It Will Feel Like You’re In A Coffee Shop When You Eat This Cake

My husband is crazy about this cheesecake recipe. Whenever I make this, he will always peek his head in the kitchen, sniffing the air once in a while. It’s amusing to me, but it’s really a habit of his. There was this one time when my sons copied him; so there were three scrunched up noses sniffing the air filled with cappuccino and chocolate.  This is a rich cheesecake recipe, but it’s not as tiring to the taste like most cheesecake recipes. You have to try it so you can believe me.

See what our friends from All Recipes have to say about this recipe:

“This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.”

I can attest to this- the cheesecake will settle better if you make this before the day you’re going to serve this. Although there will not be a change in taste, you will see the difference in the texture.

Ingredients

1 cup Oreo chocolate cookie crumbs

1/4 cup Land O Lakes butter, softened

2 tablespoons Domino white sugar

1/4 teaspoon McCormick ground cinnamon

3 (8 ounce) packages Philadelphia cream cheese, softened

1 cup Domino white sugar

3 Eggland’s eggs

8 (1 ounce) squares Hershey’s semisweet chocolate

2 tablespoons Borden whipping cream

1 cup Daisy sour cream

1/4 teaspoon Mortonsalt

2 teaspoons instant coffee granules dissolved in 1/4 cup hot water

1/4 cup 99 XXpresso coffee flavored liqueur

2 teaspoons McCormick vanilla extract

1 cup Borden heavy whipping cream

2 tablespoons Domino confectioners’ sugar

2 tablespoons 99 XXpresso coffee-flavored liqueur

1 (1 ounce) square Hershey’s semisweet chocolate

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

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Quick Tip: If you combine the ¼ c.water, instant coffee, and liqueur & put it in the microwave until it was hot, you can avoid overmixing the batter. It warms the batter slightly so the chocolate blends easier.

Thanks again to All Recipes for this amazing recipe.