“Kona” Coffee Cheesecake
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Chocolate
Ganache 1 c.
heavy cream 8 oz.
dark or semisweet chocolate Oreo
Cookie Crust 5 T.
unsalted melted butter 3 c. Oreo
cookie crumbs (28 cookies, crushed) Cheesecake
Filling 1 lb.
cream cheese, at room temperature 1 c.
sugar 1/3 c.
sour cream 1 T.
coffee extract ( 1 T. instant coffee in 1 T. water) 2 eggs Chocolate
Filling ½ lb.
cream cheese, at room temperature ½ c.
sugar 3 T. sour
cream 1 egg ¼ c. dark
chocolate-covered espresso beans
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Microwave
heavy cream until hot. Stir in
chocolate until melted, microwaving cautiously as needed. Let cool, cover, and refrigerate
overnight. When ready to use, heat
slowly in microwave until melted. Combine
butter and cookie crumbs in bowl and mix to moisten. Press into bottom and partly up sides of 9”
springform pan sprayed with non-stick spray. Preheat
oven to 300 degrees. In mixer on low
speed, cream 1 lb. cream cheese and 1 c. sugar until fluffy. Mix in 1/3 c. sour cream, then coffee
extract. Scrape down the sides of the
bowl and add the eggs, one at a time, beating well after each addition. Make the
chocolate filling in similar fashion, adding 4 T. of ganache. Pour coffee filling into the crust and
spoon the chocolate filling on top.
Swirl the two fillings together with a knife to achieve a marble
effect. Bake for
1 hour. Turn off the oven and let the
cheesecake sit in the oven for 1 ½ hours longer. Remove from the oven, let cool completely,
cover, and refrigerate for at least 4 to 5 hours. To
unmold, remove the pan sides and slide the cake onto a serving plate. Soften ganache and spread a thin layer over
the cheesecake. Spoon the remaining
ganache into a pastry bag and pipe rosettes decoratively on the top. Put a chocolate-covered espresso bean in
the center of each rosette. |
