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Ingredients (view qty in metric system instead) Filling: 2 1/2 pounds cream cheese, room temperature 1 3/4 cups sugar 1 cup sifted unsweetened cocoa powder 3 large eggs 1/2 cup heavy or whipping cream 2 tbsp. coffee liqueur 1 1/2 tbsp. hazelnut liqueur(Frangelico) 1 tsp. vanilla extract Glaze: 1/4 cup coffee liqueur 1/4 cup hazelnut liqueur 2 tbsp. dark rum 12 ounces chopped bittersweet or semisweet chocolate 1/4 cup heavy or whipping cream 1/4 cup butter Directions Preheat oven to 300 degrees. Line the bottom of a 9 inch springform pan with wax paper. Spray wax paper with nonstick cooking spray. For Filling: Beat cream cheese with sugar in a large bowl until smooth. Gradually beat in cocoa. Add eggs 1 at a time. Gradually beat in cream, coffee liqueur, hazelnut liqueur and vanilla. Mix until smooth. Transfer filling to prepared pan. Bake cheesecake about 90 minutes until edges are puffed and center is softly set. Transfer cheesecake to a rack and cool completely. Cover and refrigerate 8 hours. For Glaze: Combine coffee liqueur, hazelnut liqueur and rum in a medium saucepan. Boil until reduced to 1/4 cup. Reduce heat to low and stir in chocolate, cream and butter until smooth. Cool glaze until thickened but pourable, stirring occasionally, about 45 minutes. Remove pan sides and pour glaze over cheesecake. Spread evenly over top and sides. Refrigerate until glaze is set, about 2 hours. Serves 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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