There are more variations of cheesecake than you can count and this is one of my favorites! This cappuccino cheesecake is a simple variation of our dense, delicious New York cheesecake. Serve this cheesecake for your next event (Hanukkah? Christmas Dinner? New Year’s Eve?) and you are sure to get rave reviews.
by volume by weight
¾ cup all purpose flour 90 grams all purpose flour
1/3 cup brown sugar 66 grams brown sugar
1/4 cup cocoa 30 grams cocoa
1/2 teaspoon salt 2 grams salt
6 tablespoons soft butter 84 grams soft butter
2 cups brewed coffee 480 grams brewed coffee
5 8 oz packages cream cheese 1120 grams cream cheese
1¾ cups sugar 347 grams sugar
5 large eggs 340 grams eggs
3 large egg yolks 54 grams egg yolks
3 tablespoons all purpose flour 23 grams all purpose flour
1/4 cup heavy cream 57 grams heavy cream
1½ cups chopped semisweet 250 grams chopped semisweet
1 cup heavy cream 227 grams heavy cream
Heat the oven to 350F. For the crust, whisk together the flour, brown sugar, cocoa and salt to combine.
Add the butter and work into the flour mixture just until a smooth dough forms.
Press the dough in to the bottom of a parchment lined 10 inch cake pan. (I made my cappuccino cheesecake as several individual cakes so used small ramekins.)
Bake for 15 minutes until the dough is slightly puffed up and dry to the touch.
For the cheesecake, boil the coffee until reduced to 1/4 cup. Mix the cream cheese and sugar together until smooth.
Add the eggs and yolks one at a time and be sure to mix until fully incorporated after each one. Mix in the flour and then the cream.
Stir in the coffee syrup until fully incorporated.
Pour the cheesecake mixture into the pan. The pan will be quite full! Rap the pan gently several times on the counter top to release any air bubbles.
Place the cheesecake in the oven and bake for 10 minutes. Turn the heat down to 200F and continue to bake for approximately 1 hour to 1 hour and 15 minutes until the cheesecake is just set in the middle. (If you make individual cheesecakes, turn the oven down as soon as you put the cakes in the oven. They will still take about an hour to bake.)
Let the cheesecake cool at room temperature and then refrigerate until firm. When you are ready to serve the cheesecakes warm the bottom of the pan slightly. If you have a gas stovetop this works perfectly to warm the pan. Pass the pan quickly back and forth over the flame just enough to take the chill off the pan. It should feel like its at room temperature, not necessarily warm.
Run a small spatula around the edge of the cheesecake and then use a damp paper towel to assist in turning out the cheesecake.
The damp paper towel will prevent the top of the cheesecake from sticking to anything when you turn it out.
Peel off the parchment and then turn the cheesecake over onto a glazing rack with parchment underneath.
Heat the cream until simmering. Add the chocolate and remove from the heat. Whisk until very smooth. Pour the glaze into the center of the cake and use an offset spatula to push the glaze from the center to the edge of the cake.
Let the cake sit for 5 minutes until the glaze finishes dripping and then use a spatula to transfer the cake to a serving dish.
Chocolate glaze adds a beautiful, finished look to this cake but it isn’t entirely necessary. The cheesecake is simply delicious without it!
Don’t have a coffee maker? Not to worry! Use instant espresso powder to make 1/4 cup of very strong coffee.
Serve this cake decorated with large silver dragees for Hanukkah or with holly for Christmas. Strawberries dipped in chocolate also make a nice garnish for the top of the cake at anytime of year!