Crust:
2/3 pkg of Trader Joe's Chocolate Joe-Joe's
1/4 cup (1/2 stick) unsalted butter, melted
1 Tbs granulated sugar (optional - I like the crunch!)
1 tsp finely ground espresso beans
Filling:
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/3 cup frozen orange juice concentrate, thawed (I used fresh squeezed OJ)
1-2 Tbs finely grated orange peel
2 tablespoons coffee liqueur (I used Kahlua)
2 tablespoons Grand Marnier or other orange liqueur (I may have added a splash extra...)
1 1/2 Tbs finely ground espresso beans
3 large eggs
Topping:
1/3 cup whipping cream
Garnish:
Candied Orange Peel (optional)
Chocolate Covered Espresso Beans (optional)
For Crust:
Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Place sandwich cookies into a food processor. Process until large crumbs form. Add melted butter, sugar and espresso beans and process again until smaller, moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan.
Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Place sandwich cookies into a food processor. Process until large crumbs form. Add melted butter, sugar and espresso beans and process again until smaller, moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan.
For Filling:
Melt chocolate in top of double boiler set over simmering water, stirring until smooth, set aside. Using and electric or a stand mixer, beat cream cheese and sugar in large bowl until smooth. Mix in slightly cooled, melted chocolate. Add juice concentrate, peel, liqueurs and finely ground espresso beans; beat until mixture is smooth. Beat in eggs, adding 1 at a time and mixing only until combined (try not to overmix at this point).
Melt chocolate in top of double boiler set over simmering water, stirring until smooth, set aside. Using and electric or a stand mixer, beat cream cheese and sugar in large bowl until smooth. Mix in slightly cooled, melted chocolate. Add juice concentrate, peel, liqueurs and finely ground espresso beans; beat until mixture is smooth. Beat in eggs, adding 1 at a time and mixing only until combined (try not to overmix at this point).
Pour batter into crust. Bake until
softly set in center and slightly puffed at edges, about 45 minutes.
Turn oven off and let
cool 10 minutes inside the oven with the door ajar. Remove cheesecake
from oven and cool on a wire rack. Run a knife around the sides of the
pan. When the cheesecake is room temperature, prepare topping.
For Topping:
Heat the cream on the stove until simmering. Remove from heat and add the chopped chocolate. Stir after about a minute and stir until the chocolate is completely melted. Whisk in the Grand Marnier to combine. Cool slightly.
Heat the cream on the stove until simmering. Remove from heat and add the chopped chocolate. Stir after about a minute and stir until the chocolate is completely melted. Whisk in the Grand Marnier to combine. Cool slightly.
Spread the topping over the cooled
cheesecake, then place chocolate covered espresso beans around the edges
of the cheesecake if desired. Place cheesecake into refrigerator and
chill, best to chill overnight.
When ready to serve, remove from the
refrigerator and run a knife around the edges of the pan again. Release
cheesecake and slice.
Garnish with candied orange peel if desired.
Liv Life Notes:
For pretty slices, warm your knife under warm water. Dry and make one
slice. Wipe with a paper towel and slice again. Wipe with paper towel
after each slice, and re-warm the knife if necessary.
