This past weeks Project Pastry Queen’s recipe selection is from Sara at 20 Something Cupcakes. I have to admit I wasn’t too jazzed about making these cheesecakes as I’m not that crazy about coffee or chocolate (I know….what’s WRONG with me !) but WOW are they ever good!
This recipe is adapted from Rebecca Rather’s The Pastry Queen
1(16oz.) package creme filled chocolate cookies
1/2 cup (1 stick) butter, melted
2 tsp. Instant espresso powder
1 Tbs. boiling water
2(8oz.) packages cream cheese, at room temperature
1 cup sugar
1/4 tsp salt
1 cup semisweet chocolate chips
4 oz. high-quality bittersweet chocolate
1/2 cup heavy whipping cream
2 Tbs. Light corn syrup
1 tsp. Vanilla extract
Preheat oven to 350 degrees.
To make the crust: Pulse cookies in the food processor until ground to course crumbs. Pour in the melted butter and pulse until combined. Press crust mixture into the bottoms of individual 5 inch disposable aluminum pans (I found mine at the grocery store listed as pot pie pans).
To make the filling: Combine the espresso powder and 1 Tbs. Of boiling water in a small bowl. Using a mixer with a paddle attachment, combine cream cheese, sugar, and coffee mixture, on medium-high speed. Add eggs and beat until smooth about 1 minute. Stir in chocolate chips. Pour mixture over crusts. Bake cheesecakes for 35 to 40 minutes until filling is set. Cool for 20 minutes before spooning on ganache.
To make ganache: Chop the chocolate into small pieces an place in a bowl. Heat cream until very hot and just beginning to steam (this happens quickly so don’t walk away if cream boils your ganache will separate)pour hot cream over chocolate and stir until melted. Stir in corn syrup and vanilla. Let cool 10 minutes.
Spoon ganache over cream cheese filling. Refrigerate for at least 4 hours or up to 3 days. Press the bottoms of the foil pans to release the cakes. Served chilled. Makes 8 individual cakes.