Recipe Archives->Desserts Cheesecake->Almond Mocha

Almond Mocha Fudge Cheesecake

1 1/2 cups Oreo Cookie Crumbs
1/3 cup melted butter
3 tbsp sugar

1 1/2 pounds cream cheese
1 cup sugar
3 eggs
2 tsp vanilla extract
3/4 cup whipping cream

1 1/2 squares unsweetened baking chocolate, melted
1 1/2 tbsp espresso powder, dissolved in 1/2 cup heated whipping cream

Grease bottom but not sides of a 9 or 10 inch springform pan.  Mix
together cookie crumbs, butter and sugar and press into pan

Cream together cream cheese and sugar. Add eggs, one at a time,
then add vanilla and cream.  Blend until smooth and divide mixture
into 2 equal portions.

To the first half of the mixture, stir in the baking chocolate.
Pour into bottom of prepared springform pan.

To the second half of the mixture, stir in espresso powder dissolved
in cream.  Carefully spoon this mixture over the top of the chocolate
mixture already in the pan.

Bake at 325 degrees F for about 50 minutes to an hour or until the
surface of the cake no longer looks glossy. Remove from oven and
immediately run a sharp knife around the edge of the pan to release
the cake. Cool completely in the pan. Top with Ganache glaze.


Ganache glaze:

In a heavy bottomed pot, scald but do not boil 1/4 cup whipping
cream. Then melt on low heat, 3/4 cup semisweet chocolate chips.
Pour over cooled cake or to create Ganache lace, cool slightly and
spoon into piping bag fitted with a number 3 tip. Pipe over the
entire cake in a circular, overlapping swirling pattern, repeating
coverage all over the cake until all Ganache glaze is used. Garnish
with 1/2 cup toasted slivered almonds.


Note: Can substitute 1/2 cup cocoa for the baking chocolate but add
another 1/4 cup whipping cream.

Printable version: almond-mocha.txt.