Sometimes I crave cheese. In a major way. Which wouldn’t be so out-of-the ordinary if I wasn’t lactose-intolerant. Yes, my little stomach can’t process those cheesy enzymes. I blame my asian DNA since it is pretty common for Asian people to have some form of lactose intolerance. While everyone runs for milk when eating warm cookies, I shudder at the thought.
However, once in a blue moon, I get a craving for something rich, decadent, and cheesy. Case in point, last week I went with a friend to S’Mac, a small Mac and Cheese hotspot that serves the main dish anyway you like it. Tummy ache be damned, I said, I want a skillet of hot mac and cheese and I want it now. Cut to me, rolling in a ball on my bead, quivering in pain. Not my finest moment but it was worth every bite. Today, I have another craving, but for that sinfully delicious dessert known as Cheesecake. Not just any cheesecake but one right up my alley: Coffee Cheesecake with Chocolate Sauce.
I’d like to eat this everyday. I’d like to eat this everyday with maybe a side of mac and cheese.
Ew, no I take that back. I would probably die of a lactose intolerance.
Anyways, this cheesecake hit the spot hard with its coffee-flavored cream cheese and chocolate graham cracker crust. The original recipe called for espresso but since I can’t stomach the hard stuff, I used freshly brewed but chilled coffee to flavor the cake. I probably could have left the cake alone but why stop there? Throw some chocolate sauce on top of the cake and call it a night. It will be just you, a fork, and this cake… Or maybe that is just how I envision a weekend night on my own.
Coffee Cheesecake with Chocolate Sauce
Adapted from: Bon Appetit
Yield: 10 servings
Prep Time: 45 minutes
Cooking Time: 40 minutes
Inactive Prep Time: 40 minutes + overnight to chill
One 9-ounce Package Of Chocolate Wafer Cookies
6 Tbsp Unsalted Butter, melted and cooled
¼ cup Fresh Coffee, chilled
1 Tbsp Water
3 8-ounce Cream Cheese, at room temperature
1 cup Sugar
3 large Eggs
¼ cup Unsalted Butter, melted and cooled
6 ounces Bittersweet Chocolate, finely chopped
¼ cup Whipping Cream
Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 ½ inches up sides of 9-inch-diameter springform pan with 2 ¾-inch-high sides. Wrap outside of pan with aluminum foil.
Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in fresh coffee and butter.
Carefully cheese filling into prepared pan, smoothing the batter with an offset spatula.
Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Cover with foil and place in refrigerator to chill overnight.
For the chocolate sauce:
Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour chocolate sauce on top of chilled cheesecake. Spread sauce with offset spatula going all over the top of the cheesecake. Let sauce thicken for 15 minutes. Note: sauce will not be as hard as a ganache. Think of it like a sauce you’d place on ice cream. Gooey and soft.
Transfer to platter and serve