Brazilian triple coffee cheesecake

By talsy

cheesecake

Ingredients

• Crust-
• 15 chocolate graham crackers, crushed
• 6 Tbl melted butter
• Kahlua layer-
• 16 oz cream cheese, softened
• 2 eggs
• 1/2 C granulated sugar
• 1/4 C sour cream
• 1/2 C mascarpone cheese, softened
• 1/4 C Kahlua
• 1 Tbl instant coffee
• Mousse layer-
• 1 C heavy cream
• 4 oz mascarpone cheese
• 1/2 C sweetened condensed milk
• 1/4 C chocolate chips, melted
• 1/4 C espresso
• 3 Tbl Kahlua
• 2 tsp unflavored gelatin
• Coffee whipped cream layer-
• 8 oz cream cheese
• 1/2 C chocolate chips, melted
• 1/4 C Kahlua
• pinch salt
• 2 C heavy cream

Preparation

Step 1

Wrap a 9" springform pan with foil in prep for a water-bath
Preheat oven to 325F

Mix graham cracker crumbs with melted butter and press into bottom and up sides of spring form pan.

Place softened cream cheese into bowl and mix until cheese is light and creamy. Add eggs, sugar, sour cream and softened mascarpone. Beat until mixture is smooth. Dissolve the instant coffee in the Kahlua and pour into the cheese cake mixture. Mix well.
Pour batter into prepared crust. Place pan on cookie sheet and fill the pan with hot water. Bake for 1 hour and 5 to 15 minutes, just until top is set.
Once cheesecake is baked, remove from oven and allow to cool for one hour before adding the mousse layer.

Prepare the mousse layer- Pour cold heavy cream into a bowl and beat until stiff peaks form, set aside. In separate bowl cream together softened mascarpone, sweetened condensed milk and melted chocolate. In a measuring cup, combine the espresso, Kahula and unflavored gelatin. Heat this mixture in microwave for about 1 minute or until gelatin is completely dissolved; cool for 5 minutes.
Pour gelatin mixture into creamed mascarpone and stir until combined. Add the whipped cream and gently fold into the mixture. Pour the mousse over the cooled cheesecake and place in refrigerator to set for 30-60 minutes. The top of the mousse should start to firm up before adding the last layer.

Coffee whipped cream layer-
Place softened cream cheese, Kahlua, salt and melted chocolate into bowl and mix until smooth. Pour in the cold heavy cream and beat until thick and fluffy whipped cream forms.
Pour mixture onto cooled cheesecake. Place in refrigerator and set over night.
To remove from pan run knife around edge to release cake. Keep refrigerated.