Happiness doubles when is shared with loved ones. That's how I felt yesterday, when I got to celebrate the wedding of some very dear friends of ours. Everything was simple, magical and so effortless. From the ceremony to the reception you could tell these two persons really loved each other. And their happiness vibrated throughout the room. It made me so happy for them and I felt such an honour when a few months ago I was asked to make their wedding cake. The cake was a big success, which made me proud, but also relieved that it completed the whole event.
So, after a busy and joyful day yesterday, right now I'm sitting on my couch, drinking warm coffee and enjoying some light jazz. Well, I'm also writing this blog post. I wanted to share this recipe with you a little earlier in the week, but unfortunately life matters got in the way of things and I didn't make it on time. But, here it is now, online for you to try it out. And trust me, you need to try this recipe for sure!
Cheesecakes are on the top of my list of favourite desserts that take a little effort for big, big results. Of course, I'm a fan of the baked, traditional New York cheesecake, that each bite leaves you with a creaminess in the beginning and then the crunchy taste of the cookie base. What is there not to love about a good cheesecake? The next best thing to it might be to make a cup of cappuccino and drink it while you eat a piece of this cheesecake.
The chocolate rum ganache on top really elevates your taste buds even more. I'm all up for fruit jams or caramel sauce on top of cheesecake, but I'm an eternal lover of dark chocolate, so of course a little chocolate ganache on my cheesecake makes my tummy happy. It will make yours too. Combined with the coffee cream in the middle it will make a great success and everyone who will try it will ask you for the recipe! Just guide them here I guess...
Coffee Cheesecake with Rum Chocolate Ganache
ingredients
for the crust
100gr butter
75gr petite beurres + 75gr petites galettes Bretonnes (150gr petites beurres is also fine if you don't find the galettes bretonnes)
50gr ground hazelnuts
1 teaspoon espresso powder
pinch of salt
for the creamy middle
500gr cream cheese (Philadelphia style)
250gr white sugar
1 large egg + 1 egg yolk
230gr heavy cream or crème fraîche
1 teaspoon espresso powder
1 teaspoon vanilla
1 tablespoon Baileys or other coffee liquer
for the chocolate ganache
150gr dark chocolate (at least 70%)
150gr heavy cream or crème fraîche
a few drops of rum essence
1 teaspoon honey
How do I make it?
1. Place a baking paper at the bottom of a round pan with detachable sides. On the sides, carefully cover the surface with aluminium foil and press it on the sides so it fits well. Crush well the petites beurres and galettes Bretonnes in a food processor until you get a nice ground and place them in a bowl. Melt the butter and mix it in with the grounded cookies. Pour the mixture into the pan you've prepared, pressing it lightly with a spatula so you get a nice, almost smooth surface. Bake the base for 7 minutes on 180C. After it's baked take it out of the oven and let it cool, until you make the cream. Decrease the temperature of the oven to 120C.
2. In a bowl of a standing electric mixer or a large bowl if you're using a hand mixer, place the cream cheese and beat it in medium speed until it's really creamy, for about 4 minutes. Scrape down the sides, add the sugar and keep beating for another 3 minutes. Add the egg and egg yolk into the mix one at a time and making sure you mix everything well before each addition. Then, add the vanilla, espresso powder and liquer and beat a little more until everything is mixed.
3. Add the heavy cream gradually and increase the speed of the mixed once all the heavy cream is added. Beat well for about 4 to 5 minutes, until you get a really smooth texture. Pour the creamy mixture on top of the base you baked and cooled.
4. Time of the baking! Make sure the temperature is 120C and baked the cheesecake for at least 2 hours. Depending on your oven, you might need half an hour to 45 minutes more of baking. The end result should be a cheesecake with firm sides and top, but with a jiggly center when you slightly shake the pan.
5. When it's baked, let it cool in room temperature first and then place it on the fridge for at least 4 hours to overnight ideally.
6. The chocolate ganache should be made and poured on top after the cheesecake have been in the fridge to sit well. In a bowl place the chocolate in small pieces. Warm the heavy cream in a small pan until it starts bubbling and then pour it immediately in the bowl with the chocolate. Take a wooden spatula and start mixing to melt the chocolate. It should turn into a velvety and creamy melted chocolate. Add a few drops of rum (2 to 3) and the honey and mix again very well. Let the ganache cool down completely in room temperature.
7. Take the cheesecake out of the fridge and carefully try to detach the sides with the foil. Using a large spatula try to lift the cheesecake from the bottom and place it on a large plate. Pour on top the chocolate ganache and place the cheesecake in the fridge again for another hour or so. When you want to serve, use a sharp knife to cut until the crust. Enjoy with an espresso or cappuccino or on its own!
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