Sunday, December 6, 2009

Sweet Melissa Sunday ~ Chocolate Espresso Cheesecake with Blackberry Glaze


Hosting for Sweet Melissa Sunday is exciting with a smidgen of anxiousness added in. Chocolate Espresso Cheesecake with Blackberry Glaze is not the recipe to jump in at the last second and remake if some part of the process is a flop.
Excitement has a lot to do with the enjoyment found in belonging to a baking group full of wonderful people, encouraging each other and offering insightful comments. Relaxing in the evening now includes looking at how other's approach the same recipe, sharing results both unique and interesting.

I just have to share how, we will go with interesting, my hosting recipe started out:
I spend a lot of energy, over time, shopping for all sizes of bakeware to fit many cooking/baking projects. The Internet is handy for such adventures with new found treasures shipped right to the front door. After the treasure enters the front door is another matter. I "high five" myself over finding the ultimate 10" cheesecake pan with 2 types of inserts from cooking.com. The square cheesecake pan is another ingenious find. The 8" pan? Well, of course I have one! Okay, looking in the pantry (my hubby and I are both commercial electricians and yet there is no light installed in the walk-in pantry . . . but I do have this great flashlight), treasures precariously stacked on wall-to-wall shelves. Looking, looking, looking with flashlight. Okay, we are running downstairs to our well-organized Costco shelves (the shelves are organized because there are lights and I can see what I am doing), no 8" cheesecake pan. You know what this means, right? I now have to go back upstairs and tear apart the whole pantry to find my cheesecake pan.

The livingroom is now filled with every type of treasure imaginable . . . items I haven't seen in over a year and now feel like I found new friends and guess what? I found my 8" cheesecake pan - the hunt only took an hour and fifteen minutes. (Note to self: I have two large, favorite cookie sheets. Quit buying smaller airbake cookie sheets when stores sell the sheets at 50% off because I have 10 and the majority are still in plastic wrap.)

The cheesecake took me 2 days to make. I was wondering if anyone completed this recipe in 1 day? The recipe was followed to the letter.

The Verdict:
Melissa tells everyone from the start ~ the cheesecake is silky smooth and "rich" in flavor. The crushed hazelnuts surprised me since the nutty flavor came in second to the chocolate. The blackberry glaze seemed more of a shiny surface addition then a contributing flavor. Did anyone taste the blackberry?
I enjoyed making this decadent chocolate dessert knowing the cheesecake was a Christmas time treat =).
Happy Holidays Everyone!!!

Chocolate Espresso Cheesecake with Blackberry Glaze
(The Sweet Melissa Baking Book ~ by Melissa Murphy)

Ingredients:
For the Crust
1/2 cup all-purpose flour
2 Tablespoons best-quality unsweetened Dutch-process cocoa powder
1/2 teaspoon kosher salt
1/4 cup hazelnuts, chopped medium fine
3 Tablespoons unsalted butter, melted
1/4 cup best quality semisweet (58%) chocolate chips

For the Cheesecake
8 ounces best-quality bittersweet (64-68%) chocolate, coarsely chopped
3/4 cup heavy cream
1 Tablespoon plus 1 teaspoon unsweetened Dutch process cocoa powder
2 Tablespoons instant espresso powder
1/4 teaspoon kosher salt
1 pound (two 8-ounce packages) cream cheese, at room temperature
3/4 cup sugar
2 large eggs
1/4 cup dark rum

For the Blackberry Glaze
1/4 cup blackberry or black currant preserves
1 Tablespoon water

Directions:
Before You Start:
Position a rack in the center of your oven. Preheat the oven to 325 degrees F. Turn an 8-inch springform pan upside down and cover the bottom and sides with aluminum foil. The foil should come up at least halfway on all sides, so that the water from the water bath will not leak through. Line the inside bottom of the springform pan with parchment paper cut to fit exactly. Using a nonstick vegetable cooking spray, spray the inside papered bottom and sides of the pan.

To Make The Crust
1. In a medium bowl, combine the flour, cocoa powder, salt, sugar, and hazelnuts. Stir in the melted butter.

2. Press the mixture onto the bottom and 1 inch up the sides of the springform pan. (I use a cup with a flat base to help me press the crumbs evenly up the sides.) Bake for 15 minutes. Remove from the oven and immediately scatter the chocolate chips over the crust. Set aside until the chocolate melts, about 4 minutes. Using a small offset spatula or teaspoon, spread the chocolate evenly over the crust. Set aside to cool.

To Make the Cheesecake
1. Reduce the oven to 300 degrees F.

2. In the top of a double boiler set over simmering, not boiling water, melt the chocolate, stirring occasionally. Keep warm.

3. In a small heavy-bottomed saucepan over low heat, whisk together the heavy cream, cocoa powder, espresso powder, and salt until the mixture comes to a boil. Remove from the heat and set aside to cool slightly.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium speed until smooth, 1 to 1 1/2 minutes. Scrape down the sides of the bowl and the paddle - - no lumps! Pour in the melted chocolate and mix until smooth, scraping the bottom of the bowl to make sure the chocolate is incorporated. Add the cream mixture and mix well. Scrape down the sides of the bowl and the paddle again.

