July's 24th Birthday

One morning I was asked by two of my very good friends to bake a birthday cake for a lady who was turning 24. They told me that the lady likes cheesecake, so they requested a cheesecake birthday cake. I agreed and I handed them a list of my cheesecake recipes, most of them with pictures. When they saw this two-layered slice of cheesecake, they made their decisions to go with it. So, here is the cake:



Doesn't that look sinfully indulging? =)

My friends were totally satisfied with the cake, including the birthday girl herself. I was also pleased with the end results of this cheesecake. =)



Café au lait Cheesecake

Crust:
2 cups Oreo baking crumbs
3 tbsp sugar
1/3 cup butter, melted

Combine all ingredients. Press onto the bottom and 1 inch up the sides of an ungreased 9-inch springform pan. Chill crust while preparing filling.


Cheesecake filling:
2 ounces semisweet chocolate, chopped
2 tbsp water
1 tbsp instant coffee crystals
2 tbsp coffee liqueur
3 packages Philadelphia cream cheese, softened
1 cup sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
3 eggs

Preheat oven at 350 degrees Fahrenheit. Melt chocolate over low heat with water and coffee crystals; stir until smooth. Remove from heat and add coffee liqueur; set aside and cool. In a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs all at once, beating on low speed just until mixed. It is important not to overbeat mixture once eggs are added. Reserve 2 cups of the cream cheese mixture, cover and set aside. Stir cooled chocolate-coffee mixture into the remaining cream cheese mixture, stirring just until combined. Pour chocolate-cheesecake mixture into cooled crust and bake in the oven for 30 minutes (or until edge is set and center is soft set). Carefully pour reserved cheesecake-mixture in a ring over the outside edge of the chocolate mixture (where the chocolate mixture is set), allowing it to flow into center, spreading if necessary. Bake cheesecake about 25 minutes more, or until center appears nearly set when gently shaken. When done, turn off the oven and leave the oven door slightly opened for at least 1 hour. Cool cheesecake to room temperature and chill overnight.


Espresso-flavoured chocolate ganache:
8 ounces bittersweet chocolate, chopped
1 1/4 cups heavy cream
2 tbsp good-quality ground espresso beans

Put chocolate into a medium heatproof bowl and set aside. Bring cream and espresso to a boil in a small pan. Remove from heat and pour mixture over the chopped chocolate through a fine sieve; discard solids. Let stand for 2 minutes, then whisk until smooth. Let cool to room tempearture. Beat on medium-high speed until soft peaks form. Transfer to a pastry bag with a large star tip and pipe on top of cooled cheesecake.


Sources:
Better Homes and Gardens: New Baking Book
Martha Stewart Living Website: www.marthastewart.com