Low and Lush Chocolate Cheesecake
posted by virtual chef on Jan 8, 2010 | Dessert |
This was the final recipe of the year 2009 for the Tuesdays with Dorie group and although it is a little late, I am posting and sharing it. I made the Capuccino Swirl Chocolate Cheesecake (loved it, loved it, loved it!!!) version (ahead of time I might add) and froze it. (Dorie says it can be frozen for up to 2 months.) Of course, with all that has happened, I missed the posting date. Duh. The recipe was chosen by Tea and Scones and can be found on page 243-245 of Dorie Greenspan’s book Baking: From My Home to Yours.
I used almond crust as the base instead of the graham crackers listed on the book. For the filling, the capuccino version added a cinnamon espresso syrup to the typical 3-3 (8 oz cream cheese and eggs) mix. The syrup is a combination of 1 1/2 tbs sugar, 1 tbs instant espresso powder and 1/4 tsp ground cinnamon dissolved in 2 tbs boiling water. The resulting cheesecake has the added bittersweet taste with just the right “kick”. I have made this cheesecake version several times since and is definitely a favorite now.
This sings to me – very well. I do adore my cheesecakes and you’ve brought it up to a whole new level. Love the crust also.
Turned out beautiful and looks delicious! An almond crust? Love it! =)
yuy yum… Delicious photos and cheesecake…
Your cheese cake sounds very delicious and for me, the cappuccino pushes it right over the top!
looks fantastic, I love the almond crust idea!
oh my goodness — what a rich and beautiful recipe! Whoops, there goes my diet!
I’ve decided that THIS is going to be my birthday cake… now that I have that figured out 4 months ahead of time….
This looks rich, luscious, and delicious! WOW!!
Oh my, this sounds delightful. I’d have to freeze individual slices so I could watch my portions, because I would eat WAY too much of this!
Thank you for sharing. Cheers!