Has anyone here made it?http://www.epicurious.com/recipes/food/views/Cappuccino-Fudge-Cheesecake-106231
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Cappacino Fudge Cheesecake
- Thread starter suz
- Start date
Yes, indeedy, I've made this maybe 7 or 8 times since the recipe was published, but I've tweaked it
a bit in order to satisfy my own personal taste buds. I will list my changes below in case you're interested==>
1) I make half the amount of ganache (using 3/4 cup whipping cream, 10 ounces semisweet chocolate and 1/8 cup Kahlua) and put all of the ganache onto the crust as directed. In other words, I reserve NO ganache for piping the lattice design on top or making the chocolate rosettes around the top edge of the baked & cooled cheesecake.
2) I totally OMIT the 2 Tablespoons ground whole espresso coffee beans that are called for. I think the finished cheesecake has just the right amount of mocha flavor simply by including the 2 Tablespoons instant espresso powder as listed in the recipe. The ground espresso beans PLUS the instant espresso powder made it way too 'mocha-ie' for me, and I am a coffee lover.
3) I bake this cheesecake in a hot water bath by wrapping the outside of the pan in 2 thicknesses of heavy duty aluminum foil, making a boiling water bain marie, and baking the cake in a 325-degree F oven for approximately 70 minutes -OR- until an instant-read thermometer registers 145 to 150 degrees F when it's inserted in the center of the cheesecake. At that point I add the sour cream topping and continue baking for an additional 8 minutes at 375 degrees (still keeping the cheesecake in the H2O bath). Then I remove the cake from the oven and let it sit in the water bath on a cake rack for 45 minutes. The I remove the cheesecake from the water bath and put it back on the rack to sit until it is completely cool--about 3 hours. Once cool it is ready to go into the refrigerator overnight for serving the next day.
I set up a table for an Chocolate Festival held annually in our town (in 2008 there were 35 vendor tables), and this Cappuccino-Fudge Cheesecake was the dessert that disappeared first when I initially made it plus I had people begging me to please make it again for the following year. It is truly chocolate heaven!
a bit in order to satisfy my own personal taste buds. I will list my changes below in case you're interested==>
1) I make half the amount of ganache (using 3/4 cup whipping cream, 10 ounces semisweet chocolate and 1/8 cup Kahlua) and put all of the ganache onto the crust as directed. In other words, I reserve NO ganache for piping the lattice design on top or making the chocolate rosettes around the top edge of the baked & cooled cheesecake.
2) I totally OMIT the 2 Tablespoons ground whole espresso coffee beans that are called for. I think the finished cheesecake has just the right amount of mocha flavor simply by including the 2 Tablespoons instant espresso powder as listed in the recipe. The ground espresso beans PLUS the instant espresso powder made it way too 'mocha-ie' for me, and I am a coffee lover.
3) I bake this cheesecake in a hot water bath by wrapping the outside of the pan in 2 thicknesses of heavy duty aluminum foil, making a boiling water bain marie, and baking the cake in a 325-degree F oven for approximately 70 minutes -OR- until an instant-read thermometer registers 145 to 150 degrees F when it's inserted in the center of the cheesecake. At that point I add the sour cream topping and continue baking for an additional 8 minutes at 375 degrees (still keeping the cheesecake in the H2O bath). Then I remove the cake from the oven and let it sit in the water bath on a cake rack for 45 minutes. The I remove the cheesecake from the water bath and put it back on the rack to sit until it is completely cool--about 3 hours. Once cool it is ready to go into the refrigerator overnight for serving the next day.
I set up a table for an Chocolate Festival held annually in our town (in 2008 there were 35 vendor tables), and this Cappuccino-Fudge Cheesecake was the dessert that disappeared first when I initially made it plus I had people begging me to please make it again for the following year. It is truly chocolate heaven!
Meryl, I have always simply added 1 Tablespoon of light molasses since I always keep a bottle of it
in the refrigerator. Oops, I guess there is another tweak I forgot to mention. Very sorry!
The 2 tsps called for in the recipe never seemed like enough to bother with, but I WILL take the time to bring my molasses to room temperature and measure out 1 Tablespoon to add to the cheesecake filling! I've never completely left the molasses out so I don't know if the taste difference would be noticeable or not--I have just always included 1 Tbsp of light molasses because I always keep some on hand.
There are so many other ingredients in that cake, though, and with the orginal called for being such a small amount in comparison, i.e., 2 tsps, I can't imagine it would be that noticeable or critical to simply omit the molasses all together.
in the refrigerator. Oops, I guess there is another tweak I forgot to mention. Very sorry!
The 2 tsps called for in the recipe never seemed like enough to bother with, but I WILL take the time to bring my molasses to room temperature and measure out 1 Tablespoon to add to the cheesecake filling! I've never completely left the molasses out so I don't know if the taste difference would be noticeable or not--I have just always included 1 Tbsp of light molasses because I always keep some on hand.
There are so many other ingredients in that cake, though, and with the orginal called for being such a small amount in comparison, i.e., 2 tsps, I can't imagine it would be that noticeable or critical to simply omit the molasses all together.