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Cappuccino 02

Make Cappuccino 02 at home with Bittersweet Chocolate Chopped, Unsalted Butter, Water, Vegetable Oil, and Unsweetened Nonalkalized Cocoa Powder. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 6 oz
• 3/4 cup
• 1 cup
• 6 tbsp
• 1 1/2 cup
• 1 3/4 cup
• 1 1/4 cup
• 5 tbsp
• 1 tbsp
• 2 tsp
• 2 lb
• 1 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   Stir in the water and oil until blended.

2. 2

   Whisk in the cocoa powder and sugar and continue to stir until smooth (3 - 4 minutes).

3. 3

   Reserve 1/2 cup of the glaze for filling. Put the remaining glaze in a bowl, cover with plastic wrap and refrigerate until needed.

4. 4

   Preheat the oven to 325.

5. 5

   Butter the bottom and sides of a 10-inch springform pan.

6. 6

   Wrap the outside of the pan with a double thickness of foil.

7. 7

   Stir together the cookie crumbs and the melted butter.

8. 8

   Press the mixture evenly over the bottom of the pan. Refrigerate crust while preparing filling.

9. 9

   In a small cup, combine espresso and vanilla. Stir until dissolved.

10. 10

    At the medium speed of a heavy -duty mixer, cream cheese.

11. 11

    Gradually add sugar and continue to beat until light and fluffy.

12. 12

    Add the eggs, one at a time, beating well after each addition.

13. 13

    Beat in the espresso mixture, the reserved glaze, the heavy cream and the cinnamon.

14. 14

    Set the prepared pan in a large roaster.

15. 15

    Pour the cheesecake mixture into the prepared springform.

16. 16

    Pour enough boiling water in roaster to come half way up sides of springform.

17. 17

    Bake the cheesecake for 1 hour and 15 minutes or until top is slightly puffed and the center is just firm.

18. 18

    Remove the cheesecake from oven.

19. 19

    Remove and discard foil.

20. 20

    Place cheesecake on wire rack and cool completely.

21. 21

    Cover pan with foil and refrigerate for 4 to 6 hours or overnight.

22. 22

    Remove the reserved glaze from the refrigerator.

23. 23

    Transfer to a small saucepan and warm over a medium heat.

24. 24

    Using a metal spatula, spread the warm glaze over top and sides of cake.

25. 25

    Press cookie crumbs against sides of cake, working around the cake until sides are covered.