Triple Coffee Cheesecake

Oh my goodness, this dessert is amazing!!! I could not wait for dessert every night so I could enjoy a piece of this delicious cheesecake. In fact I would usually see if the family wanted dinner early just so I could eat my dessert sooner.

This cheesecake is rich and flavorful without being overly sweet. Even my husband, who is not a dessert fan enjoyed this cheesecake and looked forward to a piece every night.

Triple Coffee Cheesecake

Ingredients:

Kahlua Cheesecake

• 10 chocolate graham crackers
• 1/4 cup unsalted butter, melted
• 16 ounces cream cheese, room temperature
• 2 eggs
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1/2 cup mascarpone cheese, room temperature
• 1/4 cup Kahlua
• 1/2 tablespoon espresso powder

Coffee Mousse

• 1 cup heavy whipping cream, cold
• 1/2 cup mascarpone cheese, room temperature
• 1/2 cup sweetened condensed milk
• 1/4 cup semi sweet chocolate chips, melted
• 1/4 cup strong brewed coffee
• 3 tablespoons Kahlua
• 2 teaspoons unflavored gelatin

Coffee Whipped Cream

• 8 ounces cream cheese
• 1/2 cup semi sweet chocolate chips, melted
• 1/4 cup Kahlua
• 2 cups heavy whipping cream, cold

Directions:

Kahlua Cheesecake

1. Preheat the oven to 325º F. Wrap a 9-inch springform pan with several layers of heavy duty aluminum foil stoping just under the lip at the top of the pan.
2. Place the graham crackers into a food processor and process into fine crumbs.
3. Add in the melted butter and pulse until all of the crumbs are well coated in butter.
4. Transfer the crumbs into the prepared springform pan and press down firmly into an even layer to create the crust. Set aside.
5. In the bowl of a stand mixer, with the paddle attachment, Beat the cream cheese until it is light and fluffy, about 5 minutes.
6. Add in the eggs, sugar sour cream and mascarpone cheese. Beat until well mixed and smooth with no lumps. Scrap down the sides of the bowl as needed.
7. In a small bowl, stir together the Kahlua and espresso powder until powder is dissolved. Add to the cheese mixture and mix until fully combined.
8. Pour the cheesecake mixture over the prepared crust.
9. Place the springform pan into a bigger pan and pour in hot water until it reaches halfway up the sides of the springform pan.
10. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or just until the top is set.
11. Remove the cheesecake from the water bath and allow to cool for 1 hour before adding the mousse layer.

Coffee Mousse

1. Pour the cold whipping cream into a medium bowl and whisk until stiff peaks form. Set aside.
2. In a large bowl, beat together the mascarpone cheese, sweetened condensed milk and melted chocolate. Set aside.
3. In a glass measuring cup, mix together the strong coffee, Kahlua and unflavored gelatin. Microwave the mixture for 1 minute or until the gelatin is completely dissolved. Let cool for 5 minutes.
4. Pour the gelatin mixture into the mascarpone mixture and stir until well combined.
5. Add the whipped cream to the mascarpone mixture and gently fold to combine.
6. Pour the mousse mixture over the cooled cheesecake and spread into an even layer.
7. Refrigerate for 30 minutes to 1 hour or just until the mousse starts to firm up.

Coffee Whipped Cream

1. In a large bowl, whisk together the cream cheese, melted chocolate and Kahlua until smooth and creamy.
2. Add in the cold whipping cream and whisk until the mixture is fluffy and thick.
3. Transfer the mixture to a piping bag with desired tip and pipe the whipped cream on top of the mousse layer.
4. Refrigerate the cheesecake overnight.
5. Run a knife between the cheesecake and edge of pan, going all the way around, before removing the springform.

Enjoy!!!
*Adapted from Tatyana's Everyday Food.