Vol De Nuit 午夜飞行

Cappuccino fudge cheesecake 卡布奇诺软糖芝士蛋糕

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非常巧克力和咖啡味的芝士蛋糕,据吃到的人说,味道太太太….好了。不过这个蛋糕一定要提前一天做,最好能放上2天再吃,当天做当天吃,不好吃的。原谅我没有翻译食谱(你们自己看有多多),不要被那么多字吓到,每一步都很简单的。我用了食谱里的一半,做了7"的。

 

Cappuccino fudge cheesecake          10"     (adapted from Bon Appétit)
 
Be sure to make this dessert at least one day ahead to allow the flavors to blend.
Crust
1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
 
Ganache
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur
 
Filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs
 
Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract Espresso coffee beans (optional)
 
For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
For ganache:
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern. 
For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature. 
For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours. Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

Written by Faye

December 5, 2007 at 9:56 pm

Posted in Pâtisserie

4 Responses

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  1. 这个蛋糕我好喜欢。

    lorraine

    December 7, 2007 at 12:04 pm

  2. 虽然做起来有点麻烦,不过做好时还是好开心,我也是因为喜欢这个样子才做的。

    faye

    December 8, 2007 at 12:36 am

  3. 眼睛都快掉出来了..

    xue

    December 11, 2007 at 6:45 pm

  4. O`●.xue ☁.:不行,赶快装回去,不然以后的甜点没人看了~~

    faye

    December 12, 2007 at 12:12 am


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