CHOCOLATE CAPPUCCINO CHEESECAKE
Steps:
- Line side of 9-inch springform pan with parchment paper; set aside. In small bowl, stir crumbs with butter; press into prepared pan. Bake in 350F oven until set; about 10 minutes; let cool on rack. Filling: Meanwhile, in separate bowls over saucepan of hot )not boiling) water, melt chocolates; let cool to room temperature. In another bowl, beat cream cheese until fluffy; set aside. In large heatproof bowl over saucepan of simmering water, beat eggs with sugar until thickened and digital thermometer reads 160F, about 7 minutes. In 3 additions, beat in softened cream cheese until smooth. Transfer half of the filling to separate bowl; beat in bittersweet chocolate and whipping cream. Pour over crust, smoothing top. Stir espresso powder with 1 tsp hot water, beat into remaining filling along with white chocolate. Gently spoon over chocolate layer, smoothing top. Refrigerate until firm, about 8 hours. Make-ahead: cover and refrigerate for up to 2 days. Topping: Sprinkle cheesecake with espresso powder. Remove side of pan. In bowl, whip cream; pipe into rosettes around top edge of cake. Cut with hot dry knife.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
