Icing on the Cake by Tessa Huff

Author:Tessa Huff
Language: eng
Format: epub
Publisher: Abrams
Published: 2019-09-03T16:00:00+00:00

MAKE THE CHOCOLATE COOKIE CRUST

Preheat the oven to 325°F (160°C).

In a medium bowl, stir together the cookie crumbs, melted butter, and brown sugar until uniformly moist. Tip the mixture into a 9-inch (23-cm) springform pan. Use the bottom of a flat measuring cup or drinking glass to evenly and firmly press the mixture into the bottom of the pan. The crust should be tight and compact.

Bake for 12 minutes. Let cool completely on a wire rack before filling.

MAKE THE COFFEE CHEESECAKE

Turn the oven up to 350°F (175°C).

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the cream cheese on medium-low speed for 6 to 8 minutes. You will need to mix this batter for longer than feels natural. Stop the mixer every few minutes to scrape down the sides and bottom of the bowl. Add the sugar and salt. Mix for 4 to 5 minutes more, until the mixture is completely smooth. Stop the mixer and scrape down the bowl.

Meanwhile, stir the instant espresso into the coffee liqueur to dissolve. If needed, microwave the mixture for about 10 seconds, then stir until smooth.

With the mixer running on low, add the vanilla to the cream cheese mixture. Slowly add the eggs and egg yolk one at a time, mixing until each is incorporated before adding the next. Incorporating them slowly will help the cheesecake avoid cracking after baking.

With the mixer running on medium-low, add the sour cream and espresso mixture. Mix for 2 to 3 minutes, until the mixture is smooth.

Spoon the cheesecake into the cooled crust and smooth the top with an offset spatula. Wrap a double layer of foil, shiny side facing out, around the sides of the pan to keep the cheesecake from browning too quickly.

Place a roasting pan on the bottom rack of the oven. Carefully pour the boiling water into the pan, making sure it does not overflow. Set a rack on the next rung above the roasting pan and place the cheesecake on the rack. Bake for 1 hour, without opening the oven. At 1 hour, open the oven and carefully jiggle the pan. The cheesecake is done when the sides are puffed and cooked, but there is still movement in the center. If it isn’t, bake for 5 to 10 minutes more, until done.

To cool the cheesecake without cracking, turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven and let cool on the counter for 30 to 60 minutes. Wrap the cheesecake in plastic wrap and refrigerate for at least 2 hours or up to overnight.

Carefully run a thin knife around the inside of the pan before unlocking and removing the springform ring.

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