about 1 hour 5 minutes (check after 55 minutes). Transfer
cheesecake to rack. Run small sharp knife between crust and pan sides to
loosen cake; release pan sides. Cool at least 1 hour. Transfer cheesecake
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat.
Add chocolate and whisk until melted and smooth.
Spoon reserved ganache into pastry bag fitted with small star tip.
Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in
opposite direction, making lattice. Pipe rosettes of ganache around top
edge of cake. Garnish with coffee beans, if desired. Chill until lattice
is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in
foil, forming dome over lattice; keep chilled.)
Makes 12 servings.
bath: Use a larger pan so there is at least 1 inch all the way
around the cake pan. Wrap springform cake pan with tin foil to make
watertight. Put the larger pan in oven with cake pan inside and to one
side. Add hot water until it is about half way up the cake pan and center
cake pan. This will help the cheesecake to cook more evenly and not crack.
I make cheesecakes several times a year so I bought a 16” round cake pan
at the local restaurant supply store for about $7.00.
Modified from a recipe in:
Bon Appétit, February 2002