Great cheesecake! I haven´t baked a cheesecake in years due to depressing results (cracked, sunken middle, heavy, grainy etc). Decided to give this a try due to all good rewievs. I wanted to use my 8" non-stick springform pan so I converted the recipe to 8 servings and made a few modifications based on previous rewievs. I doubled the crust recipe (since I couldn´t find chocolate cookie crumbs I used graham cookie crumbs) and slightly increased some of the ingredients (150g sugar, 60 ml espresso, 50 ml kahlua, 2 tsp vanilla extract + 1 tsp brandy). I melted the (38%) chocolate in the microwave on medium for 1-2 min. When I added 20 ml whipping cream it started to sieze. It didn´t help to reheat but when I added the hot espresso the mixture became smooth again. All ingredients were room temperatured and I used my KA with the paddle attachment at low speed. I baked at 175C in a waterbath (wrapped the pan in heavy-duty foil and placed it in baking tray) for 1hr 15 min (the cake was still very lose after 45 min). I turned off the oven and left the door slightly ajar for additional 45 min. I took out the cheesecake, removed the foil and let it sit in room temperature for another 30 min before I transfered it to the freezer. It turned out perfect, (except for the crack I accidentaly made when I dropped my spoon on to of it...), 2" thick nice and it had a nice chocolate colour. I served it at work the following day (thin slices with Kahlua flavored whipped cream) and it was a hit! Ri
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?