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Espresso Truffle Cheesecake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 5 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • Cheesecake:
  • 1 sleeve chocolate graham crackers (finely ground)
  • 1 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • 4 pkg. (8 oz) Philadelphia Cream Cheese, softened
  • 1 Tbsp. flour
  • 1 cup sugar
  • 1 Tbsp. vanilla
  • 4 eggs, room temperature
  • 1/4 Cup Maxwell House Instant Coffee (dry, pulverized)
  • 1 pkg. (8 oz.) Baker's Semi-Sweet Baking Chocolate, melted
  • Ganache Topping:
  • 4 oz. bittersweet chocolate, chopped
  • 4 oz. heavy whipping cream
make it
Preheat oven to 325 degrees. Lightly spray 9" springform pan.

Cheesecake:

Combine graham crackers, 1 Tbsp sugar, and butter, and press into bottom of spring-form pan. Bake at 325 degrees for 10 minutes.

In a large bowl, combine cream cheese, flour, sugar, and vanilla and beat until well-blended. Add in eggs one at a time, and mix until just blended.

Pulverize instant coffee into fine powder, add to chocolate and mix well. Gently stir chocolate into cheesecake mixture until just blended.

Pour into pan and bake on middle rack at 325 degrees for light colored pan (reduce heat to 300 degrees for darker pan) and bake for 1 hour until center almost set. Remove from oven and immediately run a thin knife or spatula around edges to prevent sticking. Allow to completely cool, then refrigerate for at least 4 hours.

Ganache Topping:

Pour cream into heavy saucepan and bring to a light boil. Allow to boil for 1-2 minutes; do not let cream foam to top.

Arrange chocolate pieces into heat proof container. Pour hot cream over chocolate, making sure all pieces are covered. Let cream melt chocolate for 3-4 minutes. Stir gently from the center out with a rubber spatula until well blended. Let cool. Mixture will thicken as it cools.

Pour onto top of cheesecake and spread with spatula. Garnish with fresh raspberries and mint sprigs, if desired.
Notes
For a little drier cheesecake, use 2 Tbsp flour.

Cheesecake should be baked in a moist oven to prevent cracking, so fill a 9 X 13 pan about 1/2 full with hot water and place on bottom rack.

Ganache topping can be added as soon as cheesecake reaches room temperature and is ready to go into refrigerator.

This is an incredibly rich and beautiful dessert that really tops off an elegant meal. My family and friends rave about it!
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