Recipe#8384

Title: Choc Rum Espresso

From: Monroe Pastermack keloid@wenet.net 
 Newsgroups: rec.food.baking 
 Date: Sun, 16 Mar 1997 14:03:23 -0800 
 Message-ID: <332C6E2B.7292@wenet.net> 

20 amaretti macaroons or 3/4 c graham cracker crumbs
 2 1/2 oz (1/2 c) blanched, toasted almonds or hazelnuts
 2 tbs sugar
 2 oz unsalted butter, melted
 4 oz semisweet chocolate 
 1 lb semi or bittersweet chocolate
 1 1/2 c cream
 3 tbs dutch process cocoa
 3 tbs instant espresso powder (optional)
 1 c sugar
 1/2 c rum (or 3/4 to 1 c Frangelico or Irish cream)
 4 large eggs, lightly beaten
 2 lb cream cheese at room temperature
 Adjust a rack one-third up from the bottom of the oven and preheat
 the oven to 375 degrees (F).
 Process the macaroons in a food processor or blender until they
 are about as fine as graham cracker crumbs.  Transfer the crumbs
 to a mixing bowl and process the nuts and sugar together until
 rather fine.  Mix the nuts with the macaroon crumbs.  Add the melted
 butter and stir to moisten the crumbs evenly.
 Turn the crumb mixture into the bottom of a 9 inch springform pan.
 Spread the crumbs evenly over the bottom of the pan with your
 fingertips and then press down firmly to form a compact crust.
 Bake for 8 minutes then set aside to cool.  When cool, set the pan
 in the freezer to chill the crust.
 Meanwhile, cut the chocolate into small pieces and place it in the
 top of a double broiler over warm water on low heat.  Stir frequently
 until melted and smooth.  Pour the melted chocolate over the chilled
 crust and quickly spread it with the bottom of a spoon til it covers
 the crust, stopping 1/4 inch away from the edge.  Brush melted
 butter onto the sides of the pan and return to the freezer.
 Preheat the oven to 350 degrees.
 Cut the chocolate for the filling into small pieces and place them
 in the top of a double boiler over warm water on low heat.  Let
 cook until almost completely melted and then stir until smooth.
 Remove from the double boiler and set aside.
 Scald 1/2 c of the cream over medium heat.  When a skin forms on
 top of the cream, strain or sift in the cocoa and espresso powder.
 Whisk until smooth and cook for a few minutes, stirring constantly,
 until slightly thickened.  Stir in the rum and the remaining cream
 and set aside.
 Beat the cream cheese til it is soft and fluffy, scraping the
 beaters once during the process.  Add the sugar and beat, scraping
 the bowl occasionally, until the mixture is smooth.  Add the
 chocolate and then the cream mixture while beating the mixture on
 low speed.  Continue beating until completely smooth, scraping the
 bowl occasionally.  Add the eggs and beat just til incorporated.
 Remove the pan from the freezer and wrap it in two layers of aluminum
 foil.  Place the pan inside a larger, shallow pan.  Pour the filling
 into the pan and rotate it gently to level the filling.  Place the
 pan in the oven.  Before closing the door, pour 1/2 to 1 inch of
 water into the larger pan.
 Bake the cheesecake for one hour (the cake will not be set all the
 way but will still move rather liquidly when moved).  Turn off the
 oven and let the cake stand for an hour in the oven with the door
 open slightly.
 Remove the cake from the oven and remove the springform pan from
 the larger pan.  Remove the foil and let the cheesecake sit until
 it has cooled to room temperature.  Chill the cake, uncovered,
 overnight before cutting it.
 The cheesecake may be glazed with seedless fruit preserves that
 have been melted and then boiled to reduce slightly.  Brush the
 glaze over the top and sides of the cake.  Serve topped with whipped
 cream.