5. Beat in the eggs, one at a time, until just combined. Add the rum and beat until combined.

6. Pour the batter into the prepared crust and spin to level the batter. Cover the top of the springform pan with aluminum foil.

7. Place the springform pan inside a roasting pan large enough to hold it. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 1 hour. Turn down the oven to 250 degrees F. and bake for an additional 45 minutes, or until the center is just set. Turn off the oven, remove the foil from the top of the cheesecake, and let the cheesecake stand in the oven for 1 more hour. (Don't open the oven door!)

8. Remove the pan from the water and place on a wire rack to cool to room temperature. Refrigerate uncovered for 3 hours to overnight before unmolding. To unmold, slide a knife along the edges of the cheesecake and release the springform pan.

9. For the glaze: In a small heavy-bottomed saucepan, heat the jam with water, stirring using a whisk until bubbling.

10. Strain the glaze over the chilled cheesecake and spread gently with an offset spatula. Before serving, refrigerate for approximately 10 minutes until the jam is set.

To serve, cut the cheesecake in slices using a sharp chef's knife that you've dipped in hot water, then dried with a clean towel. Garnish with fresh blackberries, if desired.

The unglazed cheesecake can be frozen in the springform pan up to 3 weeks and finished with the glazing before serving. Defrost overnight in the refrigerator. Do not unwrap before defrosting.

22 comments:

Candy Girl said...

Thanks for hosting this week! I'm getting ready to start this recipe soon. As Melissa said, it isn't difficult but will take a while. I can identify with your cooking equipment obsession!

Sonia said...

Well done Shandy, this cake look super delicious.

Jessica said...

I think you picked a perfect selection for holiday baking. I'm so sorry I couldn't bake along with you this week, but I really enjoyed reading about the cheesecake. I'm glad that this was a success for you!

Anncoo said...

This is fabulous~~cheesecake is my favourite :DD

Flourchild said...

Sweet Shandy... your cheesecake looks fabulous! I am actually making it today. This week has been so filled with activities involving Christmas and the kids! It's been so busy. I hope to post this evening...so be on the look out!

Me! said...

Wow the texture on your cheesecake looks wonderful.

Hanaâ said...

Great job! It looks great! I won't be making this until tomorrow, my post will be late. But it looks like this cheesecake is worth the wait. I might have missed this, but... how did YOU like the cheesecake? :o)

Thanks for hosting. What a great end-of-year recipe!

Susan said...

Thanks for a great pick! I loved this, so rich and chocolaty! Yours looks so festive with the poinsettia.

Tracey said...

Thanks for hosting this week! Your cheesecake looks perfect :) I made minis and did actually bake it all in one day, but it took a while! I liked the cheesecake, but it was quite rich so I'll be sharing with my mom.

Cynthia said...

Thanks so much for hosting. Your cheesecake looks wonderful! I wasn't able to join in today, but look forward to baking with you in January!!!

lakegirl said...

Great choice! Thanks for hosting this week! Your cheesecake is beautiful!

Happy Holidays! See you in January!

k.a.r.e.n said...

This was truly and rich & delicious pick! Thanks for hosting this weekend!

Wishing you and your family a very Happy Holiday Season!

Nina said...

Thanks for this really good pick! I really enjoyed the cheesecake and it was super yummy!

margot said...

Thanks for hosting this week; your cheesecake looks fabulous! I am not a huge cheesecake fan, but it was fun to make and well-enjoyed by others. It took me two days too - it's hard to find large blocks of time these days.

spike. said...

Great selection, thanks for hosting! I got it done in one day but skipped the glaze.

Sarah said...

Great pick Shandy! I loved this one, it was so rich and delicious and wonderful! Thanks for hosting!

Hanaâ said...

Finally posted the cheesecake + my tips/shortcuts :o) If I haven't told you before, Thank You for such a great pick. It's another SMS winner. I think it would taste great with a caramel glaze too.

Anonymous said...

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Anonymous said...

I'm making this for an edible wilds potluck today... I'm using black walnuts instead of hazelnuts and wild grape jelly for the topping. And I'll add chocolate mint and candied violets for decoration. Just a quick note, the directions say to add sugar into the crust but there is no sugar in the ingredients. We guessed and put 3 tbsp brown sugar... hopefully that'll taste ok!

Anonymous said...

Sugar amount is 1/2 cup
http://books.google.com/books?id=3N8spa_7edUC&pg=PA198&lpg=PA198&dq=melissa+murphy+-+chocolate+espresso+cheesecake+recipe&source=bl&ots=JOa-sj1hjG&sig=SCpazh5UAJLxJC1SI7qWatFWYAs&hl=en&sa=X&ei=w5IQUcbMJ4200QHOtYCACg&sqi=2&ved=0CDYQ6AEwAQ

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