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Coffee Cheesecake with Chocolate Sauce

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

Ingredients:
Crust:
One 9-ounce Package Of Chocolate Wafer Cookies
6 Tbsp Unsalted Butter, melted and cooled
Filling:
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

Directions:
For crust:
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.

For filling:
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

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March 1, 2011 - 10:45 am

Michelle - Oh. My. This is brilliant…

March 1, 2011 - 2:28 pm

Amanda - It was epic.

March 1, 2011 - 3:58 pm

Maddie - Amanda, someone passed me this pearl of wisdom (I’m a fellow lactose intolerant) and it changed my life: try Digestive Advantage Lactose Defense Formula. It’s cheap, you take it once a day, and can then eat dairy all the damn time.

Just a helpful hint from a fellow cheesecake lover. :) This stuff looks too good to cause you any pain!

March 1, 2011 - 6:27 pm

Sheena - I love cheesecake in any way or form, and this one looks spectacular! Chocolate and coffee work so well together.

March 1, 2011 - 8:23 pm

Jacqueline - Oh my goodness… how utterly delicious does this sound? Yum.

March 1, 2011 - 10:30 pm

jordan - daaaag, girl. this looks GOOD.

March 2, 2011 - 1:28 am

rsmacaalay - That looks really good, Yummy!

March 2, 2011 - 2:04 am

Emily - Cheesecake is always the answer! My friend (who is British and slightly obsessed with the idea of the stuff. Apparently they just don’t ‘do’ cheesecake in the UK like we Americans.) recently sent me this video of Paula Deen frying cheesecake. (http://www.youtube.com/watch?v=42oUVwyFsZI)

While yours and hers are pretty decadent, I’d have to say that your over-the-top cheesecake suits my fancy any day of the week. Coffee and decadence? Why yes, please!

March 2, 2011 - 3:47 am

Sydney Jones - Oh, I could go for some right now :) looks delicious!

March 2, 2011 - 6:26 am

Candy - I love your blog! It’s awesome to see two of my passions in one spot – cooking and fashion!

This cheesecake looks delicious. Love the photo!

March 2, 2011 - 12:01 pm

Pennie - WOW. That looks amazing. And I’m not usually a huge cheesecake fan, but I’ll just have to try this one. Nice, uncomplicated recipe…thanks for sharing!

March 2, 2011 - 12:28 pm

Amanda - Glad you like it! Keep coming back for more ;)

March 2, 2011 - 3:39 pm

Emma - I love love LOVE cheesecake, I don’t make it often because, to be honest, a whole one wouldn’t last long. Your pics are encouraging me to go out and buy some ingredients aargh

I feel for you lactose intolerant folks, that must be rough!

March 2, 2011 - 6:20 pm

overthespoon - Beautiful!

March 3, 2011 - 6:04 am

tschitschi - I am craving cheesecake too after looking at these pictures!

March 5, 2011 - 9:45 pm

Erin - Wow. I must try this. My husband LOVES coffee flavored anything AND cheesecake! I just made a White Chocolate Strawberry Swirl cheesecake with a chocolate cookie (oreo) crust today….partaking in it tomorrow, but now I wish I’d seen this! WOW! Thanks for posting!!! :)

March 6, 2011 - 6:38 am

thewonderingchef - Coffee cheesecake..sounds amazing and I love the pictures!

March 6, 2011 - 5:40 pm

Lisa @ Sweet as Sugar Cookies - Ooohh, I’ll eat anything that’s covered in that yummy chocolate sauce. Sounds fantastic. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cheesecake up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-7.html

March 7, 2011 - 8:04 am

Feast on the Cheap - This looks sooooo good – worth the tummy ache for sure!

March 8, 2011 - 4:08 pm

WithStyleGrace - This looks absolutely divine and such beautiful photos!

March 14, 2011 - 10:21 am

sarah - That looks soo delicious. I wonder if it would be good with a graham craker bottom?

March 15, 2011 - 5:21 pm

Amanda - Hi Sarah,

I think it would work well with a graham cracker crust. I personally prefer coffee and chocolate together hence the chocolate crust. But try what you like!

March 19, 2011 - 2:42 pm

Anna - Excuse me missy! Sacramento misses this!!!! xoxoxox

March 20, 2011 - 9:04 am

Amanda - ANNA MY LOVE! I miss you more than I miss weekly episodes of Mad Men.

March 20, 2011 - 9:08 am

Anna - You better! =)

March 20, 2011 - 9:19 am

Amanda - I hear it is a certain someone’s birthday coming up… I wonder if this said person would enjoy a big fatty cake with all the trimmings.

March 20, 2011 - 8:29 pm

Anna - Said person would love that!! (are you talking about me? You know this is the meanest b-day ever coming up!) =)

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