Chocolate Crusted Coffee Cheesecakes Recipe

How to make it

---

• Crust:-
• Sift together the flour & cocoa powder -- set aside
• Place the butter & icing sugar in the small bowl of an electric mixer & mix on low speed for 1 min. & then on med/high for about 3 mins until thoroughly combined & soft
• Scrape down the sides of the bowl & the beaters
• Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl & the beaters
• On low speed gradually add the flour/cocoa mixture & mix until the dough comes together
• Remove dough from the mixer & shape into a cylinder
• Divide the dough into 9 equal slices
• Flatten each slice & place on a lightly floured surface & roll into a 3 1/4" circle with a floured rolling pin
• Gently press the circles of dough into 9 cups of a muffin pan ( cups should measure 3" in diameter. The dough should be level with the top edge of the cups - set aside
• .
• Filling:-
• Pre-heat oven to 275 dgrees.
• Place the baking chocolate in a glass bowl in the microwave & melt, taking care not to burn it. Stir till smooth
• Place the cream cheese ( cut into smaller pieces) & the sugar in the small bowl of the mixer
• Mix on low for 30 secs & then med/high for 2 mins. Scrape down the sides of the bowl & the beaters & beat for an additional 3 mins until smooth & thick
• Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl & the beaters
• Add the espresso powder & beat on med till well combined
• Add the melted chocolate & the vanilla & mix to well combine
• Divide equally between the dough lined muffin cups
• Bake on the middle shelf of the oven for 45 mins
• The filling will rise above the tops of the dough & will feel firm when cooked
• Cool in the pans for 20 mins. The tops of the filling will sink slightly as it is cooling
• Carefully remove the cheesecakes from the pan & cool completely on wire racks
• .
• Topping:-
• Place the cream cheese (cut into smaller pieces) & the icing sugar in the small mixer bowl & beat on low speed for about 30 sec & then on medium speed for about 2 mins until soft & thick
• Add the coffee liqueur & mix until very smooth
• Divide the topping between the 9 cheesecakes
• can sprinkle the tops with MINI semi-sweet choc. chips or top each with a choc. covered coffee bean
• These cheesecakes store well in an airtight container in the fridge for 2 days
• .
• NOTE:- When I made these I did not have any espresso powder. I have a very small food processor that I use to grind nuts. I put a rich blend of good instant coffee in it & ground it to a powder & used 1 tsp of this in place of the 1/2 tsp espresso powder & it worked just as well