I cleared my schedule on Saturday to make Espresso Cheesecake. It's one of 18 recipes included by Gesine Bullock-Prado in her book, Confections of a Closet Master Baker.
Why I chose this recipe: I hand roast my own coffee several times a week on a Coleman camp stove. It results in peak flavor with no rancidity. I was looking for a recipe to show off my roasting skills. Plus, I love coffee!
Play-by-Play: The recipe calls for a 9 inch springform pan to make an 8 inch cake (there may be a typo in the book). I have springform pans in many sizes except for 9 inch (does this ever happen to you?). The closest I found was a 9 inch cake pan with a drop bottom. It worked fine. Gesine wrote helpful tips along the way which made it easier. She said to grind the espresso beans to an ultra-fine texture (no crunch) before adding to the batter. The recipe calls for a cup of coffee and tablespoon of instant espresso. I decided to use a cup of espresso and regular instant (which is all I had). The batter was very thin which surprised me. I thought I had ruined the cake but everything was okay. With the leftover batter I made a miniature cheesecake for a friend. Today I'll be cleaning my oven because the pan leaked.
Prep Time: 1 hour (not counting roasting time).
Cooking Time: Anywhere from 2-4 hours. In my case it took 3 hours at 200 degrees. Once cooled, the cake needed 3 hours in the refrigerator before eating.
Results: OMG! Really creamy texture and over the top taste; bitter but just the right amount. We each had two slices and it took willpower not to go for a third. This is the best cheesecake I've ever tasted. Since coffee is a big part of the flavor, I suggest you use the freshest beans possible if you don't hand roast. (Hugh really missed out).
Recipe Note: Gesine wrote that the cheesecake base was developed by her mom and inspired by a famous New York brand. Even though Lindy's was not mentioned in the recipe there was reference to it later in the book.
This week I'll be reviewing, "Confections of a Closet Master Baker." I'm also giving away a free copy on February 28.
What's your favorite cheesecake?
Weekend Cooking is hosted by Beth Fish Reads.