Skill required: Successful baker
Crust: 1 cup graham cracker crumbs
1 teasoon instant espresso powder
1 teaspoon cocoa powder
3 tablespoon soft butter
Cake: 1 pound (2 cups) cream cheese at room temperature
1/2 cup packed brown sugar
1/3 cup white sugar
2 1/2 teaspoons instant espresso powder
2 large eggs
2 large egg yolks
1 tablespoon Kahlúa or other coffee liqueur
Topping:3/4 cup heavy cream
1/8 teaspoon cocoa
1. Prepare base: In a food processor, combine graham cracker crumbs, espresso powder, cocoa and butter.
2. Press into bottom of a 7-inch springform pan and place in refrigerator.
3. Cake: Preheat oven to 325 degrees F.
4. Fill a kettle with water and bring to a boil.
5. Wash bowl of food processor and combine in it the cream, cheese, brown sugar, white sugar, espresso, eggs, egg yolks and Kahlúa.
6. Process to make a smooth mixture with no coffee powder visible.
7. Cover outside of springform pan with a protective layer of plastic wrap covered with a double layer of foil.
8. Fill with cake batter and place in a roasting pan.
9. Pour boiling water into roasting pan to come about half-way up side of springform pan.
10.Bake until middle of cake is set but not firm, about 40 - 50 minutes. (It should still wobble.)
11.Remove cheesecake from water bath and place on a rack.
12.Remove out layers from pan and allow to cool completely.
13.Refrigerate a few hours, preferably overnight.
14.Remove cheesecake from refrigerator 20 - 30 minutes before serving.
15.To remove from pan, slide a knife around inside edge of pan, then release sides. Place on a platter.
16.Topping: Whisk cream into soft peaks and spread on top of cake.
17.Push cocoa through a fine-mesh sieve to dust cake.
Yield: 6 - 8 servings
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