I don’t know if I’ve mentioned it before, but I tend to be a bit of a speed freak. No, I don’t drive fast. As a matter of fact, I don’t drive at all, but that is a story for another day. And no, I don’t do drugs, at least not the illegal kind.
What I do is drink coffee. Lots and lots of coffee. My doctor once asked me how many cups of coffee I drink in a day. I said just two, three at the most. She said that was fine, to which I replied “My cup holds a pint of coffee, does that make a difference?” Apparently, it does. My doctor was not amused.
Way, way back in the olden days when Hubby and I traveled more, one of my favorite places for a Cappuccino was the Beverly Wilshire Hotel on Rodeo Drive. Staying at the Beverly Wilshire is strange. You are steps away from some of the most outrageous shopping in the world. I once visited a jewelry store that designed diamond-studded animal collars, in case Fido doesn’t have enough bling. Crazy.
You might remember the hotel from Pretty Woman. It’s all very upper crust. A Beverly Hills landmark since the beginning of time. Home to the rich and famous and all their tag-along wanna bes.
The Beverly Wilshire also serve the most amazing Cappuccinos. It’s not so much that taste but rather the size of the cup.
Okay, so I might be overstating the cup size a little, but let me tell you, it sure feels that big. Great for sitting and sipping and people watching.
Now I realize that for National Cappuccino Day, we could have brewed up a Moca Cappuccino and called it a day. But I say let’s go one better and have a sinfully rich dessert instead.
Chocolate Cappuccino Cheesecake
1/4 cup Butter, melted
1 cup Chocolate Gram Cracker Crumbs
2 tablespoons Sugar
1/4 teaspoon Cinnamon
Heat oven to 350 degrees. On the bottom rack, place a 9-inch by 13-inch casserole dish. Fill the dish with water to create a steam bath. Butter a 9-inch springform pan and set it aside.
In a microwave safe bowl, melt the butter. Add the cookie crumbs.sugar and cinnamon. Mix well, then dump out into the prepared springform pan. press mixture evenly on the bottom to form the crust, set aside.
8 oz. Semisweet Chocolate
2 tablespoons Heavy Cream
2 teaspoons Instant Espresso Granules
1/4 cup Hot Water
3 (8 oz) packages Cream Cheese, softened
1 cup Sugar
1 cup Sour Cream
1/4 teaspoon Salt
1/4 cup Kahlua
2 teaspoons Vanilla Extract
Chocolate Covered Espresso Beans, for garnish
Roughly chop the semisweet chocolate. In a double boiler combine the chocolate and heavy cream. Stir frequently until melted and smooth. Set aside to cool slightly.
In a small bowl, dissolve Espresso Granules in hot water, set aside.
In a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Carefully add chocolate mixture, blend well. Stir in sour cream, salt, coffee, coffee liqueur, and vanilla; beat until combined. Pour mixture into prepared pan.
Place cheesecake on the rack in the center of the heated oven. Bake over the pan of hot water for 45 minutes. Center will be soft but will firm up when chilled. Turn off oven, crack the oven door, and let the cheesecake rest with the door ajar for another 45 minutes. Remove from oven, cover with plastic wrap, and chill for 12 hours.
While the cheesecake chills, place some of the chocolate covered espresso beans in a ziplock bag. Lightly tap with a meat mallet to crush some of the beans, leaving some nearly whole. Set aside until ready to garnish cheesecake.
Kahlua Whipped Cream
1 cup Heavy Cream
2 tablespoons Powdered Sugar
2 tablespoons Kahlua
Place clean mixing bowl and whisk attachment of stand mixer in the freezer to chill well.
When cheesecake has chilled and is ready to serve, combine the heavy cream and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add in the coffee liqueur and increase the speed to high, beating just until stiff peaks form.
Place Kahlua Whipped Cream into a pastry bag fitted with a start tip. Pipe whipped cream around the edge of the cheese cake. Sprinkle cheesecake with chocolate espresso beans. Slice and serve with more Kahlua Cream on the side to pile on as desired. Garnish dessert plates with additional espresso beans.