CHOCOLATE CAPPUCCINO CHEESECAKE

CHOCOLATE CAPPUCCINO CHEESECAKE image

Yield 12-16 servings

Number Of Ingredients 13

1 1/2 cups chocolate wager crumbs
1/4 cup butter, melted
Filling:
4 oz bittersweet chocolate, chopped
4 oz white chocolate, chopped
3 pkg cream cheese, softened
4 eggs
3/4 cup granulated sugar
1/4 cup whipping cream
1 tbsp instant espresso powder
Topping:
1 tsp instant espresso powder
1/2 cup whipping cream

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.