Ingredients

  • Crust
  • ½ kilogram chocolate wafer cookies
  • 168 grams butter, unsalted melted
  • Filling
  • ⅔ liter whipping cream
  • 2 teaspoons coffee, instant expresso
  • ⅔ kilogram plain chocolate, expensive finely chop
  • ⅞ kilogram cream cheese room temperature
  • 300 grams sugar, caster
  • 2 tablespoons cornstarch
  • 460 grams sour cream
  • 1 ⅓ tablespoons vanilla
  • 6 large eggs
  • Glaze
  • 220 milliliters whipping cream
  • 220 grams plain chocolate, expensive finely chop

Directions

1. Preheat oven to 350*F/175*C/GM4
2. Crust: Wrap outside of 9" diameter springform pan with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
3. Filling: Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee dissolves. Reduce heat to low. Add chocolate, whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
4. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla, beat well. Add eggs, 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture. Whisk until smooth.
5. Pour batter into crust. Place pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer pan to rack and cool. Cover, chill cake overnight.
6. Glaze: Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. Can be prepared 1 day ahead. Cover and refrigerate.
7. Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
8. Very rich, can make smaller portions no problem.

Notes
Serving Ideas:Original serves 12 easily.
Suggested Wine:Change servings from 30 to 24, rescale back to 12.


Categories
Cakes
Keywords
Cakes
MacGourmet downloadDouble Chocolate Cheesecake. To import, drag image to your MacGourmet recipe box.