Recipe By Cigdem Buke Ugur
Rating
Published Apr 22nd
Prep 30m Cook 1h Additional 2h 30m Ready In 3h 60m
Servings 1 - 9 or 10 inch cake Calories 618.7

This recipe becomes a favorite as soon as it is tasted. It was once referred to as ‘sinfully rich and velvety smooth’. Best if made a day before serving.

Recipe Ingredients

  • 1 cup chocolate cookie crumbs
  • ¼ cup butter, softened
  • 2 tablespoons white sugar
  • ¼ teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 8 (1 ounce) squares semisweet chocolate
  • 2 tablespoons whipping cream
  • 1 cup sour cream
  • ¼ teaspoon salt
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • ¼ cup coffee flavored liqueur
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons coffee-flavored liqueur
  • 1 (1 ounce) square semisweet chocolate

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
  2. 2 Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  3. 3 In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  4. 4 Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  5. 5 Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  6. 6 Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
  7. 7 To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
  8. 8 To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Nutrition Facts

  • Calories 618.7
  • Carbohydrate 45.1 g
  • Cholesterol 157.5 mg
  • Fat 45 g
  • Fiber 1.8 g
  • Protein 9 g
  • Saturated Fat 26.9 g
  • Sodium 332.5 mg
  • Sugar 36.7 g

Reviews

  1. I see that most of the comments with less than 5 stars have the problem of the chocolate seizing up in common. Chocolate seizes on a double boiler because moisture gets into the mix (steam from the lower pan). If your chocolate seizes up, add butter a little bit at a time until it smooths - Read more ...
  2. I have made cheesecakes before and this one included is awesome. Here is some things I did to make this come out the way I wanted. I used Graham Crackers instead of chocolate cookies. I greased and floured the spring form pan as well as placed wax paper on the bottom. I also cooked the - Read more ...
  3. I made this as a piece of an insanely decadent birthday cake for my husband so I divided the batter in half and baked it in an 8" spring form- the resulting cakes were maybe 2" thick so it makes a nice thick cheesecake. Because I made it thinner/smaller it didn't have to bake as - Read more ...
  4. I had some trouble with this recipe. First their was not enough crust to cover the pan so after making what the recipe originally calls for I had to cut the crust recipe in half and make it again. That made enough. I also recommend melting the butter it makes it much easier to mix. - Read more ...
  5. This is a wonderful cheesecake that is easy to make. I make a cup of expresso instead of instant coffee and then I melt some dark chocolate in a small amount of whipping cream and pour it over the cooled cake. It hardens and forms a delicious crust.
  6. I have made this cheesecake at least a dozen times and my family and friends request it all the time!!! I make a few modifications: instead of instant coffee dissolved in hot water, I use 1/4 c. espresso for a little stronger coffee flavor. If you don't have an espresso machine, you can pick up - Read more ...
  7. This was good the first day but excellent the next so I would recommend 24 hours for the cheesecake flavors to meld. I subsituted 4 t instant coffee disolved in 1/2 a cup of whipping creaam for the coffee and coffee liquer the recipe calls for. I used chocolate sandwich cookies for the crust and - Read more ...
  8. Fantastic cheesecake!! I did have some trouble melting the chocolate, so the 2nd time I made this cheesecake, I just melted the chocolate in the microwave and stirred the 2 Tb. of cream in with with sour cream. I also combined the 1/4c.water, instant coffee and liqueur & put in the microwave til it was - Read more ...
  9. Wonderful cheesecake! I made a few changes including doubling the crust portion, otherwise I thought it would be too thin and used 1/2 cup strong coffee (4 tsp instant coffee in 1/2 c. water) for the coffee and coffee liquer. I also used strong coffee in the cream portion and increased the amount of sugar - Read more ...
  10. I love this cheesecake and so do everyone else who have tasted it! This was the first cheesecake of any kind that I ever tried to make and it turned out PERFECTLY! Everyone thought I bought it from a bakery. I used espresso instead of strong coffee and I baked it in a water bath. - Read more ...
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