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MISCEO Cheese Cake

Ganache

12 oz. bittersweet chocolate finally chopped

1 ½ cup heavy cream

2 Tb. Light Corn syrup

2Tb. MISCEO Coffee Liqueur

 

MISCEO Crunch

4 Tb margarine/ butter

½ cup flour

½ cup sugar

¼ cup chocolate covered espresso beans crushed

½ cup rice krispies

3.5 oz. bittersweet chocolate

2 Tb. MISCEO Coffee Liqueur

CRUST

8 oz. or 1 ¼ cup crushed

chocolate sandwich cookies

4 Tb melted butter

1 Tb MISCEO Coffee Liqueur

 

 

Cheesecake

3 Bars of cream cheese

¾ cup granulated sugar

1 tsp vanilla extract

4 large eggs at room temperature

½ cup sour cream

½  cup MISCEO Coffee Liqueur

 


1.     Make the crust:  Position rack in the center of the oven and preheat to 350 F. butter bottom and sides of a 9” sprinform pan. Crush cookies in a food processor. Toss with melted butter and MISCEO until wet crumbs form. Press crumb mixture firmly into bottom of prepared pan. Double wrap the the outside of the pan using heavy duty aluminum foil. Bake for 10 minutes until fragrant and set. Let cool leaving oven on.

 

2.     Make the filling:  Beat cream cheese in a large bowl on medium speed until smooth and creamy. Slowly add in sugar beating until blended. Add in vanilla extract. Add eggs one at a time beating well between each one, making sure to scrape down the sides of the bowl frequently. Add in the sour cream and MISCEO and mix well. Pour into cooled crust and place in a large roasting pan. Fill the roasting pan with hot water to reach halfway up the sides of the springform pan. Bake the cheesecake in the water bath in the preheated oven for 60-70 minutes, until just set. Remove the cake from the oven and let cool completely on a wire rack. Then cover with plastic wrap and freeze.

 

3.     Make Ganache:  Chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream and corn syrup just until its softly boiling. Pour over the chocolate and let stand for 1 minute. Whisk until smooth. Allow ganache to cool until its thickened but still a pourable consistency.

 

4.     Make MISCEO Crunch:  Preheat oven to 350 F. mix margarine/butter with flour and sugar until course crumbs form. Spread on a parchment lined pan and bake for 15-20 minutes until streusel crisps. Cool reserving the pan for later. Then crumble the streusel into a bowl. Add the crushed espresso beans and rice krispies. Melt the chocolate with the MISCEO is a double boiler until smooth. Pour the melted chocolate into the dry mixture and mix well until the entire crumb mixture is coated. Spread onto the lined pan and bake for 10-15 minutes. Cool then crumble. Store in a zip lock bag. (The MISCEO crunch is great on ice cream, mousse, or as a crunchy topping on your favorite dessert! It is easily double and stores well in the pantry.)

 

Assemble the cake:  Unmold the cake from the pan. Place on a wire rack over a sheet pan. Pour the ganache over the cake allowing it to run over the sides coating the entire cake. Let it set for 3-5 minutes then press the crunch up the sides of the cheesecake. Freeze the cheesecake until 3-4 hours before serving.