Tuesday, August 31, 2010

Espresso-Chocolate Cheesecake

It's a hit. Espresso-Chocolate Cheesecake (Page 177) is easy to make and even easier to please palates. The balance of sweet and savory makes cheesecake one of my favorite desserts.

The toasted, ground almonds in the crust of this cheesecake adds a nice nutty flavor and robust texture.

Dissolved instant espresso and melted semi-sweet chocolate balance the sour-savory creams (cream cheese and sour cream). The espresso and chocolate also give the cake its soft brown color and little speckles of coffee granule--an attractive finished appearance.
A caution to the caffeine-sensitive: you may not want to eat your slice right before bed. Try it for breakfast instead--it has a kick!

You might serve this with a Kahlua or other coffee-flavored liqueur. Garnished with whipped cream and a coffee bean would be cute too!

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