Cappuccino Fudge Cheesecake

By ohioeggs  

November 4, 2016

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This Cappuccino Fudge Cheesecake is an award-winning Ohio State Fair recipe.

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Ingredients

Crust:

1½ cups chocolate wafer crumbs

¼ cup firmly packed light brown sugar

¼ cup REAL unsalted butter, melted butter

Ganache:

1½ cups whipping cream

2 (11.5-ounce) packages 60% cacao bittersweet chocolate chips

¼ cup coffee-flavored liqueur

Cheesecake filling:

2 tablespoons instant espresso powder

1 tablespoon coffee-flavored liqueur

1 tablespoon vanilla extract

4 (8-ounce) packages cream cheese, softened

1 1/3 cups granulated sugar

2 tablespoons all-purpose flour

4 eggs

Topping:

1 cup sour cream

¼ cup granulated sugar

2 teaspoons vanilla

Directions

Crust:

Spray a 9-inch springform pan with vegetable cooking spray.

In bowl, combine cookie crumbs, sugar and butter.

Press crumb mixture on bottom and up sides of pan.

Ganache:

In large saucepan, bring whipping cream to a simmer over medium heat.

Remove from heat; add chocolate chips and coffee-flavored liqueur. Stir until chocolate is melted and mixture is smooth.

Pour 2 cups of ganache over crust; freeze until firm — about 30 minutes.

Cover remaining ganache and set aside at room temperature.

Filling:

Preheat oven to 350°.

In small bowl, stir espresso powder, liqueur and vanilla until espresso powder dissolves.

In large bowl, beat cream cheese and sugar.

Add flour, then coffee mixture.

Add eggs, one at a time; mix well.

Pour batter over the cold ganache crust.

Place foil around bottom of springform pan; place in a shallow baking pan with 1-inch water. Bake 60 minutes or until center is almost set.

Topping:

In small bowl, combine sour cream, sugar and vanilla. Spread over hot cheesecake. Bake 15 minutes.

Turn oven off; allow cheesecake to stay in oven with oven door closed for 20 minutes.

Remove cheesecake from oven; run a knife tip around edge of cheesecake. Cool. Cover; chill 8 hours.

Garnish with remaining ganache.

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