Wow, is it November already? Time really is flying by quickly!
I hope everyone out there that reads this is safe from Hurricane Sandy. Those images will haunt for me forever. It sounds like things are turning around in New York slowly and that people are helping each other out everywhere you look, which is so encouraging to hear. I can only pray that New Jersey and other affected areas will begin to heal soon as well.
Well, I have been very busy over the last couple of weeks with wedding things. We took our engagement pictures a couple of weeks ago and now we are working on sending out save the dates (ah!)! The wedding is a little over 7 months away, which seems like a long time but it seems like just yesterday the countdown was at 10 months so it's going to be here before we know it!
This cheesecake was Marshal's pick. He told me that it had been awhile since I made one, so I guess that was my hint that I needed to make another one! ;) This comes from the same cookbook I've used before: Cheesecake Extraordinaire by Mary Crownover
It's a pretty easy recipe, just takes a while to make. And it's detailed, so make sure you don't miss or overlook any step.
For the Chocolate Cookie Crust, you need:
-11 gluten free milk chocolate sandwich cream cookies, crushed (I used Glutino cookies)
-3 tablespoons butter or margarine, melted
When I mixed this together and spread it on the pan, it only covered half so I had to use the whole package of cookies.
In a small bowl stir together crushed cookies and melted butter or margarine till well combined. Press crumb mixture evenly onto the bottom of a greased 9 inch springform pan.
(Set this aside for later.)
For the caramel mocha filling, you need:
-24 ounces cream cheese
-1/3 cup dark brown sugar
-5 teaspoons cornstarch
-1 egg yolk
-1/3 cup sour cream
-1 1/4 teaspoons vanilla extract
-2 1/2 teaspoons instant coffee
-2 1/2 teaspoons hot water
-2 1/2 teaspoons sugar
-1 3/4 cups milk chocolate chips, melted
-1/4 cup dark corn syrup
1. In a large bowl combine cream cheese, brown sugar, and cornstarch. Beat with an electric mixer till smooth.
2. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in sour cream and vanilla extract.
3. Stir together instant coffee and hot water; set aside.
4. Place 3/4 cup of the cream cheese mixture in a small bowl; add the dissolved coffee. Stir in sugar.
The "coffee" mixture.
5. Stir melted chocolate chips and corn syrup into remaining cheese mixture.
6. Pour half of the chocolate mixture over the crust. Spoon 1/2 cup of the coffee mixture over that chocolate mixture. Pour the remaining chocolate mixture over the coffee mixture. Spoon on the remaining coffee mixture.
7. Without disturbing the crust, swirl the blade of a knife through the filing to create a marbling effect.
Bake at 350 degrees for 15 minutes.
Lower the temperature to 225 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional 30 minutes.
Chill, uncovered, overnight.
Dessert is served the next night! YUM!
Side note: Because my Mom and I don't drink caffeine, I used Decaf Instant Coffee and it still tasted great. This is a very rich cheesecake.
Enjoy and Happy November! :)