November 1, 2009

CHOCOLATE ESPRESSO CHEESECAKE WITH CRANBERRY TOPPING



CRUST
1 9-ounce package chocolate wafer cookies, finely crushed
1/3 cup butter or margarine, melted

FILLING
2 tablespoons instant espresso powder or instant coffee granules
1 tablespoon hot water
4 8-ounce packages cream cheese, softened
1 1/3 cups sugar
1 tablespoon flour
1 1/2 teaspoons cinnamon
1/4 cup whipping cream
4 eggs

TOPPING
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1 tablespoon cornstarch
3/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons coarsely grated semi-sweet chocolate

DIRECTIONS:

Preheat oven to 350ºF.

TO MAKE CRUST: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2 inches up sides of pan. Set aside.

TO MAKE FILLING: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust.

Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.

TO MAKE TOPPING: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.

Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1 inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).

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