Cheesecake may just be the perfect food.  It is certainly one of the oldest on record.  It is believed that cheesecake was served to the Olympic athletes during the first Olympic games in 776 B.C.  Any food with that kind of staying power just has to have something to it.

Perhaps it’s the ability of cheesecake to be modified in so many ways. Cheesecake is adaptable.  It can be made in any number of different flavors and textures, from light and fluffy with a hint of vanilla to incredibly dense and savory, the cheesecake has been with us since the beginning of Western history and I’m pretty sure it’s not going to be leaving us very soon, especially with flavors like the ones in the cake pictured above.

My guests for Christmas requested only three things.  Turkey, ham and a chocolate cheesecake.  That’s a simple request if I’ve ever heard one and I was happy to oblige.  Initially I was going to make a simple chocolate cheesecake, but the gift of 8 oz. of German milk chocolate and the thought of my favorite coffee drink made me decide to go in a different direction.  It turned out to be a fated decision, as this is by far the best tsting chocolate cheesecake I’ve had to date.

I had picked up Coffee Liqueur and Creme De Cacao with the intention of posting the recipe for my cafe mocha (coming soon) and the smell of the cheesecake batter reminded me of that drink, so a few quick additions to the custard were all it took to turn what I’m sure is a phenomenal recipe into something extraordinary.

Chocolate Cafe Mocha Cheesecake

Ingredients:

For Cheesecake:

• 1 1/2 cups crushed Oreo Cookies (about 20 cookies)
• 2 tbsp. unsalted butter, melted
• 24-oz cream cheese (3 packages), softened
• 1 cup sugar
• 1 tsp. vanilla extract
• 8 oz. milk chocolate, melted, slightly cooled
• 3 eggs
• 1 tbsp. Creme De Cacao
• 1 tbsp. Coffee Liqueur

For Ganache Topping:

• 8 oz. dark chocolate chips
• 3/4 cup heavy cream
• 1 tbsp. Creme De Cacao
• 1 tbsp. Coffee Liqueur

Method:

Cheesecake:

Preheat oven to 325 degrees if using a silver 9″ springform pan or to 300 degrees if using a dark nonstick 9″ springform pan.  Mix crushed cookies and butter; press firmly onto bottom and sides of pan.  Bake 10 minutes, remove and allow to cool.

Beat cream cheese, sugar, vanilla, Creme De Cacao and Coffee Liqueur with electric or stand mixer on medium speed until well blended.  Add chocolate and mix well.  Add eggs, one-at-a-time, mixing on low speed until just blended.  Pour over crust.

Bake 45-55 minutes or until center is almost set.  Run a sharp knife or metal spatula around rim of pan to loosen cake. Cool to room temperature before removing rim of pan.  Refrigerate at least 4 hours or overnight before topping.

Ganache icing:

Place chocolate chips in a small heat proof bowl. heat cream in a small saucepan over low heat until just boiling.  Immediately pour cream over chocolate.  Allow to stand for 5 minutes.

Mix well with a wire whisk or silicone spatula.  Add Creme De Cacao and Coffee Liqueur, stir to combine well.  Refrigerate at least 45 minutes or until ganache is stiff but not set.

Assembly:

Remove ganache from refrigerator and allow to stand at room temperature for at least 15 minutes.  Stir to loosen slightly. Remove cheesecake from refrigerator and level the top with a very sharp knife if necessary.

Gently spread ganache icing from center of cheesecake to edges. Allow to come to room temperature before serving.

Share and Enjoy!

What I would have done differently had I thought of it at the time:

I think I managed to overcook this cake a little.  The sides puffed up a good inch higher than the center, which made the icing a necessity once the cake was leveled.  It was a happy accident though.  The ganache icing adds an entirely new dimension to the already rich flavor of this cheesecake that we all enjoyed very much.

You’ll want to be sure to serve this one just slightly chilled or at room temperature.  Straight from the refrigerator the coffee liqueur is a bit overpowering, but it mellows and plays nice with everything else at room temp.

Be warned, this is a very dense cheesecake and it doesn’t slice “pretty”  Just overlook that and go for it anyway.  It’s more than worth it!

Links to other recipes like this:

• Chocolate Cheesecake, from Closet Cooking
• Plum Crazy Chocolate Cheesecake, from InnCuisine
• Chocolate Almond Cheesecake, from Kelly at Sass & Veracity

Popularity: 4% [?]

I can usually avoid desserts, but cheesecake is my weakness.  I can’t be in the same room with a cheesecake and not just have to have some.  It was love at first bite for me, and it’s a love affair I’m happy to say is still alive and well. That’s why when I saw a recipe for Turtle Pumpkin Cheesecake on the cover of a store circular, I knew I just had to make it.

I’m glad I did.  The result was an intensely mousse-like custard with the subtle flavor of a pumpkin pie covered in melting vanilla ice cream.  And you don’t need any ice cream!  This really is one for the “go to” list of recipes, especially if you’re looking for an alternative to pumpkin pie for the holidays.

A word of warning though.  This is a massive cheesecake.  You probably won’t want to make this unless you’ve either  got help polishing it off, or you’re addicted to the gym.  It’s good enough that you won’t be able to stop eating it, and according to the information on the unmodified version, each slice is going to cost you about a quarter of a recommended daily caloric intake. (My version is most definitely higher in calories.)

This thing is like pumpkin flavored crack.  It’s addictive.  You have been warned.

Now where’s my dessert plate?

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Popularity: 10% [?]

Who doesn’t love cheesecake? If made properly it is decadent, creamy, fluffy and just sweet enough to satisfy the cravings of any sweet tooth. It can be made in a variety of flavors, and toppings are always welcome. It plays well with others and finds its place easily as the star dessert at back yard barbecues and five star restaurants.  It’s just that good. The only problem with it is that I have a tendency to eat way too much of one kind and don’t have room to sample others. This little recipe solves all that.

These mini cheesecakes are tiny.  They are perfect for appetizers or if served in all of their possible variations, as a perfect dessert sampling menu. Go crazy with toppings and you could serve a seven course dessert without breaking a sweat. Trust me, the Oooh’s and Ahhhs you’ll get will be worth the effort.

The inspiration for them came from a recipe by Giada DeLaurentis, but as usual, I found Giada’s original version somewhat uninspired.  Oh, they were good, but they weren’t jaw dropping, and they were more labor intensive than this variation. The original called for orange zest, but for my tastes it just didn’t work as well as I’d hoped, so i swapped out for vanilla.  The results were superb.

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Popularity: 4% [?]