Chocolate Cappucino Cheesecake

By Amanda26

Ingredients

• Filling:
• 1 1/2 cups chocolate wafer crumbs
• 1/4 cup butter, melted
• 4 oz bittersweet chocolate, chopped
• 4 oz white chocolate, chopped
• 3 pkg (each 8 oz/250 g) 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

Details

Servings 12

Preparation

Step 1

Line side of 9-inch (2.5 L) springform pan with parchment paper; set aside.

In small bowl, stir crumbs with butter; press into prepared pan. Bake in 350°F (180°C) oven until set, about 10 minutes; let cool on rack.

Filling: Meanwhile, in separate bowls over saucepan of hot (not boiling) water, melt bittersweet and white chocolate; 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 registers 160°F (71°C), 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.