Four out of four diners agree, this is the best cheesecake they've ever eaten and I'm genius for making it. One guest insisted I was lying by my answering that this was the first I ever made it. Ina Garten, the renowned Barefoot Contessa and quite the teacher offers her Hampton's Money Maker. Bless her. It's a blast to make. Use high quality bitter dark chocolate for the filling, and ordinary semi-sweet chocolate for the ganache. Supportive notes of espresso, vanilla, and touch of almond round out the flavor profile. Stiffened with three large eggs and a quarter cup of corn starch.
Instructions do not call for a bain Marie, so against better judgement I didn't use one. It cracked on the top but nobody cares because it's doused with ganache at the end anyway. That's what the water bath would be for, crack prevention. Water cannot get hotter than 212 ℉ or 200℉ in Denver which ensures a gentle immediate environment within a slightly hotter oven. The very light crust reminds diners of delicate brownies. The result is a light foamy cheesecake unlike the dense NY style that sits like peanut butter on the palate and like straight up butter at the back of the mouth. At some point about halfway through an overly thick slice of dense NY style cheesecake you realize you possess vestige gills that have become suddenly uncomfortably clogged. The stuffed diners all go, "Oh no, no, no, just a thin little slice for me." Knowing they can't possibly make it through a giant slice. I ignored them and cut thick pieces for everybody because I knew it to be foam and not just because I wanted to be rid of it, which I did. They each scarfed it uninhibitedly like animals even though it followed a very heavy and extensive meal. Guarding their plates like K-9s do. Licking their plates clean. Whimpering for more. OK, I might have made up that last part.
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon. I added a trace of powdered clove for mysterious oomph.
For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Preheat the oven to 350 degrees F.
To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Preheat the oven to 350 degrees F.
To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
This cheesecake concluded a dinner party for a small group of friends.If you're interested, and who wouldn't be? Here's a rather lengthy description of the rest of the dinner party with no photos.
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