Ingredients:
- For the Crust
- 1/2 cup all-purpose flour
- 2 Tablespoons unsweetened Dutch-process cocoa powder
- 1/2 teaspoon kosher salt
- 1/4 cup black walnuts, chopped medium fine
- 3 tbsp brown sugar
- 3 Tablespoons unsalted butter, melted
- 1/4 cup best quality semisweet (58%) chocolate, grated
- For the Cheesecake
- 8 ounces best-quality bittersweet (64-68%) chocolate, coarsely chopped
- 3/4 cup whipping cream
- 1 Tablespoon plus 1 teaspoon unsweetened Dutch process cocoa powder
- 2 Tablespoons instant coffee granules
- 1/4 teaspoon kosher salt
- 1 pound (two 8-ounce packages) cream cheese, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tbsp rum
- For the Glaze
- 1/4 cup wild grape jelly
- 1 Tablespoon water
Preparation:
- Before You Start:
- Position a rack in the center of your oven.
- Preheat the oven to 325 degrees F.
- Turn an 8-inch springform pan upside down and cover the bottom and sides with aluminum foil.
- The foil should come up at least halfway on all sides, so that the water from the water bath will not leak through.
- Line the inside bottom of the springform pan with parchment paper cut to fit exactly.
- Using a nonstick vegetable cooking spray, spray the inside papered bottom and sides of the pan.
- To Make The Crust
- in a medium bowl, combine the flour, cocoa powder, salt, sugar, and black walnuts.
- Stir in the melted butter.
- Press the mixture onto the bottom and 1 inch up the sides of the springform pan.
- Bake for 15 minutes.
- Remove from the oven and immediately scatter the grated chocolate chips evenly over the crust to melt.
- Set aside to cool.
- To Make the Cheesecake
- reduce the oven to 300 degrees F.
- In the top of a double boiler set over simmering, not boiling water, melt the chocolate, stirring occasionally. Keep warm.
- In a small heavy-bottomed saucepan over low heat, whisk together the whipping cream, cocoa powder, instant coffee, and salt until the mixture comes to a boil.
- Remove from the heat and set aside to cool slightly.
- In the bowl, cream together the cream cheese and sugar on medium speed until smooth, 1 to 1 1/2 minutes.
- Pour in the melted chocolate and mix until smooth, scraping the bottom of the bowl to make sure the chocolate is incorporated.
- Add the cream mixture and mix well.
- Beat in the eggs, one at a time, until just combined.
- Add the rum and beat until combined.
- Pour the batter into the prepared crust and spin to level the batter.
- Cover the top of the springform pan with aluminum foil.
- Place the springform pan inside a roasting pan large enough to hold it.
- Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour.
- Turn down the oven to 250 degrees F. and bake for an additional 45 minutes, or until the center is just set.
- Turn off the oven, remove the foil from the top of the cheesecake, and let the cheesecake stand in the oven for 1 more hour.
- Remove the pan from the water and place on a wire rack to cool to room temperature.
- Refrigerate uncovered for 3 hours to overnight before unmolding.
- To unmold, slide a knife along the edges of the cheesecake and release the springform pan.
- For the glaze: In a small heavy-bottomed saucepan, heat the jelly with water, stirring using a whisk until bubbling.
- Pour the glaze over the chilled cheesecake and spread gently with a spatula.
- Before serving, refrigerate for approximately 10 minutes until the jam is set.
- Garnish with mint, chocolate mint or candied violets, if desired.
Prepared: 2012-05-22
Categories: Cake | Cheesecake