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-CRUST-
1 1/2 c Finely chopped husked 3 tb Unsalted butter, melted
-toasted hazelnuts 1 tb Unsweetened cocoa powder
1/3 c Sugar
FILLING
1 c Freshly brewed espresso 1/3 c Half and half
-coffee 1/4 c Fresh lemon juice
3 8-oz packages cream cheese, 1 tb Coffee liqueur
-room temperature 1 1/2 tb Grated lemon peel
1 1/3 c Sugar 1/2 tb Vanilla extract
1 1/2 tb Cornstarch Whipped cream
1/4 tb Salt Chocolate coffee bean
3 lg Eggs, room temperature -candies* (opt.)
3 lg Egg yolks, room temperature
For crust: Preheat oven to 325’F. Wrap foil around bottom and up out,
sides of 9-inch-diameter springform pan. Mix all ingredients in
medium bowl until well blended. Press crust into bottom and up sides
of prepared pan. Bake 10 minutes. Cool on rack.
For filling: Boil coffee in heavy small saucepan until reduced to 1/4
cup. Cool completely. Using electric mixer, beat cream cheese, sugar,
cornstarch and salt in large bowl until smooth. Beat in eggs and
yolks 1 at a time, stopping occasionally to scrape down sides of
bowl. Mix in espresso, half and half, lemon juice, liqueur, lemon
peel and vanilla. Pour filling into crust. Let stand 15 minutes at
room temperature.
Preheat oven to 325’F. Insert toothpick into any air bubbles that
appear on surface of cheesecake. Place cheesecake in large baking
pan. Add enough cold water to pan to come 1/4 inch up sides of
cheesecake. Bake until cake edges are set but center still moves
slightly when pan is gently shaken, approximately 1 1/2 hours.
Remove cheesecake from water bath. Discard foil. Transfer cake to
rack and cool. Cover and refrigerate until well chilled. (Can be
prepared 2 days ahead.) Spoon whipped cream into pastry bag fitted
with medium star tip. Pipe rosettes of cream around top edge of
cheesecake. Top each rosette with coffee bean and serve.
*Candies are available at candy shops and some specialty foods stores.
Yields
10 servings
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