Chocolate Coffee Cheesecake
for the crust:
about 20 mocha sandwich cookies (regular sandwich cookies are just fine)*
6 tablespoons unsalted butter, melted
2 tablespoons sugar
pinch fine sea salt
*if using regular sandwich cookies, add 1/2 teaspoon espresso powder to the melted butter
for the cheesecake:
8 ounces bittersweet chocolate, chopped
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cup sugar
1/4 teaspoon fine sea salt
4 eggs, room temperature
2 tablespoons Kahlua*
1 3/4 teaspoons espresso powder
1 teaspoon vanilla extract
12 ounces full-fat Greek yogurt, room temperature
*If not using Kahlua, increase both espresso powder and vanilla extract to 2 teaspoons or sub 2 tablespoons brewed coffee for the Kahlua
for the ganache and topping:
1 cup heavy cream
1 tablespoon unsalted butter
9 ounces bittersweet chocolate chips
edible gold luster dust, optional
vodka or Everclear for mixing luster dust, optional
Place oven rack in middle of oven. Preheat to 350. Wrap three layers of foil around the bottom of a 9-inch springform pan.
Make the crust. Whir the cookies in a food processor until they form fine crumbs. Measure out 2 cups. Discard the remainder or save for another use. Add the 2 cups back into the food processor bowl along with the butter, sugar, and salt. Pulse until well combined.
Press into the bottom of the pan and bake for 10 minutes. Remove from oven and let cool.
Reduce oven temp to 325. Melt chopped chocolate over low heat or in the microwave in 30-second intervals at 50% power, stirring between intervals. Set aside.
Beat the cream cheese for several minutes until fluffy and no lumps remain. Scrape sides and bottom of the bowl as needed. Beat in sugar and salt. Mix until well combined.
One at a time, add the eggs, beating until incorporated and scraping sides and bottom of bowl between each addition. Stir Kahlua, espresso powder, and vanilla together in a small bowl. On low speed, beat in the Greek yogurt and Kahlua mixture.
With the mixture on low, mix in the cooled, melted chocolate. Scrape bottom and sides of the bowl, stirring until all of the chocolate is incorporated.
Pour into the prepared pan over the crust, smooth top. Place springform pan in a large roasting pan. Working quickly, but being careful not to burn yourself, place the roasting pan in the oven. Pull the rack out a bit and pour hot water into the roasting pan (not on the cheesecake) until it comes up about 1 inch up the sides of the cake pan. Close the oven. Bake for 70-85 minutes until the cheesecake is set. You'll know by jiggling the pan. The center will wobble a bit but should not slosh. If it looks too jiggly, let it bake a bit more.
Turn the oven off. Take the cheesecake out of the roasting pan and place back in the oven. Crack the oven door open, and let the cheesecake gradually cool in the oven for 1 hour. After one hour, remove to a cooling rack. Run a thin knife along the edge of the pan. Cool to room temperature, then place in the refrigerator for at least 4 hours.
Make the ganache. Heat the cream and butter to a bare simmer. Pour over chocolate. Let sit 5 minutes, then stir, don't whisk, until smooth. Remove 1/2 cup of ganache to a small bowl and set aside. Quickly pour the remaining ganache over the cooled cheesecake, spreading evenly with an offset spatula. Return to the refrigerator along with the bowl of reserved ganache.
After 30 minutes to an hour, check the reserved ganache to see if it's stiffened up and will hold its shape. Transfer to a piping bag. Use plain or star tips, or just snip the end, to add ganache decorations on top. Chill.
Mix a bit of gold luster dust with vodka or Everclear. Use a food-only paintbrush to flick onto the cheesecake.
Store the cheesecake in the refrigerator until ready to serve.
Please visit the full post for more details, tips, and photos: https://www.bakeat350.net/2020/12/chocolate-coffee-cheesecake.html
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