Sweet Cheesecake Recipes
Chocolate Creme Brulee Cheesecake
Ingredients
Crust
- 1 (9 ounce) package chocolate wafer cookies
- 6 tablespoons unsalted butter, melted and cooled
Filling
- 1/4 cup brewed Cafe Creme Brulee (at room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1 tablespoon Cafe Creme Brulee
- 14 ounces cream cheese (at room temperature)
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup whipping cream
Instructions
Crust
- Position a rack in the center of the oven and heat to 400 degrees F. Grind cookies in food processor. Add butter and process using on/off pulses until crumbs are moist. Press crumbs on the bottom and 1 1/2 inches up the side of a 9 inch diameter springform pan with 2 3/4 inch high sides. Wrap outside of pan with aluminum foil.
Filling
- Using an electric mixer, beat cream cheese in a large bowl until smooth. Add the sugar and continue beating until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Mix in brewed Cafe Creme Brulee, butter and ground Cafe Creme Brulee.
- Combine chocolate and cream in heavy saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons of melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use a small shark knife to swirl chocolates into the filling. Carefully pour the remaining cheese filling over. Drop remaining chocolate mixture by tablespoons
into the center 6 inches of filling, spacing evenly. Swirl mixtures together using the tip of the knife.
- Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set).
- Cool on rack. Chill overnight (can be prepared 3 days ahead).
- Run a small sharp knife around the edge of the pan to loosen cheesecake. Release pan sides. Let stand at room temperature for 30 minutes. Transfer to platter and serve.