espresso and chocolate swirl cheesecake

Crust

1 9-ounce package chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted, cooled

Filling

2 tablespoons instant espresso powder
1 tablespoon water
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tablespoon finely ground coffee
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream

For crust:
Position rack in center of oven and preheat to 400 F. Grind cookies in
processor. Add butter and process using on/off turns until crumbs are
moist.
Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter
springform pan with 2 3/4-inch-high sides. Wrap outside of pan with
aluminum
foil.

For filling:
In small bowl, dissolve instant espresso in 1 tablespoon water. Using
electric mix, beat cream cheese in large bowl until smooth. Add sugar and
continue beating until mixture is light and fluffy. Add eggs 1 at a time,
beating well after each addition. Mix in espresso mixture, butter and
ground
coffee beans.

Combine chocolate and cream in heavy small saucepan. Stir over low heat
until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into
prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons
around edge of filling, spacing evenly. Use small sharp knife to swirl
chocolate into filling. Carefully pour remaining cheese filling over. Drop
remaining chocolate mixture by tablespoons into center 6 inches of
filling,
spacing evenly. Swirl mixtures together using tip of knife.

Bake cheesecake until edges are puffed and beginning to crack and top is
golden brown, about 40 minutes (center will not be set). Cool on rack.
Chill
overnight. (Can be prepared 3 days ahead.)

Run small sharp knife around edge of pan to loosen cheesecake. Release pan
sides. Let stand at room temperature 30 minutes. Transfer to platter and
serve.

Serves 10.

Bon Appetit



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